S. Kim

发表

Korean Restaurant Satisfaction according to the Food-related Lifestyle -Focused on Japanese and Chinese

Min-Sun Jeon, W. Hong, Jin-hee Kim, 2013 .

Development of a Beverage Using the Extracts from Bombyx mori L., Morus alba L., Dioscoreae rhizome and Inonotus obliquus

S. Kim, S. Kim, Eun Joo Kim, 2012 .

Development of a Beverage Using the Extracts from Bombyx mori L., Morus alba L., Dioscoreae rhizome and Inonotus obliquus

S. Kim, S. Kim, eun-joo kim, 2011 .

Development of Resources for Functional Food and Biological Activity of Lentinus edoes mycelium

S. Kim, E. J. Kim, 2011 .

The Antioxidant Ability and Nitrite Scavenging Ability of Plant Extracts

S. Kim, Young-Suk Cho, S. Sung, 2001 .

Bread Properties Utilizing Extracts of Pine Needle according to Preparation Method

Eun-Ju Kim, S. Kim, 1998 .

Development of Chicken Breast Noodles Adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten

S. Kim, E. J. Kim, 2009 .

Effect of Free Iron, Heme Pigments, and Iron Storage Proteins on the Oxidation of Lipids in Oil Emulsion

S. Kim, D. Ahn, S. Sung, 1996 .

Effects of Dietary a-Linolenic Acid on the Fatty Acid Composition and Storage Stability of Processed Meat Products from a Spent Hen

S. Kim, D. Ahn, 1997 .

A Study on the recognition and marketability of the Bibimbap -Focusing on Japanese and Chinese staying in Korea

Min-Sun Jeon, W. Hong, Jin-hee Kim, 2014 .