Food Engineering Progress
Korean Society for Food Engineering
Article

식품 나노에멀젼 제조기술 및 식품분야에서의 응용

김종태1,*, 김철진1, 조용진1, 고성호1, 최애진1
Chong-Tai Kim1,*, Chul-Jin Kim1, Yong-Jin Cho1, Sungho Ko1, Ae-Jin Choi1
1한국식품연구원 식품나노바이오연구단
1Food Nano-biotechnology, Research Center, Korea Food Research Institute. Songnam 463-746, Korea
*Corresponding author: Chong-Tai Kim, Food Nano-biotechnology Research Center, Korea Food Research Institute, Songnam 463-746, Korea. Phone: +82-31-780-9138, Fax: +82-31-780-9257, E-mail: ctkim@kfri.re.kr

ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2007