| 1 |
Kim, Y.D., Kim, H.K. and Kim, K.J. (2003) Antimicrobial activity of solvent fraction from Cornus officianalis. J. Korean Soc. Food Sci. Nutr. 32, 829-823/
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| 2 |
김용두, 김환곤, 김경제 (2003) 산수유의 영양성분 분석. 한국식품과학회지, 32, 785-789/
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| 3 |
Jeon TW, Park JH, Shin MG, Kim KH, Byun MW. Effects of Gamma-Irradiation on Biological Activities and Color Changs of Extracts of Schizandrae fructus. J Korean Soc. Food Sci Nutr 32(1): 137-142, 2003/
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| 4 |
Yu, T.S., Kim, H.H. and Yoon, C.G. Hepatic oxygen free radical metabolizing enzyme activities and serum lipid profile in rats fed diet supplemented with Monascus pigment. J. Korean Soc. Food Sci. Nutr. 32: 244-249 (2003)/
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| 5 |
Chae, J.Y., Lee, J.Y., Hoang, I.S., Whangbo, D., Choi, P.W., Lee, W.C., Kim, J.W., Kim, S.Y. and Rhee, S.J. Analysis of functional components of leaves of different mulberry cultivars. J. Korean Soc. Food Sci. Nutr. 32: 15-21 (2003)/
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| 6 |
Yu TS, Kim HH, Yoon CG. 2003. Hepatic oxygen free radical metabolizing enzyme activities and serum lipid profile in rats fed diet supplemented with Monascus pigment. J Korean Soc Food Sci Nutr 32: 244-249./
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| 7 |
Cha YJ, Kim H, Cho WJ, Jung YJ, Lee YM, Kim EJ. 2003.
A survey on the sensory preference for home making of
summer kimchi by nationwide region. J Korean Soc Food
Sci Nutr 32: 393-399./
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| 8 |
Park JD, Yoon S-S, Jung CH, Cho MS, Choi YJ. 2003. Effect of sarcoplasmic protein and NaCl on heating gel from surimi prepared by acidic and alkaline processing. J Korean Soc Food Sci Nutr 32: 567-573./
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| 9 |
Park JD, Jung C-H, Kim J-S, Cho D-M, Cho MS, Choi YJ. 2003. Surimi processing using acid and alkali solubilization of fish muscle protein. J Korean Soc Food Sci Nutr 32: 400-405./
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| 10 |
Lee JW, Seo JH, Kim YH, Choi JM, Yook HS, Ahn HJ, Byun MW. 2003. Quality properties of cakes containing gammairradiated egg white. J Korean Soc Food Sci Nutr 32: 311-314./
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