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Korean Journal of Food and Nutrition
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11
  
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1
Retarded Fermentation in Making Liquid-Yoghurts and Improvement by Addition of Na-Caseinate hydrolys
...
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 151 ~ 158
2
The Contents of Amino Acids and Amylose of Ssooksulgis and Ssookjulpyuns Affected by Added Mugworts
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 144 ~ 150
3
Optimization for Extrusion Cooking Conditions of Rice Extrudate by Response Surface Methodology
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 137 ~ 143
4
Antioxidative Action of Enzymatic Hydrolysates of Mackerel Muscle Protein
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 128 ~ 136
5
Changes in Rutin and Fatty Acids of Buckwheat During Germination
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 124 ~ 127
6
Purification and Characterization of Dextranase from Aspergillus sp. BY-54
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 119 ~ 123
7
Comparison in the Contents of the Nucleic Acids in Various Wines
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 114 ~ 118
8
Effect of Cnidi rhizoma Boiling Extract Solution on Enzyme and Hormone of Plasma, and Liver in the F
...
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 108 ~ 113
9
Effect of Cnidi rhizoma Water-Extracted Solution on Fat Contents in Plasma, Liver and Adipose, and F
...
,
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 100 ~ 107
10
Fatty Acid Composition of Korean Pumpkins
Korean Journal of Food and Nutrition
1994 Volume.7 No.2 95 ~ 99
11
Purification and Characterization of a Pretense Actinidin Isolated from Cheju Kiwifruit
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Korean Journal of Food and Nutrition
1994 Volume.7 No.2 87 ~ 94