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1 Kim YJ, Byun MH, Why home meal replacement has been developed?, Food Industry and Nutrition, 22, 8-12, 2017./ View Article
2 Ha SJ, Jung SK. Functional Food for Particulate Matter, Food Ind. Nutr. 22: 33-37 (2017)/ View Article
3 Kim TK, Choi HD, Kim YB, Jeon KH, Choi YS. Home meal replacement status and technology Trends. Food Ind Nutr 2017; 22(1): 1-7./ View Article
4 Jung S. Seven Wonders of Sugar. Food Ind. Nutr. 22: 29-32 (2017)/ View Article
5 Kim, W.J. Development for Customer Oriented Food Products and Marketing Strategy in Small Businesses. Food Industry and Nutrition. 20(1):8-10, 2015./ View Article
6 Choi UK, Choi WS. A review on methods and conditions of mechanical test for texture of cooked rice. Food Indust. Nutr. 20: 18-21 (2015)/ View Article
7 Lee KB. 2015. Industrialization trend of natural ingredient with clean label focusing on ingredion clean label products. Food Industry and Nutrition 20: 11-14./ View Article
8 Kim YC, Hong HD, Cho CW, Chung SK. The Trends of Functional Foods in the USA. Food Industry and Nutrition. 2015;20(1):15-7./ View Article
9 Choi UK, Choi WS. 2015. A review on methods and conditions of mechanical test for texture of cooked rice. Food Indust Nutr 20:18-21/ View Article
10 Kim MY, Kim SH, Kwon JH. Development of low sodium doenjang using saltness boosting ingredient. Food Ind. Nutri. 20: 13-17 (2015)/ View Article