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이윤진, 손찬욱, 김혜정, 이진하, 김미리 (2009) 스피루리나 첨가한 생면과 조리면의 저장 중 품질특성. 한국식품저장유통학회지 16(1):23-32/
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| 2 |
Kim DS, Lee KB. 2009. Changes in benzo(a)pyrene content during processing of corn oil. Korean J Food Preserv 16:
75-81./
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| 3 |
Jang SY, Im GY, Jeong YJ. 2009. Quality characteristics of red ginseng extracts prepared using alkaline water. Korean
J Food Preserv 16: 172-178./
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| 4 |
Kwon HJ, Park CS. 2009. Quality characteristics of bellflower and lotus root J eonggwa added Omija (Schizandra chinensis Baillon) extract. Korean J Food Preserv 16:
53-59./
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| 5 |
Choi WS, Hwang KT, Kim KM. 2009. Prolongation of cherry tomato shelf-life using perforated film packaging. Korean
J Food Preserv 16: 139-146./
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| 6 |
Lee YJ, Wok SC, Kim HJ, Lee JH, Kim MR. 2009. Quality characteristics of raw and cooked spirulina added noodles during storage. Korean J Food Preserv 16: 23-32./
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| 7 |
Choi KS, Lee HJ, Kwon DJ. 2009. Physicochemical and microbiological properties of Korean traditional Meju. Korean J Food Preserv 16: 217-222./
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| 8 |
Lee YS, Choi BD, Joo EY, Shin SR, Kim NW. 2009. Antioxidative activities and tyrosinase inhibition ability in various extracts of the Vitex rotundifolia seeds. Korean J FoodPreserv 16: 101-108./
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| 9 |
Lee YS, Choi BD, Joo EY, Shin SR, Kim NW. 2009. Antioxidative activities and tyrosinase inhibition ability in various extracts of the Vitex rotundiflia seeds. Korean J Food Preserv 16: 101-108./
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| 10 |
Lee YS, Seo SJ, Kim MW. 2009. Analysis of the general components of Syneilesis palmata Maxim. Korea J Food
Preserv 16: 412-418./
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