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Chin KB, Chung BK. 2002. Development of low-fat meat processing technology using interaction between meat proteins and hydrocolloids-I. Optimization of interaction between meat proteins and hydrocolloids by model study. J Korean Soc Food Sci Nutr 31: 438-444./
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| 2 |
Cha YJ, Lee CE, Jeong EK, Kim H, Lee JS. 2002. Physiological functionalities of traditional Alaska pollack sik-hae. J Korean Soc Food Sci Nutr 31: 559-565./
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| 3 |
Kim, J.H., Kwon, M.J., Lee, S.Y., Ryu, J.D., Moon, G.S., Cheigh, H.S. and Song, Y.O. : The effect of kimchi intake on production of free radicals and anti-oxidative enzyme activities in the liver of SAM. J. Korean Soc. Food Sci. Nutr., 31, 109-116 (2002)/
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| 4 |
Ko MK, No HK. 2002. Studies on characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate. J Korean Soc Food Sci Nutr 31: 236-240./
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| 5 |
Oh YK, Kim CS, Chang DJ. 2002. Optimization of steamed
bread making with addition of green tea powder using response
surface methodology. J Korean Soc Food Sci Nutr 31:
451-459./
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| 6 |
Park YJ, Kim MH, Bae SJ. 2002. Enhancement of anticarcinogenic effect by combination of Lycii fructus with vitamin C. J Korean Soc Food Sci Nutr 31: 143-148./
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| 7 |
Dong KJ, Eun SL. 2002. The microbiological evaluation of enviroments and facilities at food service operation in elementary school. J Korean Soc Food Sci Nutr 31: 216-220./
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| 8 |
Chung HY, Yoon SJ. 2002. Antioxidant activity of grape seed ethanol extract. J Korean Soc Food Sci Nutr 31: 893-898./
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| 9 |
Choi YJ, Choi JS, Lee SH, Lee YJ, Kang JS, Kang YH. 2002. Inhibitory effects of epigallocatechin gallate on apoptosis in human vascular endothelial cells. J Food Sci Nutr 31: 672-678./
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| 10 |
Kim EJ, Lee KI, Park KY. 2002. Effects of germanium treatment during cultivation of soybean sprouts. J Korean Soc Food Sci Nutr 31: 615-620./
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