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| 1 |
Status of Korean Ginseng Industry and Development of New Ginseng Products
이부용;
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The Korean Society of Food Science and Nutrition
, v.8, no.2, pp.1-9,
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| 2 |
The Chemical Components of Korean Ginseng
박채규;전병선;양재원;
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The Korean Society of Food Science and Nutrition
, v.8, no.2, pp.10-23,
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| 3 |
Recent Progress of Ginseng Biotechnology and Progress Toward Food Application
최용의;정재훈;
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The Korean Society of Food Science and Nutrition
, v.8, no.2, pp.24-29,
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| 4 |
Present and Its Prospect of Red Ginseng Efficacy Research
곽이성;박종대;양재원;
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The Korean Society of Food Science and Nutrition
, v.8, no.2, pp.30-37,
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| 5 |
Present Status of Red Ginseng Products and Its Manufacturing Process
류기형;
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The Korean Society of Food Science and Nutrition
, v.8, no.2, pp.38-42,
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| 6 |
A Manufacturing Processes of Enriched Heme Iron
강인규;채희정;인만진;오남순;
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The Korean Society of Food Science and Nutrition
, v.8, no.2, pp.43-50,
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| 7 |
Microencapsulation of 1-Octen-3-ol with Potato Starch
유병진;
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The Korean Society of Food Science and Nutrition
, v.8, no.2, pp.51-55,
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| 8 |
Comparison of Quality Characteristics in  prepared with Thermoase during Fermentation
정용진;서지형;구재관;
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The Korean Society of Food Science and Nutrition
, v.8, no.2, pp.56-59,
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| 9 |
Dietary Supplements and Food Labeling
정해랑;
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The Korean Society of Food Science and Nutrition
, v.8, no.2, pp.60-65,
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