• Methodology of Carotenoids Chemistry

• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 360 ~ 366

• The Effect of Regular Exercise on the Level of Blood Lactate and LDH Production in College Women

• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 355 ~ 359

• Effect of Onion Powder Addition on the Quality of White Bread

• Chun Soon-Sil

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• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 346 ~ 354

• Effects of Pine Pollen Powder on the Quality of White Bread Prepared with Korean Domestic Wheat Flou...

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• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 339 ~ 345

• The Properties of Blanching and Brining in Hot Solution and Trehalose Treatment on the Quality of Cu...

• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 333 ~ 338

• Antimutagenic Effect of Resveratrol on Trp P-1 in Salmonella typhimurium TA 98

• Àå±ÍÇö/Jang, Gui-Hyun

• ¾Èº´¿ë/±Ç¿ëÁÖ/ÃÖµ¿¼º/Ahn, Byung-Young/Kwon, Yong-Ju/Choi, Dong-Seong

• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 329 ~ 332

• Establishment of Quality Index on the Black-goat Meat Extracts

• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 322 ~ 328

• A Study on the Effect of Frozen Dough after Fermentation with Sweet Dough Bread

• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 317 ~ 321

• Study on the Characteristics of Bread with Green Tea Powder

• ȲÀ±°æ/Hwang, Yoon Kyung

• Çö¿µÈñ/ÀÌÀ±½Å/Hyun, Young Hee/Lee, Yoon Shin

• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 311 ~ 316

• Bread Properties Utilizing Extracts of Mume

• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 305 ~ 310

• Oxidative Stability of Salmon(Salno salar) Mince as Affected by an Added Stabilizing Protein Ingredi...

• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 300 ~ 304

• The Eating Behaviors, Nutrient Intakes and Hematological Status of the Lower Grade Primary School Ch...

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• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 293 ~ 299

• A Study on the Characteristics of Mandu-pi Differing in Roasted Soy Flour Content

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• Korean Journal of Food and Nutrition   2001  Volume.14  No.4 287 ~ 292