• Effect of Dietary Bellflower(Platycodon glandiflorum) and Red Ginseng on Hypercholesterolemic Rats

• ³ë°æÈñ/Noh KH

• ±èÀ»»ó/Kim ES

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 413 ~ 420

• Effect of Gamma Irradiation on the Sterilization of Red Pepper Powder

• ±ÇÁßÈ£/Kwon JH

• º¯¸í¿ì/Á¶ÇÑ¿Á/Byun MW/Cho HO

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 188 ~ 192

• Kinetics of Quality Changes in Rice Stored under the Temperature Fluctuation - 1. Loss of Available ...

• ±è¹«³²/Kim MN

• °­¹®¼±/Àü¼ø½Ç/Kang MS/Chun SS

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 181 ~ 187

• A Study on the Lipid Components in Oyster Mushroom (Pleurotus florida)

• ±Ç¿ëÁÖ/Kwon YJ

• ¾öźØ/Uhm TB

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 175 ~ 180

• Nutritional and Biochemical Studies on the Pollen Loads - 1. Studies on Lipld Compositions of Sunflo...

• Á¤¿µ°Ç/Chung YG

• À±¼öÈ«/±ÇÁ¤¼÷/¹è¸¸Á¾/Yoon SH/Kwon JS/Bae MJ

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 169 ~ 174

• Studies on the Food from Fresh Water Fish - 3. Composition in Amino Acids and Nucleotides of the Dor...

• ¼º³«ÁÖ/Sung NJ

• ÀÌÀÀÈ£/ÇϺÀ¼®/Lee EH/Ha BS

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 163 ~ 168

• Effect of Casein Soy Protein and Corn Gluten as Protein Sources in Diets on the Cellular Development...

• °­ÀοÁ/Kang IO

• ±è¼±Èñ/Kim SH

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 156 ~ 162

• Nutritional Evaluation for Head, Feet and Tails Tissue of Pig

• ·ùº´È£/Ryu BH

• ±èÈñ¼÷/Kim HS

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 149 ~ 155

• Studies on Improving the Quality of Sardine Sausage - 2. Processing Conditions of Frozen Sardine Mea...

• Á¶¼ø¿µ/Cho SY

• ÀÌÀÀÈ£/ÇÏÀçÈ£/Lee EH/Ha JH

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 143 ~ 148

• Effect of Earthworm Flour Supplemented Diet on Growth and Blood Components of Rats

• ¹éÁ¤Èñ/Paik JH

• °íÁøº¹/Koh JB

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 136 ~ 142

• Changes in Riboflavin and Ascorbic Acid Content during Ripening of Kimchi

• À̽±³/Rhie SG

• ±èÈ­ÀÚ/Kim HZ

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 131 ~ 135

• Aflatoxin : Factors Affecting Aflatoxin Production

• ¹Ú°Ç¿µ/Park KY

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 117 ~ 126

• A Study on the Status of the Employed and Housewives¡¯ Meal Management in Daejeon City

• ±è¹Ì¸®/Kim MR

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 107 ~ 116

• Studies on the Processing of Krill Sauce

• ÀÌÀÀÈ£/Lee EH

• Á¶¼ø¿µ/Â÷¿ëÁØ/¹ÚÇâ¼÷/±ÇÄ¥¼º/Cho SY/Cha YJ/Park HS/Kwon CS

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 97 ~ 106

• Studies on the Taste Sensitivity and Eating Habits of Koreans

• Á¤º´¼±/Chung BS

• °­±Ù¿Á/ÀÌÁ¤±Ù/Kang KO/Lee JK

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 86 ~ 96

• A Study on Nutrition Intake of Middle School Girls in Chonnam Area

• À¯ÇýÁ¤/Yoo HJ

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 71 ~ 85

• Changes of Sugars and Their Related Enzymes in Tomato Fruits during the Storage of Subatmospheric Pr...

• °­¿ì¿ø/Kang WW

• ÃÖÁ¾¿í/¼ÕÅÂÈ­/Choi JU/Sohn TH

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 64 ~ 70

• Studies on Stability for the Quality of Ginseng Products - 1. Quality Characteristics of Freeze and ...

• ÃÖÁøÈ£/Choi JH

• º¯´ë¼®/¹Ú±æµ¿/Byun DS/Park KD

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 57 ~ 63

• Kinetics on the Red Pigment Formation in the Browning of DHA with ¥á - Amino Acids

• ½ÅÇö¼÷/Shin HS

• ¹è¼ÛÀÚ/Bae SJ

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 51 ~ 56

• Distribution of Trypsin Indigestible Substrate(TI) in Seafoods and Its Changes during Processing - 1...

• ÀÌ°­È£/Lee KH

• ±èÈ­½É/·ùÈ«¼ö/Kim WS/Ryu HS

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.1 33 ~ 41