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Kim, H. Y., Kim, G. W., and Jeong, H. G. (2016) Development of tteokgalbi added with red pepper seed powder. J. Korean Soc. Food Sci. Nutr. 45, 255-260./
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| 2 |
Park, S. Y., Kim, G. W., and Kim, H. Y. (2016) Study on physicochemical properties of emulsion-type sausage added pork skin gelatin. J. Korean Soc. Food Sci. Nutr. 45, 209-214./
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| 3 |
Kim JM, Park SK, Guo TJ, Kang JY, Ha JS, Lee DS, Kwon OJ, Lee U, Heo HJ. Neuronal Cell Protective Effects od Dendropanax morbifera Extract against High Glucose-Induced Oxidative Stress, Journal of the Korean Society of Food Science and Nutrition. 2016;45(7):938-47./
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You JE, Lee YE, Park EH (2016): Actual status of task performance and need for system improvement for nutrition teachers. J Korean Soc Food Sci Nutr 45(3):420-436/
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You JE, Lee YE, Park EH (2016): Actual status of task performance and need for system improvement for nutrition teachers. J Korean Soc Food Sci Nutr 45(3):420-436/
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You JE, Lee YE, Park EH (2016): Actual status of task performance and need for system improvement for nutrition teachers. J Korean Soc Food Sci Nutr 45(3):420-436/
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Kang JH, Park SM, Kim HG, Son HJ, Song KJ, Cho M, et al. 2016. Effects of combined chlorine dioxide gas treatment using low-concentration generating sticks on the microbiological safety and quality of paprika during storage. J. Korean Soc. Food Sci. Nutr. 45: 619-624./
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Sun YK, Koo HM, Park GG, Yang YJ. 2016. Characteristics of enzymatic hydrolysates of rice bran and rice protein by mixing ratio and hydrolysis times. Kor J Food Sci Nutr. 45:1460-1466./
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Lee DS, Kim KH, Yook HS. 2016. Antioxidant Activities of Different Parts of Sparassis crispa Depending on Extraction Temperature. J Korean Soc Food Sci Nutr 45:1617-1622./
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Kim DG, Kang MJ, Suh HW, Kwon OO and Shin JH. (2016). Effect of Acacia catechu extract on 3T3-L1 preadipocyte differentiation. Journal of the Korean Society of Food Science and Nutrition. 45:1107-1113./
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