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21
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
Han Seok Choi, | 한국식품과학회 | 2005 ,
22
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Jin Hwan Lee, | 한국식품과학회 | 2006 ,
23
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Sun Lim Kim, | 한국식품과학회 | 2005 ,
24
Anti-cariogenic Activity of a Bacteriocin Produced by Lactococcus sp. HY 449
Anti-cariogenic Activity of a Bacteriocin Produced by Lactococcus sp. HY 449
Se Jong Oh, | 한국식품과학회 | 2003 ,
25
Development of Packaging Techniques to Prolong the Self-life of Oyster Mushroom(Pleurotus ostreatus) Using Recycled Pulp and Polypropylene Film
Development of Packaging Techniques to Prolong the Self-life of Oyster Mushroom(Pleurotus ostreatus) Using Recycled Pulp and Polypropylene Film
Jae-Kyung Yang, | 한국식품과학회 | 2002 ,
26
Effects of Soy Isoflavone-supplemented Diets on Benzo(a)pyrene-induced Lung and Forestomach Thmorigenesis in Mice
Effects of Soy Isoflavone-supplemented Diets on Benzo(a)pyrene-induced Lung and Forestomach Thmorigenesis in Mice
Chong Suk Kwon, | 한국식품과학회 | 2000 ,
27
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Sang-Hee Kim, | 한국식품과학회 | 2000 ,
28
고랭지 무,배추에 대한 지역농협의 연합 마케팅사업에 관한 사례분석
고랭지 무,배추에 대한 지역농협의 연합 마케팅사업에 관한 사례분석
김명기 ( Myeong Ki Kim ), | 한국식품유통학회 | 2004 ,
29
고랭지채소의 계약재배실태와 발전방향
고랭지채소의 계약재배실태와 발전방향
김명기 ( Myeong Ki Kim ) ,, | 한국식품유통학회 | 2004 ,
30
고랭지 채소농가의 경영실태 분석 : -강원도 정선군 남면 무릉리 지역을 중심으로-
고랭지 채소농가의 경영실태 분석 : -강원도 정선군 남면 무릉리 지역을 중심으로-
김명기 ( Myeong Ki Kim ) ,, | 한국식품유통학회 | 2004 ,
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