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제조방법에 따른 제호탕의 항산화 및 항당뇨 활성 Go to Link

정세현; 김순임; 심기현; 진소연; 김명현

ArticleIssue Date2012CitationCulinary Science & Hospitality Research, v.18, no.5, pp 233 - 242Publisher(사)한국조리학회

건강관심도에 따른 외식업체 메뉴의 영양 표시 인지도 Go to Link

유진아; 정희선

ArticleIssue Date2011Citation한국식품영양학회지, v.24, no.3, pp 282 - 290Publisher한국식품영양학회

농식품 인증 및 전통식품 품질인증에 관한 인식조사 Go to Link

허정인; 진소연

ArticleIssue Date2011Citation한국식생활문화학회지, v.26, no.3, pp 220 - 229Publisher한국식생활문화학회

솔잎 분말을 첨가한 매작과의 품질특성 및 항산화 활성 Go to Link

진소연

ArticleIssue Date2013Citation한국식품영양학회지, v.26, no.4, pp 646 - 654Publisher한국식품영양학회

결혼이민자 주부의 이유식에 대한 지식 및 인지도 조사 Go to Link

민경애; 강정민; 정희선

ArticleIssue Date2011Citation한국식생활문화학회지, v.26, no.1, pp 17 - 29Publisher한국식생활문화학회

오현정; 윤지영; 정희선

ArticleIssue Date2014Citation한국식품영양학회지, v.27, no.6, pp 1182 - 1192Publisher한국식품영양학회

길문경; 정희선; 윤지영

ArticleIssue Date2014Citation한국식품영양학회지, v.27, no.6, pp 1096 - 1106Publisher한국식품영양학회

Quality Characteristics during Storage of Yackwa added with Ethanol Extract from Ulmus davidiana Go to Link

심기현

ArticleIssue Date2015Citation한국식품영양학회지, v.28, no.3, pp 446 - 457Publisher한국식품영양학회

도가니 연골 첨가에 따른 어글탕의 품질특성 Go to Link

Moon M.-J.; Jin S.-Y.; Kim M.-H.

ArticleIssue Date2014CitationJournal of the Korean Society of Food Science and Nutrition, v.43, no.3, pp 431 - 438PublisherKorean Society of Food Science and Nutrition

참죽 분말을 첨가한 매작과의 품질 특성 및 항산화 활성 Go to Link open access

Jin S.-Y.

ArticleIssue Date2013CitationJournal of the Korean Society of Food Science and Nutrition, v.42, no.11, pp 1792 - 1798Publisher한국식품영양과학회

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Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127

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