1 |
Kim MC, Shim KH, Ha YR (1978): On the contents of heavy metals in rice. Korean J Food Sci Technol 10(3): 299-305
|
2 |
Lee SW (1992): Food and culture in ancient of east asia, pp.219, 402, Whangmoonsa, Seoul
|
3 |
Woo JW (1995): The chemical composition of commercial composite flours of roast grain. Woosuk University Collection of Learned Papers 17: 451-462
|
4 |
www.amam.co.kr
|
5 |
Choi YH, Kang MY, Nam SH (1998): Inhibitory effect of various cereal and bean extracts on carcinogenicity in vitro. Korean J Food Sci Technol 30(4): 964-969
|
6 |
Lee YG (1930): New Cooking Recipes of Chosun Mussang, p.252, Youngchangsugwan, Seoul
|
7 |
Shin KH, Chae KY, Yoo YJ (2002): A study on the breakfast habits of salaried people in Seoul. Korean J Soc Food Cookery Sci 18 (1): 119-128
|
8 |
Choi JH (1998): A Secret of cereal meals, p.219, Life and dream, Seoul
|
9 |
Lyu ES, Chang HJ (1995): Food sanitary practices of the employees in university and industry foodservices, Korean J Soc Food Sci 11(3): 274-281
과학기술학회마을
|
10 |
Kang HY, Lee YW, Chung DH, Kim JG, Pestka JJ (1989): Hygienic studies on some Korean cereals A study on the mycotoxin contamination-. J Korean Publ Hlth Asso 15(2): 83-90
|
11 |
Kim MH, Chang MI, Chung SY, Sho YS, Hong MK (2000): Trace metal contents in cereals, pulses and potatoes and their safety evaluation. J Korean Soc Food Sci Nutr 29 (3): 364-368
|
12 |
Koh CM, Lew J (1970): Studies on the classification and amylase producing activity of fungi isolated fromvarious local grains and fermented pastes. J Kor Soc Microbiol 5(1): 19-26
|
13 |
Chung CY, Choi EG (2000): Statistical analysis of SPSS win. Muyok management Co. Seoul
|
14 |
Yeager DW, Cholak J, Henderson EW (1971): Detrmination of lead in biological and related material by atomic absorption spectrometry. Environ Sci techol 5: 1020-1022
|
15 |
Jung SY, Lee SR (1986): Changes in the cadmium and lead contents of rice and wheat flour during their cooking and processing. Korean J Food Sci Technol 18 (4): 264-269
|
16 |
Mann GE, Codifer LP, Dollear FG (1967): Efect of heat on aflatoxin in oilseed meals. J Agr Food Chem 15: 106-112
|
17 |
The Korean Nutrition Society (2000): Recommended dietary allowances for Koreans (7threvision)
|
18 |
Shannon GM, Sotwell OL (1976): Thin layer chromatographic determination of sterigmatocystin in cereal grains and soybeans. J Assoc Offic Anal Chal Chem 59: 963-965
|
19 |
Lee JS, Chung HJ (2001): A study of female college students breakfast behavior and ideal breakfast type. Korean J Dietary Culture 16(4): 378-387
|
20 |
www.sunsick.com
|
21 |
Athnasios AK, Kuhn G (1972): Improved thin layer chromatographic method for the isolation and estimation of sterigmatocystin in grains. J Asso Anal Chem 60: 104-106
|
22 |
Woo JW, Choi SH (1996): A study on the nutrient composition and the frequency of the food used in the commercial power-type foods. Woosuk University Basic Science Research Center Collection of Learned Papers 1: 57-79
|
23 |
Woo JW, Yoon GS (2000): A study on the consumer recognition and consumption of misitgaru (the traditional powder of roast grains). Korean J Dietary Culture 15(2): 101-110
|
24 |
Choi YH, Na MY, Woo KW, Oh CS, Lee GRN (1999): Cooked portion size estimation from the photographic data, p.14. 193, The Korean Dietetic Association, Seoul samsung medical center, Seoul
|
25 |
Park CK, Maeng YS (1992): Quality characyeristics of commercial breakfast cereals. Korean J Food Sci Technol 24 (3): 289-293
|
26 |
Yang JS, Lee SR, Rho CS (1979): Mercury and cadmium concentrations of brown rice produced in Korea. Korean J Food Sci Technol 11(3): 176-181
|
27 |
Korea foods industry association, Law books of Foods, pp.269-654. 2000
|
28 |
Lee CS, Lee KT (1998): Improvement of dispersibility of parched cereal powder by agglomeration treatment Korean J Food Sci Technol 30(2): 385-390
|