• Seasonal Variation in Lipids and Fatty Acid Composition of Sardine , Sardinops melanosticta

• ÀÌÀÀÈ£/Lee, Eung Ho

• ±èÁø¼ö/¿À±¤¼ö/¾Èâ¹ü/Á¤¿µÈÆ/Áö½Â±æ/Kim, Jin Soo/Oh, Kwang Soo/Ahn, Chang Bum/Chung, Young Hoon/Jee, Sung Kil

• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 245 ~ 248

• Some Physical Properties of Koran Red Ginseng Extract as Affected by Extracting Conditions

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 241 ~ 244

• Characterization of Water Sorption for Defatted Soybean Hydrolysates

• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 234 ~ 240

• Thermostability of Myofibrillar Proteins from Red Muscle and White Muscle

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 226 ~ 233

• The Possibility of By - Products Utilization in a least - Cost Sausage Formulation using Linear Prog...

• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 221 ~ 225

• Mechanical Properties of Barley Starch Gels

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 215 ~ 220

• Culture Conditions and Cell Composition of Hydrogen Bacteria Alcaligenes eutrophus ATCC 17697

• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 210 ~ 214

• Functional Properties of Silkworm Larvae Protein Concentrate

• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 204 ~ 209

• Enzymatic Milling Process for Barley Fluor Preparation

• ±ÇÅ¿Ï/Kwon, Tai Wan

• ÃÖÈ«½Ä/ÃÖ¿ø»ó/¾Èº´À±/Cheigh, Hong Sik/Choi, Weon Sang/Ahn, Byung Yoon

• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 197 ~ 203

• Cold Gelatinization of Naked Barley Starches

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 192 ~ 196

• Vitamin Retention in Rice Bran during Extrusion Cooking

• , 

• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 187 ~ 191

• Comparison of Myosin ATPase Activities from Red Muscle and White Muscle

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 181 ~ 186

• Comparison of Biochemical Characteristics of Myofibrillar Proteins from Red Muscle and White Muscle

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.3 173 ~ 180