• Volatile Flavor Components of Artemisia selengensis and Cryptotaenia japonica

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 279 ~ 284

• Effect of Chemical Fumigant and ¥ã - Rays on the Physicochemical Properties of Dried Oak Mushrooms

• ±è¿µÀç/Kim, Young Jae

• Á¶ÇÑ¿Á/±èÁ¾±º/±ÇÁßÈ£/º¯¸í¿ì/Cho, Han Ok/Kim, Jong Goon/Kwon, Joong Ho/Byun, Myung Woo

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 273 ~ 278

• Lactic Acid Fermentation of Soymilk by Mixed Cultures of Lactobacillus bulgaricus and Kluyveromyces ...

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 263 ~ 272

• Effect of the Addition of Non - meat Proteins on the Quality of the Restructured Pork Product

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 257 ~ 262

• Study on the Resazurin test as a Rapid Method for the Estimation of Maturity of Kimchi

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 250 ~ 256

• Physicochemical Properties of Domestic Millet Starches

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 245 ~ 249

• Effect of Phosphate on Rheological Properties of Rice Starch Suspension .

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 239 ~ 244

• Kinetic Study for Hygroscopic Behavior of Freeze Dried Soy Paste Powder

• ÀÌö¿ø/Lee, Chul Won

• À¯ÁÖÇö/À̽ſµ/ȲÀÀ¼ö/Yu, Ju Hyun/Lee, Shin Young/Hwang, Eung Soo

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 231 ~ 238

• Foam Separation of Bovine Serum Protein Fractions

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 225 ~ 230

• Factors Affecting Foam Separation of Proteins

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 220 ~ 224

• Desmutagenicity of Enzymatically Browned Substances Obtained from the Reaction of Prunus salicina(Re...

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• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 212 ~ 219

• Changes in the Quality Characteristics of Dried Laver(Porphyra yezoensis Ueda) during Storage

• ±èµ¿¼ö/Kim, Dong Soo

• ±è¿µµ¿/½Åµ¿È­/±è¿µ¸í/Kim, Young Dong/Shin, Dong Hwa/Kim, Young Myoung

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 206 ~ 211

• Data Acquisition and Control of Food Dehydration Process with Microcomputer System

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 200 ~ 205

• Effect of Packaging Method on the Storage Stability of Boiled - Dried Anchovy

• ±èÇö±¸/Kim, Hyun Ku

• Á¶±æ¼®/°­Åë»ï/±è¿µ¸í/Jo, Kil Suk/Kang, Tong Sam/Kim, Young Myoung

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 195 ~ 199

• Effect of Temperature and Relative Humidity on the Storage Stability of Boiled - Dried Anchovy

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 188 ~ 194

• Fatty Acid Composition and Content of Omega - 3 Polyunsaturated Fatty Acids of Major Fishes Caught i...

• Korean Journal of Food Science and Technology   1987  Volume.19  No.3 181 ~ 187