Go to contents
Go to menu
°Ë»ö¾î ÀÔ·Â
Home
Login
Favorites
Advanced Search
Journal Browser
Search by Fulltext
Society Information
Korea Journal
About KMbase
My Page
Saved Articles
½ºÅ©¸³Æ® ȯ°æ¿¡¼ Áö¿øµË´Ï´Ù.
Article Search
Advanced Search
Journal Browser
Search by Fulltext
SITE LINK
PubMed
Google Scholar
NDSL
KISTI
KoreaMed
RISS
MEDLIS
Cross Check
Korean Journal of Food and Nutrition
Search Results :
13
  
SELECT ALL
1
Studies on Stability of Red Color Pigments from the Korean Lithospermum erythrorhizon
,
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 383 ~ 389
2
Isolation and Identification of Red Color Pigments from the Korean Lithospermum erythrorhizon
,
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 379 ~ 382
3
The Korean¢¥s Recognition of Dog Meat Food
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 372 ~ 378
4
Korean¢¥s Recognition on Edibility of Dog Meat
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 365 ~ 371
5
Studies on the Electrochemical Properties for Rancidity of Linoleic Acid
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 360 ~ 364
6
Study on the Recipe Using Fuzzy Theory
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 353 ~ 359
7
Stabilization of Wheat ¥â-Amylase by Modification with IO_4-Oxidized Starch
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 348 ~ 352
8
Stabilization of Barley ¥â-Amylase by Modification with IO_4-Oxidized Starch
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 342 ~ 347
9
Extraction of Dimethyl-¥â-propiothetin from Enteromorpha intestinalis
,
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 334 ~ 341
10
Citric Acid Production from Glucose and Pumpkin by Using Immobilized Bead of Aspergillus niger
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 328 ~ 333
11
Effects of Chitosan and Organic Acid Salts on the Shelf-life and Pectin Fraction of Kimchi during Fe
...
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 319 ~ 327
12
Effects of Soybean Germ on the Lipid Composition of Serum in Cholesterol Fed Rats
,
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 312 ~ 318
13
Sensory Properties and Viscosity of Bechamel Sauce by Cooking Methods and Ratio of Raw Materials
Korean Journal of Food and Nutrition
2000 Volume.13 No.4 307 ~ 311