• Penetration of Some Humectants into Shark Muscle

• ÀÌÀÀÈ£/Lee, Eung Ho

• ÀÌÁ¾¼ö/Â÷¿ëÁØ/±¸Àç±Ù/Lee, Jong Soo/Cha, Yong Jun/Koo, Jae Keun

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 475 ~ 481

• Changes of Protein During Growth of Soybean Sprout

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 472 ~ 474

• Saccharification of Uncooked Starch

• ÀÌ»ó¿­/Lee, S Y .

• ½Å¿ëö/À̼®Èñ/¹Ú¼º¼÷/±èÇü¼ö/º¯½Ã¸í/Shin, Y C ./Lee, S H ./Park, S S ./Kim, H S ./Byun, S M .

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 463 ~ 471

• Cooking Properties of Akibare and Milyang 23 Brown Rice

• ÀÌ»ó±Ô/Lee, Sang Kyu

• º¯À¯·®/±è¼º°ï/±è±¤Áß/ÃÖÇüÅÃ/Pyun, Yu Ryang/Kim, Sung Kon/Kim, Kwang Joong/Choi, Hyung Taeg

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 457 ~ 462

• Thixotropic Properties of Gelatinized Rice Starch Solutions

• , , 

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 451 ~ 456

• Effect of Temperature and Salt Concentration on kimchi Fermentation

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 443 ~ 450

• Color Changes and Sorption Characteristics of Whole Red Pepper with Relative Humidity and Temperatur...

• ¹Ú¹«Çö/Park, Mu Hyun

• ½Åµ¿È­/¹Îº´¿ë/±èÇö±¸/Shin, Dong Hwa/Min, Byong Yong/Kim, Hyun Ku

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 437 ~ 442

• Extrusion Process of Barley Flour for Snack Processing

• ¸ñö±Õ/Mok, Chulkyoon

• ¾Ë.ÀÌ.ÆÄÀÏ·¯/¾¾.ÀÌ.¸Æµµ³¯µå/³²¿µÁß/¹Îº´¿ë/Pyler, R E/McDonald, C E/Nam, Youngjung/Min, Byongyong

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 429 ~ 436

• Some Factors Affecting the Viscometric Characteristics of Soymilk

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 423 ~ 428

• Removal of Malathion Residues from Fruits and Vegetables by Washing Processes

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 418 ~ 422

• Changes of Polyphenols and Polyphenol Oxidase Active Bands during Apple Wine Fermentation

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 413 ~ 417

• Effect of Gamma Irradiation on the Physiological Characteristics of Garlic Bulbs During Storage

• Á¶ÇÑ¿Á/Cho, Han Ok

• ¼ÕÅÂÈ­/±ÇÁßÈ£/º¯¸í¿ì/À±Çü½Ä/Sohn, Tae Hwa/Kwon, Joong Ho/Byun, Myung Woo/Yoon, Hyung Sik

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 408 ~ 412

• Interaction of Phytic Acid with Minerals during Meju Preparation

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 403 ~ 407

• Hydrolysis of Various Substrates by Two Forms of the Purified Glucoamylase from Rhizopus oryzae

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 398 ~ 402

• Glycoalkaloid Content as influenced by Varieties , Parts and Weight of Potatoes

• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 383 ~ 387

• Fatty Acid Composition of Lipids obtained from Korean Soybean Varieties

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.4 375 ~ 382

• Study on the Purification of 5 ¢¥ - Ribonucleotide

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 368 ~ 374

• Protoplast Formation and Regeneration of Streptococcus lactis

• Oh Doo-Hwan

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 363 ~ 367

• Effect of Germination on Phytic Acid and Soluble Minerals in Soymilk

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 358 ~ 362

• Succinylation of Myofibrillar Protein of PSE(pale , soft , exudative) Porcine Muscle and it ¢¥ s Fun...

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 353 ~ 357