• Studies on the Nutritive Value of Korean Foods(XVI)

• ±ÇÇõÈñ/Kwon HH

• ±èÀκ¹/±è¼ÒÈñ/±èÀº¼÷/±èÁ¤È­/À¯Á¤¿­/Kim IB/Kim SH/Kim ES/Kim JH/Yu JY

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 334 ~ 338

• Antioxygenic and Peroxide - decomposing Activities of Antarctic Krill Lipids

• ÀÌÁ¾È£/Lee JH

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 326 ~ 333

• Studies on the Development of Blood Sausage from By - products - Appreciation of Blood Sausage Quali...

• °íÁøº¹/Koh JB

• ¹®À±Èñ/±èÀ翵/¹®¿µ´ö/Moon YH/Kim JY/Moon YD

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 319 ~ 325

• Effect of Some Treatments on the Autolysis of Baker¡¯s Yeast (Saccharomyces cerevisiae)

• ÃÖÀÓ¼ø/Choi IS

• ½É°æ¹Ì/Shim KM

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 313 ~ 318

• A Study on the Chitin and Protein Contents in Shells of 5 Marine Crustaceans

• À̹̼÷/Lee MS

• ¼­Á¤¼÷/¸ð¼ö¹Ì/Seo JS/MoSM

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 307 ~ 312

• Possibility of N - Nitrosamine Formation during Fermentation of Kimchi

• ±è¼öÇö/Kim SH

• ÀÌÀÀÈ£/ùÁÓ®ñÕö½/à´Îéúû/êÀÔöëØûú/áæËÜïáÐù/Lee EH/Toshiharu Kawabata/Tohru Ishibashi/Tsugao Endo/Masami Matsui

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 291 ~ 306

• Compositions in Amino Acids and Nucleotides of Fermented Entrails of Yellow Corvina

• Á¤½Â¿ë/Chung SY

• ¼º³«ÁÖ/ÀÌ¿µ°æ/Sung NJ/Lee YK

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 285 ~ 290

• Changes in Nitrogenous Compounds of Soybean during Chungkookjang Koji Fermentation

• ¼º³«ÁÖ/Sung NJ

• Áö¿µ¾Ö/Á¤½Â¿ë/Ji YA/Chung SY

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 275 ~ 284

• A Study on the Effect of Microwave Heating on Starch Food - 1. The Physico - chemical Property of th...

• ÃÖ¿ÁÀÚ/Choi OJ

• °í¹«¼®/Ko MS

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 268 ~ 274

• Triglyceride Composition of Walnut Oil

• õ¼®Á¶/Chun SJ

• ¹Ú¿µÈ£/Park YH

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 263 ~ 267

• Effect of Oil Extraction Methods on Fractionation Pattern and Fatty Acid Composition of the Each Fra...

• ÃÖ»óµµ/Choi SD

• ¾ç¹Î¼®/Á¶¹«Á¦/Yang MS/Cho MJ

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 259 ~ 262

• Studies on Stability for the Quality of Ginseng Products - 5. Improvement of Physical Properties on ...

• ÃÖÁøÈ£/Choi JH

• º¯´ë¼®/³ëÀçÀÏ/¹Ú±æµ¿/¼ºÇö¼ø/Byun DS/Ro JI/Park KD/Sung HS

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 251 ~ 258

• Studies on Stability for the Quality of Ginseng Products - 4. Determination of Sorption Properties a...

• ÃÖÁøÈ£/Choi JH

• º¯´ë¼®/¹Ú±æµ¿/±è¹«³²/Byun DS/Park KD/Kim MN

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 247 ~ 250

• Effect of Kojis on the Component of Kochujang

• ÀÌÅüö/Lee TS

• Àü¸í¼÷/¿À°æȯ/Chun MS/Oh KH

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 238 ~ 246

• Changes in Quality of Boiled Neverita didyma as a Function of Autoclaving Conditions

• À̱ٿì/Lee KW

• ·ùÈ«¼ö/ÁÖÇö±Ô/Ryn HS/Joo HK

• Journal of the Korean Society of Food Nutrition   1984  Volume.13  No.3 231 ~ 237