모형식품의 열확산도에 관한 연구

장규섭 ,  김동만 ,  김재욱

한국식품과학회지

1986 .02

Evaluation and Prediction of Moisture Sorption Characteristics of Pie-Style Composite Foods

Suk Shin Kim ,  Kyong Su Kim ,  Kyu Seob Chang

Food Science and Biotechnology

1995 .12

Foods and New Era

Dae Young Kwon

한국식품영양과학회 학술대회발표집

2015 .08

Stability of Frying Oils Used for Frying Snacks and Fast Foods

Han ,  M.J

한국식품위생안전성학회지

1992 .01

Stability of Frying Oils Used for Frying Snacks and Fast Foods

Han ,  M. J.

한국식품위생안전성학회 학술발표대회

1992 .01

Extrusion collet을 이용한 농수산복합 snack의 제조 및 저장 중 품질특성

이상호 ,  권령원 ,  정희범 외 4명

수산해양교육연구

2020 .06

Mathematical Approach for Measuring the Thermal Diffusivity of Solid Food

Bong-Ho Han ,  Sang-Bong Kim

Food Science and Biotechnology

1995 .03

Elderly-Friendly Foods

Kao ,  u Kohyama

한국식품영양과학회 학술대회발표집

2019 .10

Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties

Pa ,  k ,  Bumjin 외 7명

한국축산식품학회지

2018 .01

Analysis and Monitoring of Polydimethylsiloxane and Silicon Dioxide in Processed Foods and Health Functional Foods

Mi-Hyun Ka

한국식품영양과학회 학술대회발표집

2017 .10

[P7-08] Nutrient Intake Level by the Score of Dietary Action Guide-Choosing Healthy and Nutritious Foods for Snack- among Elementary School Children in Gwangju area

Kim Bok Hee

한국식품영양과학회 학술대회발표집

2010 .10

Analysis of Flavors in Foods

김영석

식품과학과 산업

2001 .09

Studies on Use of Seaweeds in Snack Bar

Tao Tong ,  Jinglei Li ,  Du-Ock Ko 외 1명

한국식품영양과학회 학술대회발표집

2012 .10

Sensory Characteristics of Rice Snacks by Descriptive Analysis

Heami Sung ,  Boyeon Shin

한국식품영양과학회 학술대회발표집

2018 .10

A Study on the Activities of α-Amylase and Protease in Enzyme Foods and Enzyme-Shaped Foods

Myeong-Gil Kim ,  Moon-Seog Oh ,  Suk-Ho Kang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Problems of Lipid Oxidation in Foods

Setsu ,  o Matsushita

한국식품영양과학회지

1987 .08

Creation of Multi - functional Foods

Koji Yamada

한국식품영양과학회 산업심포지움발표집

2004 .04