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Korean Journal of Food and Nutrition
Search Results :
18
  
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1
Sensory Characteristics and Tenderness of Boiled Beef by Addition of the Barks(Morus alba Linne)
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 580 ~ 584
2
Properties of the Proteolytic Enzymes from Mulberry Tree Barks(Morus alba Linne)
,
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 576 ~ 579
3
An Effect of Red-ripe Persimmon on Fermentation and Sensory Characteristics of Kimchi
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 570 ~ 575
4
Identification of the ¥á-Amylase Inhibitor Producing Actinomycetes BY-445
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 565 ~ 569
5
Stabilization of Amylolytic Enzymes by Modification with Periodate-Oxidized Soluble Starch
Ann, Yong-Geun/¾È¿ë±Ù
Anindyawati, Trisaniti/Ito, Kazuo/Iizuka, Masaru/Minamiura, Noshi
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 561 ~ 564
6
Effect of Laminaria Addition on the Shelf-life and Texture of Bread
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 556 ~ 560
7
Effect of n-3 Polyunsaturated Fatty Acids on Glucose Uptake of Soleus Muscle in NIDDM Diabetic Rats
,
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 550 ~ 555
8
Change of Fatty Acid Compositions during Hepatic Triacylglycerol Accumulation in Dietary Orotic Acid
...
,
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 542 ~ 549
9
Effect of Storage Period and Rechilling Process on Tenderness of Myofibrillar Protein of Chilled or
...
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 536 ~ 541
10
Assessment of University Food Service by Students in Daejeon Area
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 528 ~ 535
11
Effect of Some Tea on Removability of Cd and Pb Ion in Solution
,
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 521 ~ 527
12
A Survey on the Notion and Intake of Kimchi among College Women
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 513 ~ 520
13
Characterization of Natural Gardenia Color with Systhetic Color
Kim Kyung-Seuk,
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 506 ~ 512
14
Structural Characteristics of the Water Soluble Browning Reaction Products Isolated from Korean Red
...
,
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 499 ~ 505
15
Volatile Flavor Components of Korean Sancho Fruit and Tree(Zanthoxylum schinfolium)
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 493 ~ 498
16
Effects of Dietary Fiber on the Bacterial Enzymes and Putrefactive Metabolite in Aged Rats
°¾îÁø/Kang, Eo-Jin
ÀÌ»ó¼±/¾çÂ÷¹ü/½ÅÇö°æ/Lee, Sang-Sun/Yang, Cha-Bum/Shin, Hyun-Kyung
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 488 ~ 492
17
Effects of Freezing Temperature on Quality of Thawed Beef
³²ÁÖÇö/Nam, Joo-Hyun
¼ÛÇüÀÍ/±è¹Ì¼÷/¹®À±Èñ/Á¤ÀÎö/Song, Hyung-Ik/Kim, Mi-Sook/Moon, Yoon-Hee/Jung, In-Chul
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 482 ~ 487
18
Studies on Preparation of Low-Fat Press Ham and Its Quality Properties during Storage
,
Korean Journal of Food and Nutrition
1998 Volume.11 No.5 475 ~ 481