• Formation of Secondary Products by Plant Cell Culture - I. Conditions of Callus Formation for Capsiu...

• ÃÖºÀ¼ø/Choi BS

• Journal of the Korean Society of Food Nutrition   1978  Volume.7  No.2 43 ~ 46

• Study on Food Scientific Value of Korean Comfrey

• ¼­¸íÀÚ/Suh MJ

• Journal of the Korean Society of Food Nutrition   1978  Volume.7  No.2 35 ~ 42

• Influence of Lipids on Blood Cholesterol Level of Chicks and Ducks

• Á¤¿µÅÂ/Chung YT

• ³²Çö±Ù/Nam HK

• Journal of the Korean Society of Food Nutrition   1978  Volume.7  No.2 29 ~ 34

• The Taste Compounds of Fermented Ordinary Korean Soysauce - Part 4. On the Changes of Nonvolative Am...

• ±èÁ¾±Ô/Kim JK

• °­´ëÈ£/Kang DH

• Journal of the Korean Society of Food Nutrition   1978  Volume.7  No.2 25 ~ 28

• The Taste Compounds of Fermented Ordinary Korean Soysauce - Part 3. On the Changes of Sugars in the ...

• ±èÁ¾±Ô/Kim JK

• °­´ëÈ£/Kang DH

• Journal of the Korean Society of Food Nutrition   1978  Volume.7  No.2 21 ~ 24

• A Study on the Korean Beverage - 4. A Study on the Organoleptic Test of the Korean Beverage Related ...

• ¿À½ÂÈñ/Oh SH

• Journal of the Korean Society of Food Nutrition   1978  Volume.7  No.2 13 ~ 19

• Fractionation of Soybean Trypsin Inhibitors and Its Heat Stability

• ¹ÚÁ¤¸¢/Park JR

• ÃÖ¾Ö·É/Choi AR

• Journal of the Korean Society of Food Nutrition   1978  Volume.7  No.2 7 ~ 12

• Degradation of Nucleotides and Their Related Compounds During the Fermentation of Oyster

• ¼º³«ÁÖ/Sung NJ

• Journal of the Korean Society of Food Nutrition   1978  Volume.7  No.2 1 ~ 6