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당 저감화 녹차 쿠키의 이화학적 감각적 품질특성.

• Authors : 최예진; 김혜영B

Subjects: GREEN tea; DIETARY fiber; SWEETNESS (Taste)

• Source: Journal of the Korean Society of Food Culture; Apr2021, Vol. 36 Issue 2, p218-225, 8p

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동결건조 낫토를 첨가한 드레싱의 품질특성.

• Authors : 김경희; 김예린; 김수아

Subjects: TASTE; BIOLOGICAL dressings; DRESSES

• Source: Journal of the Korean Society of Food Culture; Aug2020, Vol. 35 Issue 4, p387-391, 5p

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모시잎 분말 첨가에 따른 만두피의 품질 특성.

• Authors : 박인덕

• Source: Journal of the Korean Society of Food Culture; Jun2018, Vol. 32 Issue 3, p268-275, 8p

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아사이베리를 첨가한 샐러드드레싱의 품질특성 및 항산화활성.

• Authors : 최정인; 정해정

• Source: Journal of the Korean Society of Food Culture; Oct2017, Vol. 32 Issue 5, p446-452, 7p

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경북 지역 종가(宗宗)의 다식에 관한 연구.

• Authors : 박모라; 김보람; 김귀영

• Source: Journal of the Korean Society of Food Culture; 2016, Vol. 31 Issue 4, p325-338, 14p

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Programme summary of North Korea's Pyongyang TV 1100 gmt 5 October

• Source: BBC Selected Transcripts: Asia, October 5, 2001 NKOREA, 2pp

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Programme summary of North Korea's Pyongyang TV 1100 gmt 5 October

• Source: BBC Monitoring International Reports, October 5, 2001 Asia Pacific - Political, 2pp

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