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장 선, 이범수, 금준석, 안태희, 은종반 : 잣죽의 제조조건이 관능적 품질의 기호도에 미치는 영향, 한국식품과학회지, 35(1): 33, 2003/
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이부용, 이옥환, 최현선: 국내산 녹용의 부위별 식품학적 성분분석, 한국식품과학회지, 35, 52-56(2003)/
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Lee, J.H., Chai, D.R., Lee, SK and Min, S.G. : The effect of Vitamin C on properties of the breads made by dough frozen after 1st fermentation, Korean J. Food Sci. Technol., 35(1), 92-96(2003)/
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이부용, 이옥환, 최현선 : 국내산 녹용의 부위별 식품학적 성분분석, 한국식품과학회지, 35, 52-56(2003)/
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정재호, 목철균, 임상빈, 박영서 (2003) 한외여과공정을 이용한 포도주의 품질개선. 한국식품과학회, 35, 386-392/
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Kim YS, Shin DH. 2003. Reaserches on the volatile antimicrobial compounds from edible plants and their food Application. Korean J Food Sci Tech 35: 159-165./
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Kim JH, Chung SC, Lee JS. 2003. Effect of indian-millet koji and legumes on the quality and angiotensin I-converting enzyme inhibitory activity of Korean traditional rice wine. Kor J Food Sci Technol 35: 733-737./
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Moon SW, Shin HK, Gi GE. 203. Effects of xylitol and grapefruit seed extract on sensory value and fermentation of baechu kimchi. Korean J Food Sci Technol 35: 246-253./
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| 9 |
Lim YS, Cha WJ, Lee SK, Kim YJ. Quality characteristics of wet noodle with Lycii fructus powder. Korean J Food Sci Technol 35(1): 77-83, 2003/
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Lim YS, Cha WJ, Lee SK, Kim YJ, Quality characteristics of wet noodle with Lycii fructus powder. Korean J Food Sci Technol 35(1): 77-83, 2003/
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