• Effects of Sugars Addition on Physiochemical Characteristics and Sensory Evaluation of Kimchi

• ±Çµ¿Áø/Kwon, Dong-Jin

• À念»ó/Á¶±æ¼®/°­À±ÇÑ/Chang, Young-Sang/Jo, Kil-Suk/Kang, Yoon-Han

• Korean Journal of Food and Nutrition   1999  Volume.12  No.6 608 ~ 614

• Effect of Food(Fruit and Oriental Herb¢¥s) Waste Materials on Removability of Cd2+ Pb2+ Ion in Water

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• Korean Journal of Food and Nutrition   1999  Volume.12  No.6 602 ~ 607

• Aggregation Property of Chitosan and Chitooligosaccharides

• Korean Journal of Food and Nutrition   1999  Volume.12  No.6 597 ~ 601

• A Study on Hair Condition Hair Control and Nutrition Knowledge of Hair and Beauty Care Major and Non...

• Korean Journal of Food and Nutrition   1999  Volume.12  No.6 592 ~ 596

• A Study of Dewatering Model of Potato Slice when Soaked in Concentrated Solution

• Korean Journal of Food and Nutrition   1999  Volume.12  No.6 582 ~ 587

• Chemical Properties of bamboo Shoots and Their Changes of Chemical Components during The Manufacture...

• Korean Journal of Food and Nutrition   1999  Volume.12  No.6 575 ~ 581

• Optimization of Heating Conditions for Bacteria Associated with Food Hygiene

• Korean Journal of Food and Nutrition   1999  Volume.12  No.6 569 ~ 574

• Habituation of Escherichia coli O157:H7 in Alkali and Susceptibility of Causative Agents

• Korean Journal of Food and Nutrition   1999  Volume.12  No.6 564 ~ 568

• Antibacterial and Antifungal Effect by Artemisia lavandulaefolia Essential Oil

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• Korean Journal of Food and Nutrition   1999  Volume.12  No.6 559 ~ 563