• Effects of Phosphate Complex Treatment on the Quality of Dried Garlic Flakes

• ½Åµ¿È­/Shin, Dong Hwa

• ±èÇö±¸/Á¶±æ¼®/±èÀÏÈ­/Kim, Hyun Ku/Jo, Kil Suk/Kim, Il Hwan

• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 75 ~ 80

• Analyses of Phospholipids in Soybean Oils by HPLC

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 66 ~ 68

• Effect of Reduction in Sialic acid on Solubility of Non Fat Dry Milk Protein Isolates

• , 

• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 61 ~ 65

• Antimicrobial Effects of Butylated Hydroxyanisole(BHA) and Butylated Hydroxytoluene(BHT)

• , 

• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 54 ~ 60

• Effect of Cytochrome c on Pork Fat Oxidation Measured by TBA Test

• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 50 ~ 53

• Interaction of Lactobacillus helveticus YM - 1 and Streptococcus lactis ML3 on the Sugar Fermentatio...

• Jang Yeon-Soo

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 42 ~ 49

• Heat Resistance Studies of Selected Yeasts Isolated from Swollen Commercially Canned Peaches .

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 38 ~ 41

• Physicochemical Characteristics of Yellowtail Myosin and Whelk Paramyosin

• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 29 ~ 37

• Roles of Phospholipids in Flavor Stability of Soybean Oil

• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 23 ~ 28

• Physicochemical Properties of Starch from Cow Pea

• , 

• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 18 ~ 22

• Physicochemical Properties and Gelatinization Kinetics of Covered Barley Starch

• ±è³²¼ö/Kim, Nam Soo

• ³²¿µÁß/¹Îº´¿ë/Nam, Young Jung/Min, Byong Yong

• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 12 ~ 17

• Changes in Available Lysine and Lipid Peroxydation During Drying and Storage of Boiled Shrimp

• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 5 ~ 11

• Seasonal Variation in Gel Forming Ability of Wild Common Carp and Conger Eel

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.1 1 ~ 4