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윤현숙, 최윤선, 이경혜: 마산시 초,중 교사들의 영양지식, 식생활 습관 및 영양태도, 한국식품영양과학회지, 31(1), 160-169 (2002)/
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Chin, K. B. and Chung, B. K. (2002) Development of low-fatmeat processing technology using interactions between meatprotein and hydrocolloids. I. Optimization of interactions betweenmeat proteins and hydrocolloids by model study. J. Korean Soc.Food Sci. Nutr., 31(3), 438-444/
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Chin, K. B. and Lee H. C. (2002) Development of low-fat meatprocessing technology using interactions between meat protein andhydrocolloids. II. Development of low-fat sausages using theresults of model study. J. Korean Soc. Food Sci. Nutr., 31(4),629-635/
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Lee, J.O. and Ryu, C.H. Preparation of low salt doenjang using by nisin-prducing lactic acid bacteria. J. Korean Soc. Food Sci. Nur. 31:75-80 (2002)/
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Park, Y.J., Kim, M.H. and Bae, S.J. Enhancement of anticarcinogenic effect by combination of Sedum sarmentosum bunge with Platycodon grandiflorum a. extracts. J. Korean Soc. Food Sci Nutr. 3l: 136-142(2002)/
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Lee, F.Z. and Eun, J.B. Physical and chemical characteristics of bamboo smoke distillates made by mechanical steel kiln and tr-ditional earth kiln. J. Korean Soc. Food Sci. Nutr. 31: 251-256 (2002)/
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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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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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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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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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