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Korean Journal of Food Science and Technology
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1
Baking Quality of Flours and Effect of Oxidants
Korean Journal of Food Science and Technology
1988 Volume.20 No.6 890 ~ 894
2
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
3
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
4
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
5
Studies on the Oxidative Stability of Pinenut Oil
, ,
Korean Journal of Food Science and Technology
1988 Volume.20 No.6 868 ~ 872
6
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
7
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
8
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
9
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
10
Preparation and Utilization of High - Protein Rice Flour
, ,
Korean Journal of Food Science and Technology
1988 Volume.20 No.6 840 ~ 844
11
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
12
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
13
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
14
Rheological Characteristics and Viscosity Prediction Models of Tomato Ketchup Suspensions
Korean Journal of Food Science and Technology
1988 Volume.20 No.6 812 ~ 819
15
Comparison of Antithiamine Activities of Wild Vegetables
,
Korean Journal of Food Science and Technology
1988 Volume.20 No.6 808 ~ 811
16
Retrogradation Properties of Waxy Starches
,
Korean Journal of Food Science and Technology
1988 Volume.20 No.6 794 ~ 800
17
Phenolics Content and Browning Capacity during the White Winemaking
, ,
Korean Journal of Food Science and Technology
1988 Volume.20 No.6 787 ~ 793
18
Purification of Staphylococcal Enterotoxin A
, , ,
Korean Journal of Food Science and Technology
1988 Volume.20 No.6 780 ~ 786
19
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
20
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
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