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Food Industry and Nutrition
Search Results :
29
  
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1
Biological Functions in Leek
,
Food Industry and Nutrition
2001 Volume.6 No.3 68 ~ 73
2
Current Trends of Research and Biological Activities of Dandelion
Food Industry and Nutrition
2001 Volume.6 No.3 60 ~ 67
3
Current Status of Korean Kimchi Industry and R & D Trends
Food Industry and Nutrition
2001 Volume.6 No.3 52 ~ 59
4
The Application of Pervaporation Technology in Food Industry
À¯Á¾±Ù/Yoo JG
ÀÌÁØÈ£/ÃÖ¿ëÈñ/Lee JH/Choi YH
Food Industry and Nutrition
2001 Volume.6 No.3 45 ~ 51
5
Application of Radiation Technology on the Processing of Korean Traditional Fermentation Food
Food Industry and Nutrition
2001 Volume.6 No.3 38 ~ 44
6
Difficulty in Korean Kimchi Industry for Modernization
Food Industry and Nutrition
2001 Volume.6 No.3 34 ~ 37
7
The Korean Traditional Fermented Soybean Food Industry for Globalization
Food Industry and Nutrition
2001 Volume.6 No.3 28 ~ 33
8
Recent Development of Jeotagal (Traditional Korean Fermented Seafood) and Its Future
Food Industry and Nutrition
2001 Volume.6 No.3 23 ~ 27
9
Globalism and Commercialization of Korean Traditional Rice Products
Food Industry and Nutrition
2001 Volume.6 No.3 11 ~ 22
10
Research Trend of Korean Traditional Alcoholic Beverage
Food Industry and Nutrition
2001 Volume.6 No.3 5 ~ 10
11
The Status of Production and Export of Korean Traditional Foods
Food Industry and Nutrition
2001 Volume.6 No.3 1 ~ 4
12
An Application and Development of Deodorant in the Food Industry
Food Industry and Nutrition
2001 Volume.6 No.2 60 ~ 66
13
Isolation of New Bioactive Phytochemicals from Natural Products
Food Industry and Nutrition
2001 Volume.6 No.2 53 ~ 59
14
Trans fatty acids effects in Humans
±è¼ÒÈñ/Kim SH
³ë°æÈñ/¹®Á¤¿ø/¼Û¿µ¼±/Noh KH/Moon JW/Song YS
Food Industry and Nutrition
2001 Volume.6 No.2 45 ~ 52
15
Characteristics of Microencapsulated Fat and Oil by Spray Drying
,
Food Industry and Nutrition
2001 Volume.6 No.2 40 ~ 44
16
Use of Chlorine Dioxide as a Biocide in the Food Industry
Food Industry and Nutrition
2001 Volume.6 No.2 33 ~ 39
17
Reaction Flavor Technique for Generations of Food Flavor
Food Industry and Nutrition
2001 Volume.6 No.2 27 ~ 32
18
Flavors of Processed Food on Heating
Food Industry and Nutrition
2001 Volume.6 No.2 20 ~ 26
19
Supercritical Fluid Extraction of Aromatic Compounds
ÀÌ¿ø¿µ/Lee WY
Food Industry and Nutrition
2001 Volume.6 No.2 13 ~ 19
20
Flavor Compounds of Polygonatum odoratum Root and the Influence of Processing Conditions
Food Industry and Nutrition
2001 Volume.6 No.2 3 ~ 12
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