• 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

• A Suggestion for Industrialization of Maturing Distilled Spirits

• Kim Tae-Wan

• Food Industry and Nutrition   2015  Volume.20  No.2 26 ~ 29

• 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

• 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

• 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

• Development Trend of Sodium Reduction Material

• Jo Yong-Jun

• Jeong Yong-Jin

• Food Industry and Nutrition   2015  Volume.20  No.2 8 ~ 12

• Policy Trends of Sodium Reduction

• Yoon Eun-Kyung

• Food Industry and Nutrition   2015  Volume.20  No.2 6 ~ 7

• Reduced Sodium Contents of Processed Food

• Lee Mi-Young

• Food Industry and Nutrition   2015  Volume.20  No.2 1 ~ 5