• Relationships among the Roasting Conditions , Colors and Extractable Solid Content of Roasted Barley

• Korean Journal of Food Science and Technology   1981  Volume.13  No.4 334 ~ 339

• Energy Consumption in Mushroom Canning Factory

• ½Åµ¿È­/Shin, Dong Hwa

• À̵¿¼±/¹Ú³ëÇö/½ÅÈÞ³â/Lee, Dong Sun/Park, Know Hyun/Shin, Hyu Nyun

• Korean Journal of Food Science and Technology   1981  Volume.13  No.4 328 ~ 333

• Effect of Traditional and Improved Kochujang Koji on the Quality Improvement of Traditional Kochujan...

• Á¶ÇÑ¿Á/Cho, Han Ok

• ±èÁ¾±º/¹Ú½Â¾Ö/Kim, Jong Goon/Park, Sung Ahe

• Korean Journal of Food Science and Technology   1981  Volume.13  No.4 319 ~ 327

• Effect of Storage Temperature and Humidity on Water Vapor Permeability

• ÃÖÁøÈ£/Choi, Jin Ho

• ¼ºÇö¼ø/È«¼ø±Ù/¹Ú±æµ¿/Sung, Hyun Soon/Hong, Soon Keun/Park, Kil Dong

• Korean Journal of Food Science and Technology   1981  Volume.13  No.4 314 ~ 318

• The Contents of Heavy Metal in Fruits and Vegetables Collected from Jinju District

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.4 299 ~ 306

• Effects of Water Activity on Crispness and Brittleness , and Determination of Shelf - life of Barley...

• ¼­±âºÀ/Suh, Kee Bong

• ¸ñö±Õ/ÀÌÇöÀ¯/³²¿µÁß/Mok, Chul Kyoon/Lee, Hyun Yu/Nam, Yung Joong

• Korean Journal of Food Science and Technology   1981  Volume.13  No.4 289 ~ 298

• Antioxidant Activity of Ethanol - Extracts of Defatted Soybean , Sesame , and Perilla Flours in a So...

• Korean Journal of Food Science and Technology   1981  Volume.13  No.4 283 ~ 288

• Effects of Processing Methods on the Quality of Ginseng Leaf Tea

• ±è»ó´Þ/Kim, Sang Dal

• ¿ÀÈÆÀÏ/µµÀçÈ£/À̼ÛÀç/Oh, Hoon Il/Do, Jae Ho/Lee, Song Jae

• Korean Journal of Food Science and Technology   1981  Volume.13  No.4 267 ~ 272

• Fruit - body Formation of Flammulina velutipes on the Synthetic Medium

• Korean Journal of Food Science and Technology   1981  Volume.13  No.4 255 ~ 260

• Studies on the Growing Characteristics of Soybean Sprout

• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 247 ~ 252

• Fruit - Body Formation of Flammulina velutipes on the Synthetic Medium

• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 233 ~ 240

• Storage Trial of Preliminary Processed Peach

• ½Åµ¿È­/Shin, Dong Hwa

• ±¸¿µÁ¶/À̵¿¼±/·ÎÀ̼ÒÇÁ/Koo, Young Jo/Lee, Dong Sun/Thorpe, Roy H

• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 219 ~ 226

• Effect of Spore - forming Eumycetes on the Chemical Change of Korean Ginseng Components

• ³²Ã¢¿ì/Nam, Chang Woo

• ÇÑ°­¿Ï/Á¶Àç¼±/¿À¼º±â/Han, Kang Wan/Jo, Jae Sun/Oh, Sung Ki

• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 209 ~ 218

• The Effect of Drying Temperature and Time on Ginseng Tea Quality

• ÃÖÁøÈ£/Choi, Jin Ho

• ¹ÚÅñÔ/±è¿ÁÂù/¹Ú±æµ¿/Park, Taek Kyu/Kim, Ok Chan/Park, Kil Dong

• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 202 ~ 208

• Organochlorine Insecticide Residues in Meats Consumed in Korea

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 194 ~ 201

• Kinetic Studies on the Thermal Degradation of Pantothenic Acid

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 188 ~ 193

• Changes in the Chemical Composition and Flavor of Yeast Extracts during the Autolysis of Baker ¢¥ s ...

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 181 ~ 187

• Chemical and Functional Characteristics of Mechanically Deboned Chicken Meat and its Utilization in ...

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 176 ~ 180

• Chemical and Functional Characteristics of Mechanically Deboned Chicken Meat and its Utilization in ...

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.3 171 ~ 175

• Process Conditions for Maximum Yield of Crude Soy Lecithins and Its Quality Improvement by Solvent E...

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• Korean Journal of Food Science and Technology   1981  Volume.13  No.2 160 ~ 164