• Radurization and Radicidation of Spices

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 311 ~ 318

• Effects of Temperature and Sugar Addition on The Flavor of Ginseng Tea

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 304 ~ 310

• Detection of Aflatoxins in Soybean Food by HPLC

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 295 ~ 303

• Lipid Components of Sea Squirt , Halocynthia roretzi , and Mideuduck , Styela clava

• , , , , 

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 289 ~ 294

• Characteristics of Bitter Peptides from a Cheese and a Soybean Paste

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 276 ~ 282

• Effect of Extraction Temperature and Time on Saponin Composition of Red Ginseng Extract

• , 

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 265 ~ 270

• Saccharification and Ethanol Fermentation from Uncooked Starch using Aspergillus niger Koji

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 258 ~ 264

• Effects of Phosphate Complex on the Functional Properties of Fish Meat Paste

• ±èÀÏȯ/Kim, Il Hwan

• ±èµ¿¼ö/±è¿µ¸í/À̺´ÁØ/Kim, Dong Soo/Kim, Young Myung/Lee, Byung Joon

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 253 ~ 257

• Liquid Composition and Protein Pattern of Prunus Tomentosa Thunberg Seed

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 248 ~ 252

• Effect of Polyphosphate on Firming Rate of Cooked Rice

• , 

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 245 ~ 247

• Properties of Crude ¥â - amylase from Korean ginseng , Panax ginseng C . A . Meyer .

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 240 ~ 244

• Changes of ¥á - Amylase Activity of Barley during Germination by the Red Light Irradiation

• , 

• Korean Journal of Food Science and Technology   1985  Volume.17  No.4 237 ~ 239