• A Survey on the Dietary Home Lifestyle for the Reduction of Food Wastes by the Period of Food Purcha...

• Shin Eun-Mi

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 332 ~ 341

• Effect of Zingiber officinale and Hizikia fusiforme Water Extracts on NO Production in Macrophage of...

• Ryu Hye-Sook

• Kim Hyun-Sook

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 327 ~ 331

• Physicochemical Analysis and Sensory Evaluation of Fermented Soy Sauce from Gorosoe(Acer mono Max.) ...

• Choi Sun-Young

• Sung Nak-Ju, Kim Haeng-Ja

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 318 ~ 326

• Physicochemical Analysis and Antioxidative Effects of Wild Grape (Vitis coignetiea) Juice and Its Wi...

• Choi Sun-Young

• Cho Hyun-So, Kim Haeng-Ja, Rhu Chung-Ho, Lee Jeong-Ok, Sung Nak-Ju

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 311 ~ 317

• A Study on Differences of Food Hygiene Knowledge and Practices between Housewives and the Contract F...

• Park Ju-Yeon

• Ahn Sung-Sik, Park Hong-Hyun

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 301 ~ 310

• Assessment of Allergenicity of Fermented Dairy Products by Immunoassay

• Kang Kun-Og

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 296 ~ 300

• Suppression of Solid Matters Precipitation of Takju and Its Quality Improvement by Carrageenan

• Song Jae-Chul

• , Shin Wan-Chul

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 288 ~ 295

• Optimization of Modified Starches on Retrogradation of Korean Rice Cake(Garaeduk)

• Shin Wan-Chul

• , Song Jae-Chul

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 279 ~ 287

• Increasing Effect on Storage Stability of Rosemary Extracts used for Various Solvent System on Seaso...

• Lee Jang-Woo

• Han Myung-Kyu, An Yeong-Soon, 

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 271 ~ 278

• Analysis of the Urushiol in Korean Lacquer

• Kim Jung-Bae

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 267 ~ 270

• Effects of Addition of Polymannuronic Acid on the Quality of Wet Noodles

• Kim Dong-Hee

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 261 ~ 266

• Quality Characteristics of Sponge Cake with Added Dried Sweet Pumpkin Powders

• Woo In-Ae

• Choi Hee- Sook, Kim Yong-Sun, Song Tae-Hee, Lee Soon-Kyu

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 254 ~ 260

• Functional Properties of Soybean Curd Whey Concentrate by Nanofiltration and Effects on Rheological ...

• Eom Sang-Mi

• Kim You-Pung, Chang Eun-Jung, Kim Woo-Jung, Oh Hoon-Il

• Korean Journal of Food and Nutrition   2006  Volume.19  No.3 243 ~ 253