• A Survey of the Degree of Polished Rice in Rice Store of the Gwang - Ju City

• ¹Ú¿ø±â/Park WK

• À¯¿µÈñ/À¯°©Çö/Á¤¿ÀÁø/Yu YH/Yoo KH/Joung OG

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 97 ~ 100

• Studies on movements and interchanges of Kimchi in China, Korea and Japan

• À̼º¿ì/Lee SW

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 71 ~ 95

• Studies on the manufacturing method Korean jelly and caramerization using lycorise

• À¯°©Çö/Yoo GH

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 67 ~ 70

• Studies on the amino acid change in silkworm and silkworm - chrysalis as an edible insect.

• ³²Çö±Ù/Nam HK

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 59 ~ 66

• The study for the intake in quantity of the salt and the salinity measurement of the soy sauce

• À̱ݿµ/Lee GY

• °ø¿µÀÚ/Kong YJ

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 55 ~ 58

• The effect of natural condiments on peptic activity

• ³ë¼÷·É/Rho SN

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 49 ~ 53

• Study on Non Nutritive Nitrogen Com pound among Foods - Study on The Caffeine Content of The Coffee ...

• ³ë¼÷·É/Rho SN

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 45 ~ 48

• Studies on the Lipid Component in Root of Platycodon Glaucum N.

• Á¤¿ÁÈñ/Jung OH

• À̸¸Á¤/ÇÑÀç¼÷/Lee MJ/Han JS

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 35 ~ 44

• Study on the effect of glucose upon the digestibility in the perilla frutescens leave

• ±èÈ«¼·/Kim HS

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 31 ~ 34

• Study on the manufacture of jam with Korean persimmon

• ¹Ú¿ø±â/Park WK

• À¯¿µÈñ/ÇöÁß¼ø/Yoo YH/Hyun JS

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 25 ~ 29

• Study on the contents of nutrients and gelation substances in the Korean persimmons

• ±è¿¬¼ø/Kim YS

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 19 ~ 23

• Influence for a state of nutrition reached over Hb formation

• À̱ݿµ/Lee GY

• Àü°ü¹è/Jeon KB

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 13 ~ 17

• Studies on manufacturing of cheese by using bacillus subtilis sporangiospore

• ÀÓ³«¿ë/Rim NR

• ¹ÚÃæ¿õ/Ȳȣ°ü/Park CU/Hwang HG

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 7 ~ 12

• Determination of vitamin B©ü by the lumiflavin fluorometric method and FMN, FAD, FR by the paper chr...

• ÀÌÇö±â/Lee HK

• ¹è¼ÛÀÚ/Bae SJ

• Journal of the Korean Society of Food Nutrition   1975  Volume.4  No.1 1 ~ 6