• Kim Sang-Cheol

• Food Industry and Nutrition   2006  Volume.11  No.1 79 ~ 80

• Kim Young-Jin

• Food Industry and Nutrition   2006  Volume.11  No.1 76 ~ 78

• Lee Sang-Jong

• Food Industry and Nutrition   2006  Volume.11  No.1 73 ~ 75

• Kim Sung-Gon

• Food Industry and Nutrition   2006  Volume.11  No.1 70 ~ 72

• Shin Dong-Hwa

• Food Industry and Nutrition   2006  Volume.11  No.1 67 ~ 69

• Bae Song-Ja

• Food Industry and Nutrition   2006  Volume.11  No.1 61 ~ 66

• Kim Mi-Kyung

• Food Industry and Nutrition   2006  Volume.11  No.1 53 ~ 60

• Cha Yong-Jun

• Food Industry and Nutrition   2006  Volume.11  No.1 49 ~ 52

• Life Style Change of Housewife and Smart Cooking

• Lee Bog-Hieu

• Food Industry and Nutrition   2006  Volume.11  No.1 42 ~ 48

• Smart Food Packaging

• Lee Dong-Sun

• Food Industry and Nutrition   2006  Volume.11  No.1 34 ~ 41

• The Changing History of Cooking Methods and Facilities

• Ahn Myung-Soo

• Food Industry and Nutrition   2006  Volume.11  No.1 27 ~ 33

• Roles of Soy Peptide on the Korean Traditional Fermented Foods

• Choi Shin-Yang

• Food Industry and Nutrition   2006  Volume.11  No.1 19 ~ 26

• Market Trends and New Marketing Strategies of Soy Peptide - In Japanese Market -

• Lim Jae-Kag

• Kim Do-Un

• Food Industry and Nutrition   2006  Volume.11  No.1 13 ~ 18

• Physiological Activities and Application of Soy Peptide

• Lee Boo-Yong

• Food Industry and Nutrition   2006  Volume.11  No.1 1 ~ 12