| 1 |
Park, GS, Lee, SJ and Jeong ES : The quality characteristics of beef jerky according to the kinds of saccharides and the concentrations of green tea powder, J Kor Soc. Food Sci. Nutr, 31(2):230, 2002/
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| 2 |
Choe, JS, Ahn, HH and Nam, HJ : Comparison of Nutritional Composition in Korean Rices, J. Korean Soc. F
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| 3 |
Yang MO, Jo EJ and Ha JH : Research Notes: Chemical Composition of Rose Petals (Rosa hybrida L.) As a food material, J. Korean Soc. Food Sci. Nutr., 31(3):539-542, 2002/
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| 4 |
Jeong, DK and Lyu, ES : The Microbiological Evaluation of Environments and Facilities at Food Service Operations in Elementary School. J. Korean Soc. Food Sci Nutr., 31(2):216-220, 2002/
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| 5 |
Ahn, Dong-Hyun and Park, So-Youn : Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat. J. Korean Soc. Food Sci. Nutr., 31(4), 547(2002)/
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| 6 |
Lee, H.Y., Kim, S.M, Kim, J.Y, Youn, S.K., Choi, J.S., Park, S.M. and Ahn, D.H. : Effect of addition of chitosan on improvement for shelf life of bread, J. Korean Soc. Food Sci. Nutr., 31, 445 -450(2002)/
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| 7 |
곽동윤 . 김준한 . 최명숙 . 신승렬 . 문광덕 : 홍화씨 열수추출 분말 첨가가 국수의 품질에 미치는 영향, 한국식품 영양과학회지, 31(3), 460-464 (2002)/
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| 8 |
Park, M. K., Lee, J. M., Park, C. H. and hi M. J. (2002) Quality charactehstis of Sutgidduk containing chlorella powder. J. Korean Soc. Food Sci. Nutr. 31, 225-229/
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| 9 |
Cha, Y.J., E.J. Jeong, H. Kim, Y.M. Lee and W.J. Cho. 2002. Changes of volatile components in Alaska pollack Sik-hae during low-temperature fermentation. J. Kor. Soc. Food Sci. Nutr., 31(4), 566-571.(in Korean)/
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| 10 |
Kim, E. J., K. I. Lee and K. Y. Park. 2002. Effects of germanium treatment cultivation of soybean sprouts. J. Korean Soc. Food Sci. Nutr. 31, 615-620/
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