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Food Industry and Nutrition
Search Results :
14
  
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1
Evaluation of Nuts as Raw Materials of Meju Fermentation
Park Hwa-Young
Kim Young-Ho, Choi Ung-Kyu
Food Industry and Nutrition
2015 Volume.20 No.2 30 ~ 33
2
A Suggestion for Industrialization of Maturing Distilled Spirits
Kim Tae-Wan
Food Industry and Nutrition
2015 Volume.20 No.2 26 ~ 29
3
Development and Its Direction of Chicken Meat on Food Market Trends
Kwon Seok-Bae
Seo Young-Ho
Food Industry and Nutrition
2015 Volume.20 No.2 23 ~ 25
4
Research Trends of Enzyme Food in Korea
Lee Dae-Hoon
Jung Hee-Kyung, Hong Joo-Heon
Food Industry and Nutrition
2015 Volume.20 No.2 18 ~ 22
5
Development of Low Sodium Doenjang Using Saltness Boosting Ingredient
Kim Mi-Yeon
Kim Sun-Hwa, Kwon Joong-Ho
Food Industry and Nutrition
2015 Volume.20 No.2 13 ~ 17
6
Development Trend of Sodium Reduction Material
Jo Yong-Jun
Jeong Yong-Jin
Food Industry and Nutrition
2015 Volume.20 No.2 8 ~ 12
7
Policy Trends of Sodium Reduction
Yoon Eun-Kyung
Food Industry and Nutrition
2015 Volume.20 No.2 6 ~ 7
8
Reduced Sodium Contents of Processed Food
Lee Mi-Young
Food Industry and Nutrition
2015 Volume.20 No.2 1 ~ 5
9
A Review on Methods and Conditions of Mechanical Test for Texture of Cooked Rice
Choi Ung-Kyu
Choi Won-Seok
Food Industry and Nutrition
2015 Volume.20 No.1 18 ~ 21
10
The Trends of Functional Foods in the USA
Kim Young-Chan
Hong Hee-Do, Cho Chang-Won, Chung Shin-Kyo
Food Industry and Nutrition
2015 Volume.20 No.1 15 ~ 17
11
Industrialization Trend of Natural Ingredient with Clean Label Focusing on Ingredion Clean Label Pro
...
Lee Ki-Bae
Food Industry and Nutrition
2015 Volume.20 No.1 11 ~ 14
12
Development for Customer Oriented Food Products and Marketing Strategy in Small Businesses
Kim Wan-Jae
Food Industry and Nutrition
2015 Volume.20 No.1 8 ~ 10
13
A Opinion on the Growth & Revitalization of Health Functional Food Market
Yoo Kyung-Mo
Food Industry and Nutrition
2015 Volume.20 No.1 4 ~ 7
14
Tends of Bio-Industry in Korea
Lee Eun-Jung
Food Industry and Nutrition
2015 Volume.20 No.1 1 ~ 3