References
- Korean J. Food Sci. Technol. v.21 no.1 Contents of Free Amino Acids and Total Amino Acid in Agaricus bisporus, Pleurotus ostreatus and Leninus Edodes Hong, J. S.;Kim, Y. H.;Kim, M. K.;Kim, Y. S.;Sohn, H. S.
- Food Industry v.53 Nutrition value and medicine efficasy od mushroom (in Korean) Hong, J. S.
- Korean J. Food Sci. Technol. v.19 Effect of chemical fumigant and γ-Rays on the physiochemical properties of dried oak mushrooms (in Korean) Kwon, J. H.;Byun, M. W.;Cho, H. O.;Kim, Y. J;Kim, J. G.
- The lstest mushroom cultivation technology and management Jo, S. S.
- Foresty statistics curriculum Forest Office
- Korean J. Food Sci. Technol. v.31 no.1 Absorption Characteristics of Dried Shiitake Mushroom Powder UsingDifferet Drying Methods Ko, J. W.;Lee, W. Y.;Lee, J. H.;Ha, Y. S.;Choi, Y. H.
- Korean J. Food Sci. Technol. v.20 Valatile flavor compounds of Korean Shiitile mushroom (Lenitus edodes)(in Korean) Hona, J. S.;Lee, K. R.;Kim, Y. H.Kim,. D. H.;Kim, M. K.;Kim, Y. S.;Yeo, K. Y.
- Mush Sci. v.9 Antiumor polysaccharides, lentinan and pachymaran as immunopotentiators Hamuro, J.;Maeda, Y.;Fukuoka, F.Chihara, G.
- Korean J. Food Sci. Technol. v.30 Anticancer activity of Lentinus edoles and Pleurotus ostreatus (in Korean) Park, M. H.;Oh, K. Y.;Lee, B. W.
- Korean J. Food Sci. Technol. v.30 no.6 Quality of Noodle Prepared with Wheat Flour and Mushroom Powder Kim, Y. S.
- J. Korean Soc. Food Sci. Nutr. v.29 no.2 The Effects of Hot Water Soluble Poiysaccharides from Lentinus edodes on Lipid Metabolism in the Rats For Buttrer Yellow Choi, M. Y.;Lim, S. S.;Chung, T. Y.
- 한국음식(역사와 조리) 윤서석
- 한국 전통 식품의 과학적 고찰 김상순
- 제1회 인제 식품과학 포럼논문 전통식품 - 그 유구한 역사와 찬란한 미래, 전통식품의 새로운 인식과 바람직한 발전 장지현
- Korean J. Dietary Culture v.12 A Study on the Children's Consumption Pttern and Preference of Korean Rice Cake Lee, J. S.
- Korean J. Dietary Culture v.13 Study on High School Students' Consumption Pattern and Preference of Korean Rice Cake Lee, J. S.
- 관능검사방법 및 응용 김광옥;김상숙;성내경;이영춘
- 통계자료분석을 위한 한글 SPSS 박성현;조신섭;김성수
- Korean J. Soc. Food Sci. v.15 Qulity Characteristic of Seolgiddeok added with Green tea Powder Hong, H. J.;Choi, J. H.;Yang, J. A.;Kim, G. Y.;Rhee, S. J.
- 중앙대학교 대학원 석사학위 논문 녹차가루의 첨가비율을 달리한 설기떡의 저장 및 재가열 방법에 따른 품질 특성 김미나
- Korean J. Soc. Food Cookery Sci. v.17 The sensory and textural Characteristics of Chicksulgi Gu, S. Y.;Lee, H. G.
- Korean J. Soc. Food Sci. v.13 no.4 Sensory and Physical Characteristics of Bam-dduk Prepared with Different Ratio of the Ingredients Kim, J. Y.;Cha, G. H.;Lee, H. G.
- Korean J. Soc. Food Sci. v.15 no.6 Sensory and Quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin Yun, S. J.
- Korean J. Soc. Food Sci. v.15 no.3 Quality Characteristics of Seolgiddeok added with Green Tea Powder Hong, H. J.;Choi, J. H.;Yang, J. A.;Kim, G. Y.;Rhee, S. J.
- J. East Asian Soc. Dietary Life v.9 no.4 A study on the Quality Characteristics of Sulgiduk added with Persimmon Leaves Powder Kim, G. Y.;Kang, W. W.;Choi, S. W.