• Analysis of n - Hexanal in Headspace Vapor over Cooked Brown Rice by Direct Vapor Injection Gas Chro...

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 406 ~ 408

• Composition of Fatty Acid and Organic Acid in Acanthopanax

• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 403 ~ 405

• Effects of Rice Weevil and mold on Quality of Stored Rice

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 399 ~ 402

• Fermentation Characteristics of Cheese Slurry prepared from Caseinates

• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 389 ~ 398

• Studies on the Functional Properties of Modified Soy Protein Isolate

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 383 ~ 388

• Effect of Germination on the Fractions of Nitrogeneous Component of rapeseed

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 377 ~ 382

• Changes in Amino Acids and Fatty Acids Composition during Germination of Rapeseed

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 371 ~ 376

• The Textural Properties of Imitation Cheese by Response Surface Analysis

• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 361 ~ 370

• Analyses of Flavor Qualities of Vegetable Oils by Gas Chromatography

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 355 ~ 360

• Studies on the Production of Vinegar from Barley

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 350 ~ 354

• Texture Profile Analysis of Acorn Flour Gels

• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 345 ~ 349

• Effects of the Ethanol Contents on the Preparation of Low Salt Doenzang

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• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 336 ~ 339

• Studies on storing Chest - nut(Castanea crenata var . dulcis Nakai) Sealing with Polyethylene Film

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• À̺´¿µ/À±ÀÎÈ­/ÇÑÆÇÁÖ/ÀÌÁ¤¸í/Lee, B Y/Yoon, I H/Han, P J/Lee, Ch M

• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 331 ~ 335

• Changes in Sugar Content of Potato Stored at Low Temperature During Reconditioning

• Korean Journal of Food Science and Technology   1985  Volume.17  No.5 326 ~ 330