• 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

• Quality Evaluation of Sesame Oil by High Performance Liquid Chromatography

• ³²¿µÁß/Nam, Young Jung

• ¹Îº´¿ë/Ȳ°æ¼ö/Çã¿ì´ö/Min, Byong Yong/Hwang, Kyong Soo/Hawer, Wooderck S

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 348 ~ 352

• Storage Trial of Tentatively Thermal - processed Orange Sac

• ½Åµ¿È­/Shin, Dong Hwa

• ±¸¿µÁ¶/À̵¿¼±/À̽ÂÃá/ÀÌÇÐÅÂ/Koo, Young Jo/Lee, Dong Sun/Lee, Seung Choon/Lee, Hak Tai

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 341 ~ 347

• Optimum Conditions for Extracting Alginic Acid from Undaria Pinnatifida and Amino Acid Composition o...

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 336 ~ 340

• Peeling Operations of Root Vegetables : Potato , Sweet Potato and Carrot

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 329 ~ 335

• Purification of Glucoamylase Produced by Rhizopus oryzae

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 322 ~ 328

• Effect of Irradiation on the Sterilization of Black Pepper Powder

• Á¶ÇÑ¿Á/Cho, Han Ok

• ±ÇÁßÈ£/º¯¸í¿ì/À̹̰æ/Kwon, Joong Ho/Byun, Myung Woo/Lee, Me Kyung

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 319 ~ 321

• Rheological Properties of Gelatinized Chestnut Starch Solution

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 314 ~ 318

• Texture of Chewing Gum

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 303 ~ 308

• Kinetic Studies on Hydration of Akibare and Milyang 23 Brown Rice

• ÀÌ»ó±Ô/Lee, Sang Kyu

• º¯À¯·®/±è¼º°ï/±è±¤Áß/Á¶Àº°æ/Pyun, Yu Ryang/Kim, Sung Kon/Kim, Kwang Joong/Cho, Eun Kyung

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 297 ~ 302

• Lipid Composition and Palatability of Beef meats Consumed in Korea

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 291 ~ 296

• Growth Characteristics of Lactic Acid Bacteria in Whey - Soy Milk Mixtures

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 285 ~ 290

• Microstructure of Cheese Made from Skim Milk Powder

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 279 ~ 284

• Rheological Properties of Gelatinization of Rice Starch

• ÀÌ»ó±Ô/Lee, Sang Kyu

• º¯À¯·®/À̽ſµ/±è¼º°ï/Á¶Çü¿ë/Pyun, Yu Ryang/Lee, Shin Young/Kim, Sung Kon/Cho, Hyung Yong

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 273 ~ 278

• Covalent Coupling of ¥â - Fructofuranosidase on Microbial Cells

• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 267 ~ 272

• Effect of Solvents Washing on Chemical and Physical Properties of Dried Soymilk Residue

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 261 ~ 266

• Composition of Grape Seed Oil

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• Korean Journal of Food Science and Technology   1984  Volume.16  No.3 257 ~ 260