• Dietary Fiber and Large Bowel Cancer

• Tsuneyuki Oku

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 539 ~ 549

• The Quality Characteristics of Chinese Cabbage Kimchi around Masan Area

• Park Woo-Po

• Kim Jong-Hyen, Jo Jae-Sun

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 535 ~ 538

• Effects of some Antibrowning Agent on Onion Juice Concentrate

• Son Jong-Youn

• Son Hung-Soo, Cho Won-Dae

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 529 ~ 534

• Screening of Medicinal Plants on the Anti - inflammatory Effect and Active Component

• Park Jong-Cheol

• Lee Hyo-Yeon

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 523 ~ 528

• Isolation of Kaempferol Glycoside from Lindera sericea and Anti - inflammatory Effect

• Park Jong-Cheol

• Park Ju-Gwon, Kim Jong-Hong, Kim Sung-Hwan, Kim Nam-Jae

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 519 ~ 522

• Alcohol Fermentation of Ripe Pumpkin(Cucubita moschata Duch.) by Saccharomyces cerevisiae

• Lee Sang-Mok

• Cho Gyu-Seong

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 513 ~ 518

• Effect of Microwave Reheating on the Quality of Cooked Rice

• Kum Jun-Seok

• Han Ouk, Kim Yong-Hwan

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 504 ~ 512

• Chemical Properties and Fatty Acid Composition of Layers of Rice Grain

• Son Jong-Rock

• Keum Jong-Wha, Lee Mi-Hyun, Jeong Jae-Hong, Oh Man-Jin

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 497 ~ 503

• Genotoxicological Safety of the Gamma - Irradiated Korean Red Ginseng In vitro

• Jo Sung-Kee

• Yook Hong-Sun, Byun Myung-Woo

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 491 ~ 496

• Physicochemical Quality of Boiled - Dried Anchovies during Post - Irradiation Period

• Kwon Joong-Ho

• Byun Myung-Woo, Kim Young-Hoi

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 484 ~ 490

• The Aroma Components of Green Tea, the Products of Mt. Chiri Garden

• Choi Sung-Hee

• Bae Jung-Eun

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 478 ~ 483

• The Changes of Pectic Substances and Enzyme Activity, Texture, Microstructure of Anchovy Added Kimch...

• Ryu Bog-Mi

• Jeon Young-Soo, Moon Gap-Soon, Song Young-Sun

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 470 ~ 477

• Physicochemical and Sensory Characteristics of Anchovy Added Kimchi

• Ryu Bog-Mi

• Jeon Young-Soo, Song Young-Sun, Moon Gap-Soon

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 460 ~ 469

• Changes in Quality of Soybean Curd Residue as Affected by Different Drying Methods

• Kim Dong-Soo

• Seol Myung-Hoon, Kim Hyun-Dae

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 453 ~ 459

• Factors Affecting the Photooxidative Stability of Soymilk

• Lee Sang-Hwa

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 441 ~ 452

• The Relationship between Serum Cholesterol Level and Dietary Intake in Obese Children

• Han Ji-Sook

• Lee Suk-Hee

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 433 ~ 440

• The Study of the Relationship between Food Habits and Bone State in the Elderly

• Cho Kyung-Jae

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 423 ~ 432

• Evaluation of Necessity of Clinical Nutrition Education in the Medical School Curriculum

• Jang Hyun-Sook

• Kwon Chong-Suk

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 415 ~ 422

• Differences between Estimated and Analyzed Contents of Sodium and Potassium in the Salt - Restricted...

• Cho Kum-Ho

• Park Mee-Ah, Kim Eul-Sang

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 406 ~ 414

• Effects of Stearic, Oleic and Elaidic Acid on Cellular Lipids and Their Fatty Acid Composition in He...

• Kim Dae-Jin

• Cho Byung-Hui

• Journal of the Korean Society of Food Nutrition   1996  Volume.25  No.3 399 ~ 405