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Food Industry and Nutrition
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1
Development of Functional Drink Using the Hericium erinaceum Cultivated on the Angelica keiskei
,
Food Industry and Nutrition
2003 Volume.8 No.3 45 ~ 51
2
Comparison of Physicochemical Characteristics of Fruit Vinegars Produced from Two-Stage Fermentation
,
Food Industry and Nutrition
2003 Volume.8 No.3 40 ~ 44
3
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
4
Study on Manufacture of Enzyme Biosensor for Fishery Freshness
, ,
Food Industry and Nutrition
2003 Volume.8 No.3 28 ~ 33
5
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
6
Development of Industrialization Technology with Starfish
Food Industry and Nutrition
2003 Volume.8 No.3 18 ~ 22
7
The Functionality of Anchovy Sauce
Food Industry and Nutrition
2003 Volume.8 No.3 9 ~ 17
8
Development of Novel Bioactive Substances from Fishery Byproducts
Kim Se-Kwon
Food Industry and Nutrition
2003 Volume.8 No.3 1 ~ 8