• Enzymatic Isolation of Husk from Barley Kernel

• ±ÇÅ¿Ï/Kwon, Tai Wan

• ÃÖÈ«½Ä/Á¶Àç¼±/¾Èº´À±/¾È°æÇý/Cheigh, Hong Sik/Jo, Jae Sun/Ahn, Byung Yoon/ahn, Kyung Hay

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 254 ~ 256

• A Simple and Modified Photometric Method for Measuring Lipase Activity

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 251 ~ 253

• Purification and Characterization of Chinese Cabbage Pectinesterase

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 235 ~ 241

• Studies on the enzymatic Partial Hydrolysis of Soybean Protein Isolates

• , 

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 228 ~ 234

• Browning Pattern and Pigment of Glucose/Glycine Model Systems

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 218 ~ 222

• Enzymatic Modification of Soy Proteins

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 211 ~ 217

• Heat Penetration of Canned Oyster Mushroom

• ½Åµ¿È­/Shin, Dong Hwa

• ¹Îº´¿ë/À̵¿¼±/¹Ú³ëÇö/Min, Byong Yong/Lee, Dong Sun/Park, Noh Hyeon

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 206 ~ 210

• Comparison of Some Physicochemical Properties of Ginger Root and Cross - linked Corn Starches

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 201 ~ 205

• Lipid Components of Rice Bran of Tongil and Japonica Type Varieties

• , 

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 192 ~ 200

• Structure and Textural Property of Mook

• , 

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 185 ~ 191

• Triglyceride Composition of Pine Nut Oil

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 179 ~ 181

• Effects of the Addition of Starch , Salt and Soda Ash on the Mechanical Property of Naengmyon

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 175 ~ 178

• Changes of Organic Acids and Volatile Flavor Compounds in Kimchis Fermented with Different Ingredien...

• , 

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 169 ~ 174

• Composition of Fatty Acids and Alcohols in Liquid Koji Kochujang

• , 

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 165 ~ 168

• Effects of Hydrocolloids on Quality of Packsulki

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 159 ~ 164

• Melting Characteristics of Cheese

• J R Rosenau

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 153 ~ 158

• Relation of Physicochemical Properties and Cookie Baking Potentialities of Korean Wheat Flours

• , 

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 149 ~ 152

• Manufacture of Yogurt from Soy Protein Concentrate

• , 

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 143 ~ 148

• Processing Conditions and Quality Stability of Sardine Steak during Frozen Storage

• ÀÌÀÀÈ£/Lee, Eung Ho

• ¿À±¤¼ö/Á¶¼ø¿µ/Â÷¿ëÁØ/Oh, Kwang Soo/Cho, Soon Yeong/Cha, Yong Jun

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 133 ~ 138

• Processing Conditions and Quality Stability of Filefish Steak during Frozen Storage

• ÀÌÀÀÈ£/Lee, Eung Ho

• ÀüÁß±Õ/ÇÏÀçÈ£/¹ÚÇâ¼÷/Á¤¼ö¿­/Jeon, Joong Kyun/Ha, Jae Ho/Park, Hyang Suk/Jung, Soo Yeol

• Korean Journal of Food Science and Technology   1984  Volume.16  No.2 127 ~ 132