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Food Industry and Nutrition
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31
  
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1
Food Industry and Nutrition
1999 Volume.4 No.3 94 ~ 95
2
Genetical Approach to the Study of Diabetes
Food Industry and Nutrition
1999 Volume.4 No.3 83 ~ 87
3
Clinical Characteristics of Diabetes Mellitus in Korea
Food Industry and Nutrition
1999 Volume.4 No.3 73 ~ 82
4
Functional Characterization of Soy Protein Hydrolysate
Food Industry and Nutrition
1999 Volume.4 No.3 66 ~ 72
5
Physiological Properties of Kimchi
Food Industry and Nutrition
1999 Volume.4 No.3 59 ~ 65
6
New Millennium Food
Food Industry and Nutrition
1999 Volume.4 No.3 55 ~ 58
7
Microbiological Sefety of Minimally Processed Vegetables
Food Industry and Nutrition
1999 Volume.4 No.3 48 ~ 54
8
The situation of Lunch Industry and future
Food Industry and Nutrition
1999 Volume.4 No.3 42 ~ 47
9
Food Industry and Nutrition
1999 Volume.4 No.3 34 ~ 41
10
The Application of HACCP for Foodservice
Food Industry and Nutrition
1999 Volume.4 No.3 30 ~ 33
11
Food Safety Management in a Contract Foodservice Industry
Food Industry and Nutrition
1999 Volume.4 No.3 27 ~ 29
12
Current Status and Further Prospect on HACCP Implementation in Korea (Specially on Catering)
,
Food Industry and Nutrition
1999 Volume.4 No.3 14 ~ 26
13
Implementation of HACCP to the Foodservice Industry and HACCP Plans Development
Food Industry and Nutrition
1999 Volume.4 No.3 1 ~ 13
14
Diagnosis and Classification of Diabetes Mellitus
Food Industry and Nutrition
1999 Volume.4 No.2 61 ~ 65
15
Medical Nutrition Therapy in Diabetes
Food Industry and Nutrition
1999 Volume.4 No.2 47 ~ 60
16
Physiological Functions of Chongkukjang
,
Food Industry and Nutrition
1999 Volume.4 No.2 40 ~ 46
17
A Strategic Approach to Commercialize Traditional Korean Foods
Food Industry and Nutrition
1999 Volume.4 No.2 35 ~ 39
18
Some Natural Food Colorants
Food Industry and Nutrition
1999 Volume.4 No.2 24 ~ 34
19
Use and Update of Enzymes in Food Processing
Food Industry and Nutrition
1999 Volume.4 No.2 20 ~ 23
20
Development of Bioactive Peptides and its Market Trend
Food Industry and Nutrition
1999 Volume.4 No.2 17 ~ 19
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