최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.5, 2018년, pp.450 - 457
Oh, Chang-Hwan , Ha-Yull, Chung
초록이 없습니다.
Korean J Nutr Chang 39 6 585 2006 The amount of sodium in the processed foods, the use of sodium information on the nutrition label and the acceptance of sodium reduced ramen in the female college students
Imm, B.Y., Heo, Y.W.. Relationship between savory/sweet and contents of protein, sodium, sugar, and fat of Korean ready meal products. Food quality and preference, vol.29, no.2, 99-105.
Jeon, Seo-Young, Kim, Jin-Sook, Kim, Gi-Chang, Choi, Song-Yi, Kim, Sang-Bum, Kim, Kyung-Mi. Analysis of Electronic Nose and Electronic Tongue and Sensory Characteristics of Commercial Seasonings. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.33, no.5, 538-550.
Food Sci Ind Jung 49 2 2 2016 Policy trends of sodium reduction
Korean J Food Sci Technol Kim 33 1 28 2001 Studies on the principal taste components in soup base of commercial ramyons
Korea Consumer Agency Test Report Korea Consumer Agency 1 2014 Ramyeon quality test report
Master’s thesis Kwak 24 2012 Intake patterns of ramen and the awareness of sodium by(of) high school students
KoreanJ Community Nutr Lee 8 4 485 2003 Frequency of instant noodle (ramyeon) intake and food value recognition, and their relationship to blood lipid levels of male adolescents in rural area
Ministry of Food and Drug Safety 2018 Food code
Miyaki, Takashi, Retiveau‐Krogmann, Annlyse, Byrnes, Erin, Takehana, Shunji. Umami Increases Consumer Acceptability, and Perception of Sensory and Emotional Benefits without Compromising Health Benefit Perception. Journal of food science : an official publication of the Institute of Food Technologists, vol.81, no.2, S483-S493.
Food Process Ingred Oki 50 4 8 2015 How to evaluate tastiness objectively -The use of instrumental analysis and sensual evaluation
Bull Food Technol Park 7 1 10 1994 Current status of natural condiment from animal resource and application to processed foods
Master’s thesis Park 41 2014 Study on practices to reduce intake of fats and sodium through instant noodles
J Dairy Sci Smith 99 11 8687 2016 10.3168/jds.2016-10904 Evaluation of whey, milk, and delactosed permeates as salt substitutes
Korean J Community Nutr Son 7 3 381 2002 Salt intake and nutritional problems in Korean
J Food Hyg Saf Yang 24 4 385 2009 A survey on total sugar, sodium and artificial sweetener contents of light meals from the school zone in Gwangju
Korean J Culin Res Yu 19 1 204 2013 A comprehensive study on the intake patterns and expenditures on ramyun among adults in metropolitan areas of Korea
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.