• Changes of the Constituents in the Rehmanniae Radix Preparata during Processing

• ÀÌÁ¾±â/Lee CK

• ¼­Á¤¹Ì/Seo JM

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1748 ~ 1752

• Optimization for Extrusion - Cooking of Rice - ISP - File Fish Mixture by Response Surface Methodolo...

• ÀÌÂù/Lee C

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1742 ~ 1747

• A Study on the Optimization for Preparation Conditions of Germinated Brown Rice Gruel

• ÇÑ°æÈñ/Han KH

• ¿ÀÁ¾Ã¶/À¯Á¤Èñ/Oh JC/Ryu CH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1735 ~ 1741

• Optimizing Cooking Condition of Short Grain Rice Containing Sea - tangle Patch

• ½ÅÀº¼ö/Shin ES

• ÀÌÁøÈ­/¹Ú°æÅÂ/·ùÈ«¼ö/Àå´ëÈï/Lee JH/Park KT/Ryu HS/Jang DH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1726 ~ 1734

• Absorption Characteristics of Green Tea Powder as Influenced by Particle Size

• À±±¤¼·/Youn KS

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1720 ~ 1725

• Quality Characteristics of Unshiu Orange and Pear Packaged with Paper Incorporated with Antimicrobia...

• ¹Ú¿ìÆ÷/Park WP

• Á¤ÁØÈ£/Á¶¼ºÈ¯/±èöȯ/Jung JH/Cho SH/Kim CH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1715 ~ 1719

• Microbiological and Enzymatic Characteristics in Alaska Pollack Sikhae during Fermentation

• Â÷¿ëÁØ/Cha YJ

• ±è¼ÒÁ¤/Á¤ÀºÁ¤/±èÈÆ/Á¶¿ìÁø/Kim SJ/Jeong EJ/Kim H/Cho WJ

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1709 ~ 1714

• Quality Characteristics of Jeungpyun Added Paecilomyces japonica Powder according to Fermentation Ti...

• ¹Ú±Ý¼ø/Park GS

• ¹Ú¾îÁø/Park EJ

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1703 ~ 1708

• Effect of Glucono Delta - lactone on the Quality of Cooked Rice

• ±èÀçÈÆ/Kim JH

• ¿À»óÈñ/ÀÌÁÖ¿î/ÀÌâ¿ë/º¯¸í¿ì/Oh SH/Lee JW/Lee CY/Byyn MW

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1698 ~ 1702

• Changes in Aroma Compounds of Several Byeolmijang during Aging

• ¿ì°ü½Ä/Woo KS

• À¯¼±¹Ì/ÀÓ¼º°æ/ÀüÇý°æ/±Ç¿ÀÂù/ÀÌÁؼö/Yu SM/Im SK/Chun KH/Kwon OC/Lee JS

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1689 ~ 1697

• Sensory Evaluation and Mechanical Properties of Jellies Made by Adding Different Jelling Agent Ratio...

• °­¸íÈ­/Kang MH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1685 ~ 1688

• Gelation Properties and Industrial Application of Functional Protein from Fish Muscle - 2. Propertie...

• Á¤ÃáÈñ/Jung CH

• ±èÁø¼ö/Áø»ó±Ù/±èÀϼ®/Á¤±ÔÁø/ÃÖ¿µÁØ/Kim JS/Jin SK/Kim IS/Jung KJ/Choi YJ

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1676 ~ 1684

• Gelation Properties and Industrial Application of Functional Protein from Fish Muscle - 1. Effect of...

• Á¤ÃáÈñ/Jung CH

• ±èÁø¼ö/Áø»ó±Ù/±èÀϼ®/Á¤±ÔÁø/ÃÖ¿µÁØ/Kim JS/Jin SK/Kim IS/Jung KJ/Choi YJ

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1668 ~ 1675

• Consumer Preference Test of Frozen Ready Prepared Eels for the Application of Cook / Freeze System i...

• ±èÇý¿µ/Kim HY

• ÀÓ¾çÀÌ/Lim YL

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1661 ~ 1667

• Seasonal Changes of Microbiological Counts and Sanitation State on the Surface of Foodservice Facili...

• ±èÁöÇö/Kim JH

• ±èÀ̼±/ÇÑÁö¼÷/Kim YS/Han JS

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1653 ~ 1660

• The Effect of Dietitian¡¯s Leadership on the Job Satisfaction of Employees in Foodservice Organizati...

• ±èÀº¹Ì/Kim EM

• Àü¼ø½Ç/À±Áö¿µ/Chun SS/Yoon JY

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1646 ~ 1652

• Preference and Eating Activities of Chinese for Traditional Korean Kimchi

• ±èÀº¹Ì/Kim EM

• ±è¿µÁø/Á¤¹Ì°æ/Kim YJ/Jeong MK

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1641 ~ 1645

• A Study of Nutritional Intake, Eating Habit, Iron Status of Urban and Rural Middle School Girls

• È«¼ø¸í/Hong SM

• ¼­¿µÀº/ȲÇýÁø/Seo YE/Hwang HJ

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1634 ~ 1640

• Effects of Dietary Fatty Acid Composition on Level of Oleic Acid (¥ø9) in Brain Subcellular Fraction...

• Á¤ÀºÁ¤/Chung EJ

• ¾ö¿µ¼÷/À̾çÀÚ/Um YS/Lee YC

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1626 ~ 1633

• Effect of Small Black Soybean Powder on Blood Glucose and Insulin Sensitivity in Streptozotocin - In...

• ÀÌ´ëÈÆ/Lee DH

• °ûµ¿ÈÆ/±è¼º¹Î/ÁÖÀºÁø/ÃÖÇѱæ/±è¿ÁÈñ/ȲÁøºÀ/¹è³²±Ã/Á¤±Ô¿ë/ÇÑÁøö/¹ÚÈï´ë/Ãß¿µ±¹/Kwak DH/Kim SM/Ju EJ/Choi HG/Kim OH/Hwang J...

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.10 1618 ~ 1625