• Effect of Silicone Oil on Properties of Cooking Oils for Pork Cutlet Frying

• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 556 ~ 560

• Design and Evaluation of a Microcomputer - based Vacuum Drying System for Shiitake Mushrooms

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 550 ~ 555

• Changes in the Mercury Content of Some Foods during the Washing and Cooking Processes

• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 543 ~ 549

• Antioxidative Characteristics of Soybean Sauce in Lipid Oxidation Process

• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 537 ~ 542

• Triglyceride Composition of Kidney Bean(Phaseolus vulgaris L .)

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 533 ~ 536

• Lipid Composition of Kidney Bean(Phaseolus vulgaris L .)

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 528 ~ 532

• Microbiological Studies and Biochemical Changes in Fermenting Soybean Curd Residue during Fermentati...

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 520 ~ 527

• Kinetics of Thermal Softening of Chinese Cabbage Tissue

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 515 ~ 519

• Purification and Properties of the Peroxidase in Castanea Semen

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 506 ~ 514

• Functional Properties of Lupinseed Protein Concentrate

• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 499 ~ 505

• Solids Loss with Water Uptake during Soaking of Soybeans

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 492 ~ 498

• The Heat Pump Application to the Food Concentration

• ½Åµ¿È­/Shin, Dong Hwa

• ±èº´»ï/°­Åë»ï/¹Ú³ëÇö/Kim, Byeong Sam/Kang, Tong Sam/Park, Noh Hyun

• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 486 ~ 491

• Effect of Cooking Methods on the Qualities of Quick Cooking Rice

• ±è¿µ¸í/Kim, Yung Myung

• ½Åµ¿È­/ÀÌÇöÀ¯/±èÁ¤»ó/Shin, Dong Hwa/Lee, Hyun Yu/Kim, Jeong Sang

• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 480 ~ 485

• A Survey on the Sodium Chloride Content of Common Restaurant Meals in Seoul Area

• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 475 ~ 479

• Formation of Active Oxygens by Linoleic Acid Peroxidation

• ¹Ú¿µÈ£/Park, Yeung Ho

• ÃÖ¼ö¾È/°­ÁøÈÆ/±è¼±ºÀ/¿°µ¿¹Î/Choi, Su An/Kang, Jin Hoon/Kim, Seon Bong/Yeum, Dong Min

• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 471 ~ 474

• Simulation of Quality Changes and Prediction of Shelf - life in Dried Laver Packaged with Plastic Fi...

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.6 463 ~ 470

• Microbiological Investigation of Swollen Commercially Canned Grapes and Peaches

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.5 453 ~ 455

• Effect of Cook Temperatures on Firming Rate of Cooked Rice

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.5 451 ~ 452

• A New Evaluation of Browning Reactions of Korean Traditional Soy Sauce Mash During Fermentation

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.5 446 ~ 450

• Localization of Lipoxygenase in Germinating Soybeans

• Korean Journal of Food Science and Technology   1987  Volume.19  No.5 441 ~ 445