• Manufacturing Conditions for Rice Porridge with Optimum Properties after Microwave Range Reheating

• Park Hye-Young

• Kim Hyun-Joo, Sim Eun-Yeong, Kwak Ji-Eun, Chun A-Reum, Jo Young-Je, Woo Koan-Sik, Kim Mi-J...

• Korean Journal of Food and Nutrition   2020  Volume.33  No.4 440 ~ 446

• Evaluation of Chronic Disease and Nutritional Intake by Obesity of Korean Elderly- Data from Korea N...

• Han Gyu-Sang

• Korean Journal of Food and Nutrition   2020  Volume.33  No.4 428 ~ 439

• Quality Change of Sliced Citron (Citrus junos Sieb.) according to Browning Inhibitor Treatment

• Lee Bo-Bae

• Cho Hye-Sung, Cho Youn-Sup, Nam Seung-Hee

• Korean Journal of Food and Nutrition   2020  Volume.33  No.4 419 ~ 427

• Perception of Kindergartens Dietitians and Parents for Actual Dietary Guidance in Kindergartens of S...

• Park Nam-Hee

• Lee Je-Hyuk

• Korean Journal of Food and Nutrition   2020  Volume.33  No.4 406 ~ 418

• A Study on the Existence and Sodium Consumption of Active Seniors among the Elderly Using National H...

• Rhee Jae-Hyun

• Yang Sung-Bum

• Korean Journal of Food and Nutrition   2020  Volume.33  No.4 399 ~ 405

• Water-Soluble Vitamins Contents in Seafood-Based Dishes

• Kim Na-Eun

• Kim Young-Hwa

• Korean Journal of Food and Nutrition   2020  Volume.33  No.4 390 ~ 398

• Changes in Quality of according to Fermentation Time of Fermented Soybean Produced Made with Bacillu...

• Shin Dong-Sun

• Choi In-Duck, Park Ji-Young, Kim Nam-Geol, Lee Seuk-Ki, Jeong Kwang-Ho, Park Chang-Hwan, C...

• Korean Journal of Food and Nutrition   2020  Volume.33  No.4 381 ~ 389

• Quality Characteristics of Jelly Made from Fermented Red Ginseng Concentrate with Increased Ginsenos...

• Kim Hyo-Won

• Korean Journal of Food and Nutrition   2020  Volume.33  No.4 372 ~ 380

• Improvement in Exercise Endurance by Hovenia dulcis Fruit Hot Water Extract in Mice

• Kwon Tae-Hyung

• Han Joon-Hee, Lee Sun-Yeop, Yu Keun-Hyung

• Korean Journal of Food and Nutrition   2020  Volume.33  No.4 363 ~ 371