• Development of Functional Drink Using the Hericium erinaceum Cultivated on the Angelica keiskei

• , 

• Food Industry and Nutrition   2003  Volume.8  No.3 45 ~ 51

• Comparison of Physicochemical Characteristics of Fruit Vinegars Produced from Two-Stage Fermentation

• , 

• Food Industry and Nutrition   2003  Volume.8  No.3 40 ~ 44

• Changes in the Quality of Salted Eggplants during Storage

• Shin Seung-Ryeul

• Kim Nam-Woo

• Food Industry and Nutrition   2003  Volume.8  No.3 34 ~ 39

• Study on Manufacture of Enzyme Biosensor for Fishery Freshness

• , , 

• Food Industry and Nutrition   2003  Volume.8  No.3 28 ~ 33

• Utilization of Chitosan as a Regulatory Molecule to Increase Health-beneficial Substance and Shelf-l...

• Food Industry and Nutrition   2003  Volume.8  No.3 23 ~ 27

• Development of Industrialization Technology with Starfish

• Food Industry and Nutrition   2003  Volume.8  No.3 18 ~ 22

• The Functionality of Anchovy Sauce

• Food Industry and Nutrition   2003  Volume.8  No.3 9 ~ 17

• Development of Novel Bioactive Substances from Fishery Byproducts

• Kim Se-Kwon

• Food Industry and Nutrition   2003  Volume.8  No.3 1 ~ 8

• Dietary Supplements and Food Labeling

• Food Industry and Nutrition   2003  Volume.8  No.2 60 ~ 65

• Comparison of Quality Characteristics in Kochujang prepared with Thermoase during Fermentation

• , 

• Food Industry and Nutrition   2003  Volume.8  No.2 56 ~ 59

• Microencapsulation of 1-Octen-3-ol with Potato Starch

• Food Industry and Nutrition   2003  Volume.8  No.2 51 ~ 55

• A Manufacturing Processes of Enriched Heme Iron

• Oh Nam-Soon, , 

• Food Industry and Nutrition   2003  Volume.8  No.2 43 ~ 50

• Present Status of Red Ginseng Products and Its Manufacturing Process

• Food Industry and Nutrition   2003  Volume.8  No.2 38 ~ 42

• Present and Its Prospect of Red Ginseng Efficacy Research

• , 

• Food Industry and Nutrition   2003  Volume.8  No.2 30 ~ 37

• Recent Progress of Ginseng Biotechnology and Progress Toward Food Application

• Food Industry and Nutrition   2003  Volume.8  No.2 24 ~ 29

• The Chemical Components of Korean Ginseng

• , 

• Food Industry and Nutrition   2003  Volume.8  No.2 10 ~ 23

• Status of Korean Ginseng Industry and Development of New Ginseng Products

• Food Industry and Nutrition   2003  Volume.8  No.2 1 ~ 9

• Nutritional Characteristic of Korean Rice Cake

• Food Industry and Nutrition   2003  Volume.8  No.1 64 ~ 73

• Industrialization of Korean Traditional Foods by Nutritional Evaluation

• Food Industry and Nutrition   2003  Volume.8  No.1 57 ~ 63

• Physiological Activities of Mycelial Flammulina velutipes Cultured in Liquid Grain Media

• , 

• Food Industry and Nutrition   2003  Volume.8  No.1 50 ~ 56