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6 Results:SS:FOOD PP:KOREAN SOCITY OF FOOD SCIENCE 0.156 sec.
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1
Knowledge, Attitudes, and Intentions of Students Majoring in Food and Nutrition on Working with the Elderly
Knowledge, Attitudes, and Intentions of Students Majoring in Food and Nutrition on Working with the Elderly
Myeonghwa Cha, Jyung Rewng Park, | Korean Socity of Food Science&Nutrition | 2004 ,
2
Antimicrobial Effect of Portulaca oleracea Extracts on Food-Borne Pathogens
Antimicrobial Effect of Portulaca oleracea Extracts on Food-Borne Pathogens
Ji-Hyun Bae, | Korean Socity of Food Science&Nutrition | 2004 ,
3
Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Jae-Jin Shim, Sam-Pin Lee, | Korean Socity of Food Science&Nutrition | 2003 ,
4
Predicting the Impact of Food Processing on the Physical Properties of Food
Predicting the Impact of Food Processing on the Physical Properties of Food
Li Zuo, Jun Ho Lee, | Korean Socity of Food Science&Nutrition | 2003 ,
5
Determination of Vitamin B12 (Cyanocobalamin) in Fortified Foods by HPLC
Determination of Vitamin B12 (Cyanocobalamin) in Fortified Foods by HPLC
Youn Ju Choi, Jae Hee Jang, Hye Kyung Park, Yong, | Korean Socity of Food Science&Nutrition | 2003 ,
6
Evaluation of the Korean National Food Composition Tables
Evaluation of the Korean National Food Composition Tables
Hong-Ju Park, Hye-Kyung Chun, Sung-Hyeon Lee, | Korean Socity of Food Science&Nutrition | 2004 ,
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