• A Survey on Nutrient Intakes by Infant Formula and Supplemental Foods of Formula-Fed Infants

• Lee Jong-Hyun

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 539 ~ 551

• Physicochemical and Sensory Quality Characteristics of Jelly Prepared with Various Levels of Resista...

• Kang Nam-E

• Lee In-Seon, Cho Mi-Sook

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 532 ~ 538

• Antimicrobial Activity of Grapefruit Seed Extract

• Park Heon-Kuk

• Kim Sang-Beom

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 526 ~ 531

• Survey on the Local Residental Utilization and the Mineral Content of Mineral Water in Chung Nam Are...

• Song Eun-Seung

• Kim Eun-Kyung, Woo Na-Ri-Yah

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 515 ~ 525

• A Comparative Study on Dietary Life and Associated Factors of School Children and Adolescents betwee...

• Yi Bo-Sook

• Cho Kyung-Ryun

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 502 ~ 514

• Isolation and Characterization of Gelidibacter sp. HK-1 Producing Alkaline Protease

• Oh Hyun-Geun

• Lee Soon-Youl, Lee Jae-Hag

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 496 ~ 501

• The Eating Behavior and Food Preference of Preschool Children in Sungnam Day Care Facilities

• Lee Jeong-Yun

• Cho Dong-Sook

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 482 ~ 495

• Quality Changes of Cucumber Kimchi Prepared with Different Minor Ingredients during Fermentation

• Paik Jae-Eun

• Jung Hyeon-A, Bae Hyun-Joo

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 473 ~ 481

• Characteristics of Taste Compounds of Red Snow Crab Cooker Effluent and Hepatopancreas for Developin...

• Cha Yong-Jun

• , Jeong Eun-Jeong

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 466 ~ 472

• Isoflavone Content in Soy Sauce made with Whole Grain Soybean Meju during Fermentation

• Lee Hee-Young

• Cha Yong-Jun

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 460 ~ 465

• Optimization of Iced Cookie with the Addition of Dried Red Ginseng Powder

• Lee Sun-Mee

• Jung Hyeon-A, Joo Na-Mi

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 448 ~ 459

• The Survey on the Foodservice Management System of the Child Care Centers in Ansan

• Lee Byung-Soon

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 435 ~ 447

• The Study on the Consumption and the Preference of Chungkukjang Products among Middle School Student...

• Jung Hee-Jung

• Nam Eun-Sook, Park Shin-In

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 427 ~ 434

• Perception and Preference of Chungkukjang in the Middle School Students in Seoul

• Jung Hee-Jung

• Nam Eun-Sook, Park Shin-In

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 416 ~ 426

• A Study on the Dietary Habits of People in Gyeonggi Area by Age Groups -Based on the Nutrition Couns...

• Ryu Hye-Sook

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 410 ~ 415

• The Change of Compositions and Antioxidant Effect in Soybean Cultivars Pickled in Persimmon Vinegar

• Bang Hyo-Pil

• Choi One-Kyun, Cho Gyu-Seong, Son Jong-Youn, Ryu Gi-Hyung

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 398 ~ 409

• Contents of Amino Acids in Raspberry Wine Using Active Dry Yeast Strains

• Moon Young-Jae

• Lee Myung-Soon, Sung Chang-Keun

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 392 ~ 397

• Effect of Soybean Milk Residues Powder on the Quality of Dough

• Shin Doo-Ho

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 381 ~ 391

• The Changes of Malonaldehyde and Fatty Acids Composition of Yellow Corvenia during Gulbi Processing ...

• Shin Jung-Hye

• Gweon Oh-Cheon, Kang Min-Jung, Choi Sun-Young, Lee Soo-Jung, Sung Nak-Ju

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 374 ~ 380

• Comparison of Job Satisfaction of Employees by Major in Foodservice Industry

• Pyun Jin-Won

• Nam Hae-Won, Hyun Young-Hee

• Korean Journal of Food and Nutrition   2006  Volume.19  No.4 366 ~ 373