• Developments of Rapid Pickling Meat Using Pickle Carrier Containing Water - Soluble Mineral Ions

• Kim Soo-Min

• Kim Eun-Ju

• Food Industry and Nutrition   2005  Volume.10  No.1 54 ~ 65

• Formulation of a Strategy for the Enhancement of an Active Participation in the IAEA Program in the ...

• Kim Kyoung-Pyo

• Jo Cheol-Hoon, Lee Ju-Woon, Byun Myung-Woo

• Food Industry and Nutrition   2005  Volume.10  No.1 48 ~ 53

• Development of Immunostimulation Materials from Rice Bran

• Hong Seong-Gil

• Food Industry and Nutrition   2005  Volume.10  No.1 42 ~ 47

• Antioxidant Effect and Protecting Effect against Cell Damage by Enzymatic Hydrolysates from Marine A...

• Heo Soo-Jin

• Jeon You-Jin

• Food Industry and Nutrition   2005  Volume.10  No.1 31 ~ 41

• Moon Eun-Sook

• Food Industry and Nutrition   2005  Volume.10  No.1 28 ~ 30

• Preparation and Diversity of Environment Attractive Chundubu (whole soybean curd)

• Ku Kyung-Hyung

• Food Industry and Nutrition   2005  Volume.10  No.1 17 ~ 27

• Development of Shelf - life Prediction Model of Tofu Using Mathematical Quantitative Assessment Mode...

• Shin Il-Shik

• Food Industry and Nutrition   2005  Volume.10  No.1 11 ~ 16

• Tofu¡¯s Manufacturing System and Market Situations

• Ryu Young-Gi

• Food Industry and Nutrition   2005  Volume.10  No.1 6 ~ 10

• Management System of Tofu in Korea

• Han Sang-Bae

• Food Industry and Nutrition   2005  Volume.10  No.1 1 ~ 5