Volume.33 No.6 December 2020
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.599-613
DOI:https://doi.org/10.9799/ksfan.2020.33.6.599
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.614-623
DOI:https://doi.org/10.9799/ksfan.2020.33.6.614
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Quality Properties of Makgeolli Brewed with Korean Sweet Potato Cultivars (Ipomoea batatas (L.) Lam)
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.624-630
DOI:https://doi.org/10.9799/ksfan.2020.33.6.624
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.631-638
DOI:https://doi.org/10.9799/ksfan.2020.33.6.631
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Organoleptic Characteristics of Frankfurter Sausage Made with Venison
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.639-644
DOI:https://doi.org/10.9799/ksfan.2020.33.6.639
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.645-654
DOI:https://doi.org/10.9799/ksfan.2020.33.6.645
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.655-665
DOI:https://doi.org/10.9799/ksfan.2020.33.6.655
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Qualities Analysis of Domestic Soybean Cultivars
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.666-671
DOI:https://doi.org/10.9799/ksfan.2020.33.6.666
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.672-680
DOI:https://doi.org/10.9799/ksfan.2020.33.6.672
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.681-691
DOI:https://doi.org/10.9799/ksfan.2020.33.6.681
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.692-701
DOI:https://doi.org/10.9799/ksfan.2020.33.6.692
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Evaluation of Microbiological Safety of Knives and Cutting Boards in Child Care Centers
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.702-709
DOI:https://doi.org/10.9799/ksfan.2020.33.6.702
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Quality Characteristics of Firm Tofu Made from Various Soybeans
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.710-720
DOI:https://doi.org/10.9799/ksfan.2020.33.6.710
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Fruit Consumption by Fruit Type and Its Relation to Metabolic Factors in Korean Adults
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.721-731
DOI:https://doi.org/10.9799/ksfan.2020.33.6.721
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Effect of Theobroma cacao L. Extracts on Mouse Spleen Immune Cells Activation
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.732-736
DOI:https://doi.org/10.9799/ksfan.2020.33.6.732
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.737-746
DOI:https://doi.org/10.9799/ksfan.2020.33.6.737
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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.747-754
DOI:https://doi.org/10.9799/ksfan.2020.33.6.747
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