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| 1 |
Development of Novel Bioactive Substances from Fishery Byproducts
김세권;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.1-8,
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| 2 |
The Functionality of Anchovy Sauce
김상무;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.9-17,
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| 3 |
Development of Industrialization Technology with Starfish
박희연;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.18-22,
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| 4 |
Utilization of Chitosan as a Regulatory Molecule to Increase Health-beneficial Substance and Shelf-life of Agricultural Products
함경식;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.23-27,
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| 5 |
Study on Manufacture of Enzyme Biosensor for Fishery Freshness
유미영;김경환;이재우;양지영;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.28-33,
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| 6 |
Changes in the Quality of Salted Eggplants during Storage
신승렬;김남우;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.34-39,
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| 7 |
2단계 발효법으로 생산된 과일식초의 이화학적 품질 비교
서지형;김영지;이경수;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.40-44,
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| 8 |
Development of Functional Drink Using the  Cultivated on the 
권상철;조주현;정재현;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.45-51,
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