• Sensory Characteristics of Packsulkis(Korean traditional rice cakes) Containing Various Sweetening A...

• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 325 ~ 328

• Sensory Characteristics of Rice Cooked with Pressure Cookers and Electric Cookers

• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 319 ~ 324

• Antioxidative Effect of Soybean Sauce on the Lipid Oxidation of Cooked Meat

• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 313 ~ 318

• Evaluation and Prediction of Color Changes of Sugar - Glycine Mixtures by Maillard Reaction

• ¼ºÇö¼ø/Sung, Hyun Soon

• ±è¿ìÁ¤/Àü¿µÇý/Kim, Woo Jung/Chun, Young Hye

• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 306 ~ 312

• Fatty Acid Composition of Domestic and Foreign Margarine for Home Use

• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 301 ~ 305

• Effects of Ethylene Oxide Fumigation and Gamma Irradiation on the Quality of Ground Red and Black Pe...

• ±è¿µÀç/Kim, Young Jae

• ¾çÀç½Â/Á¶ÇÑ¿Á/±ÇÁßÈ£/º¯¸í¿ì/Yang, Jae Seung/Cho, Han Ok/Kwon, Joong Ho/Byun, Myung Woo

• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 294 ~ 300

• Purification and Characterization of Raw Starch - Digesting Enzyme from Rhizopus oryzae

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 288 ~ 293

• Comparison of Ethylene Oxide(E . O .) and Irradiation Treatment on the Sterilization of Spices

• ¾çÀç½Â/Yang, Jae Seung

• Á¶ÇÑ¿Á/ÀÌÀç¿ø/º¯¸í¿ì/±ÇÁØÈ£/Cho, Han Ok/Lee, Jae Won/Byun, Myung Woo/Kwon, Joong Ho

• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 283 ~ 287

• Rheological Properties of Naked Barley Starches

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 278 ~ 282

• Isolation and Purification of Ficin from Fig Latex

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 270 ~ 277

• Changes in the Cadmium and Lead Contents of Rice and Wheat Flour during their Cooking and Processing

• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 264 ~ 269

• The Effect of Ingredients on the Hardness of Ginseng Jelly by Response Surface Methodology

• ¼ºÇö¼ø/Sung, Hyun Soon

• ¼­±âºÀ/ÀÌÇü¿Á/Suh, Kee Bong/Lee, Hyung Ok

• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 259 ~ 263

• Postharvest Changes in Quality and Biochemical Components of Perilla Leaves

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 255 ~ 258

• Combination Effects of Potassium Sorbate and Sodium Benzoate with sodium Chloride on the Growth Inhi...

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• Korean Journal of Food Science and Technology   1986  Volume.18  No.4 249 ~ 254