• Optimization for the Industrial Production of Traditional Jeju Tofu

• ¿À¿µÁÖ/Oh YJ

• ÀÌ»ïºó/±èÂù½Ä/Lee SP/Kim CS

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 603 ~ 608

• Preparation of Jam Using Undaria pinnatifida Sporophyll

• ±è¼±Àç/Kim SJ

• ¹®Áö¼÷/±èÁ¤¸ñ/°­¼º±¹/Á¤¼øÅÃ/Moon JS/Kim JM/Kang SG/Jung ST

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 598 ~ 602

• Quality Characteristics of Calcium Acetate Prepared with Vinegars and Ash of Black Snail

• ÀÌ¸í¿¹/Lee MY

• ÀÌ¿¹°æ/±è¼øµ¿/Lee YK/Kim SD

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 593 ~ 597

• Studies on Cholesterol Free Mozzarella Cheese Manufacture

• ÀüÁ¤±â/Jeon JK

• ±èº´¿ë/Kim BY

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 587 ~ 592

• Effect of Gamma Irradiation on Quality of Cooked Rice

• ÀÌÀ¯¼®/Lee YS

• ¿À»óÈñ/ÀÌÁÖ¿î/±èÀåÈ£/ÀÌÁ¾¿í/ÀÌÈ¿±¸/º¯¸í¿ì/Oh SH/Lee Jw/Kim JH/Rhee CO/Lee HK/Byun MW

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 582 ~ 586

• Changes in Microbial Counts, Enzyme Activity and Quality of Foxtail Millet Yakju Treated with High H...

• ÀÓ»óºó/Lim SB

• Á¹̰æ/¸ñö±Õ/¹Ú¿µ¼­/Jwa MK/Mok CK/Park YS

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 576 ~ 581

• Isolation and Purification of Lipopolysaccharide Derived from Escherichia coli O157 : H7 for the Spe...

• ÃÖÇм±/Choi HS

• ½Å¿µ¹Î/Á¤¼÷Çö/¹Ú¿µ¹Î/¾È¿ø±Ù/Sin YM/Chung SH/Park YM/An WG

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 571 ~ 575

• Production of Lovastatin in Solid Culture

• ±èÇö¼ö/Kim HS

• ¹ÚÁöÇö/Park JH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 566 ~ 570

• Isolation of a Bacteriocin - Producing Lactobacillus sakei Strain from Kimchi

• ±èÇÑÅÃ/Kim HT

• ¹ÚÀç¿ë/ÀÌ°­±Ç/±èÁ¤È¯/Park JY/Lee GG/Kim JH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 560 ~ 565

• Retardation of Kimchi Fermentation by Addition of Glucono - ¥ä - lacton

• ÇÑÁø¼÷/Han JS

• °­Áؼö/Kang JS

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 553 ~ 559

• A Study for Analytical Method of Sudan Colorants in Foods

• ±èÈñ¿¬/Kim HY

• À±ÇýÁ¤/ÃÖÀå´ö/ÃÖ¿ìÁ¤/¹Ú¼±¿µ/ÀÌ°æÁÖ/±èÁöÇý/Yoon HJ/Choi JD/Choi WJ/Park SY/Lee KJ/Kim JH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 549 ~ 552

• Chemical Interaction of L - Ascorbic Acid with Ferritin Molecule

• ±è¹Ì¿Á/Kim MO

• ³ªÀçö/Àå»ó¹®/Na JC/Jang SM

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 542 ~ 548

• A Study on Using of Materials and Compliance of Diet Therapy by Distribution of Body Weight in Diabe...

• ÇÑÁö¼÷/Han JS

• Á¤ÁöÇý/Jeong JH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 533 ~ 541

• Effects of Dietary Factors on Lymphocyte DNA Damage in Smoking Elderly People in Korea

• °­¸íÈñ/Kang MH

• ÀÌÁ¤Èñ/Lee JH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 523 ~ 532

• Effects of a Dietary Supplement Consisting of Phaseolus vulgaris and Garcinia cambogia (HCA) on the ...

• ±èÀ¯Èñ/Kim YH

• À¯Àç¿í/ÀÌÀ¯Áø/±è°æ¹ü/Á¶´ëÇå/ȲÁø¿µ/Yoo JY/Lee EG/Kim KB/Jo DH/Hwang JY

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 518 ~ 522

• Effect of Liquid Culture of Coriolus versicolor on Lipid Metabolism, Protein Level and Enzyme Activi...

• °íÁøº¹/Koh JB

• Ãֹ̾Ö/Choi MA

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 512 ~ 517

• Effects of Single Cells of Carrot and Radish on the Fecal Excretion Properties, Mineral Absorption R...

• ¹Ú¿ë°ï/Park YK

• °­À±ÇÑ/Kang YH

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 505 ~ 511

• Antimicrobial Activities of Zanthoxylum schinifolium Extract Against Vibrio parahaemolyticus

• ±èÁ¤¼ø/Kim SJ

• ±¸°æ¸ð/Á¤¿ëÇö/¾çÀç±æ/ÀÌ°­±Ç/Koo KM/Jung YH/Yang JG/Lee GG

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 500 ~ 504

• Antimicrobial Activity of Clove Extract by Extraction Solvents

• ÀÌ¿Áȯ/Lee OH

• Á¤½ÂÇö/¼ÕÁ¾¿¬/Jung SH/Son JY

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 494 ~ 499

• Cytotoxicity and Chemosensitizing Effect of Camellia (Camellia japonica) Tea Extracts

• ȲÀºÁÖ/Hwang EJ

• Â÷¿µÁÖ/¹Ú¹ÎÈñ/ÀÌÀå¿ø/À̼÷¿µ/Cha YJ/Park MH/Lee JW/Lee SY

• Journal of the Korean Society of Food Science and Nutrition   2004  Volume.33  No.3 487 ~ 493