• Baking Quality of Flours and Effect of Oxidants

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 890 ~ 894

• Changes in the Properties of Protein during the Fermentation of Salted Shrimp

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 883 ~ 889

• Comparison of Lipid Components in Wild and Cultured Bastard

• ÀÌÀÀÈ£/Lee, Eung Ho

• ¿À±¤¼ö/±èÁ¤±Õ/³ë¶ôÇö/Oh, Kwang Soo/Kim, Jeong Gyun/Ro, Rack Hyun

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 878 ~ 882

• Comparison of Nitrogenous Extractives , Amino Acids in Wild and Cultured Bastard

• ÀÌÀÀÈ£/Lee, Eung Ho

• ¿À±¤¼ö/¼º´ëȯ/ÀÌÇüÁÖ/Oh, Kwang Soo/Sung, Dae Whan/Lee, Hyeung Joo

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 873 ~ 877

• Studies on the Oxidative Stability of Pinenut Oil

• , , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 868 ~ 872

• Study on the Thermostability of Contractile Myofibrillar Proteins from Fish Species

• , , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 862 ~ 867

• Simultaneous Purification of Enterotoxin A and C by Fast Protein Liquid Chromatography

• , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 856 ~ 861

• Effects of Defatting and Reincorporation with Fatty Acid on the Rheological Characteristics of Rice ...

• Oh Doo-Hwan, 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 850 ~ 855

• Development of Microprocessor - based Automatic Storage Controller and Temperature Auto - measuremen...

• , , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 845 ~ 849

• Preparation and Utilization of High - Protein Rice Flour

• , , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 840 ~ 844

• Effects of Defatting and Reincorporation with Fatty Acid on the Physicochemical Characteristics of R...

• , , Oh Doo-Hwan

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 834 ~ 839

• Studies on the Freezing Time Prediction and Factors Influencing Freezing Time Prediction

• , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 827 ~ 833

• Measurement of Thermophysical Properties of Various Starches in the Freezing Processes

• , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 820 ~ 826

• Rheological Characteristics and Viscosity Prediction Models of Tomato Ketchup Suspensions

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 812 ~ 819

• Comparison of Antithiamine Activities of Wild Vegetables

• , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 808 ~ 811

• Retrogradation Properties of Waxy Starches

• , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 794 ~ 800

• Phenolics Content and Browning Capacity during the White Winemaking

• , , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 787 ~ 793

• Purification of Staphylococcal Enterotoxin A

• , , , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 780 ~ 786

• Flavor Components of Artemisia Lavandulaefolia DC

• ¹ÚÁ¾¼¼/Park, Jong Sei

• ÃÖ°æ¼÷/±èÁ¤ÇÑ/¹ÚÇü±¹/ÃÖºÀ¿µ/À±Ã¢³ë/Choi, Kyoung Sook/Kim, Jung Han/Park, Hyoung Kook/Choi, Bong Young/Yoon, Chang No

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 774 ~ 779

• Flavor Components of the Needle Oils from Pinus rigida Mill and Pinus densiflora Sieb & Zucc

• Choi Kyoung-Sook

• , , , 

• Korean Journal of Food Science and Technology   1988  Volume.20  No.6 769 ~ 773