• Inhibiting Pattern of Dopachrome Formation as Influenced by Sodium Benzoate in Raw Potato Tubers

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 232 ~ 236

• Effect of Ethanol Concentration on Saponin Composition of Red Ginseng Extract

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 227 ~ 231

• Changes in Taste Compounds of Processed Surf Clam(Mactra veneriformis)

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 223 ~ 226

• Content of trans Fatty Acids in Korean Margarine

• Á¶¿µÀÚ/Cho, Young Ja

• °ü¾ßµµ±¤/Sugano, Michihiro

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 219 ~ 222

• Characteristics of Cheese Manufactured by Coprecipitation of Whey and Soy Milk

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 213 ~ 218

• Effect of Reverse Screw Elements on the Residence Time Distribution in Twin - Screw Extruder

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 208 ~ 212

• Relationship between Hydrophobicity and Pellicle Formation in a Film Strain of Hansenula beijerincki...

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 203 ~ 207

• Aptness for the Preparation of Liquid Yogurt by Lactobacilli isolated from Korean Liquid Yogurts

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 197 ~ 202

• Identification and Tolerance - Test to Digestive Fluids of Lactobacilli Isolated from Korean Liquid ...

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 192 ~ 196

• Physicochemical Changes of Gamma - Irradiated Chicken

• Á¶ÇÑ¿Á/Cho, Han Ok

• º¯¸í¿ì/±èÁ¾±º/À̹̰æ/±ÇÁ¾È£/Byun, Myung Woo/Kim, Jong Gun/Lee, Me Kyung/Kwon, Joong Ho

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 186 ~ 191

• Comparison of Thermal Stability of Alkali Refined and Esterified Rice Bran Oils

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 180 ~ 185

• Comparison of Physicochemical Characteristics of Alkali Refined and Esterified Rice Bran Oils

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 175 ~ 179

• Radurization of the Microorganisms Contaminated in Chicken

• Á¶ÇÑ¿Á/Cho, Han Ok

• º¯¸í¿ì/±èÁ¾±º/À̹̰æ/±ÇÁ¾È£/Byun, Myung Woo/Kim, Jong Gun/Lee, Me Kyung/Kwon, Joong Ho

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 170 ~ 174

• The Quality of Korean Dried Noodle made from Australian Wheats

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 163 ~ 169

• Composition , the Changes of Diastase Activity and Hydroxymethylfurfural Content During Storage of t...

• ÀÌ»ó±Ô/Lee, Sang Kyu

• ±èµ¿¿¬/±è°ü/ÇÑÀç°æ/Kim, Dong Youn/Kim, Kwan/Han, Jae Gyeong

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 155 ~ 162

• Trial Manufacture of Low - Salted Kochuzang(Red Pepper Soybean Paste) by the Addition of Alcohol

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 146 ~ 154

• Studies on Thermal Oxidation of Soybean Oil : Changes in Some Rheological Properties of a Soybean Oi...

• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 141 ~ 145

• Computer Simulation for Optimal Conditions of High Temperature Sterilization of Cooked Rice Packed i...

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 136 ~ 140

• Rheological Studies on Barley Starch - Water Systems

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.3 131 ~ 134