• Studies on the Freezing Time Prediction of Foodstuffs by Plank ¢¥ s Equation of Modification

• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 280 ~ 286

• Kinetics Determination of Quality Changes for the Optimization of Food Dehydration

• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 272 ~ 279

• Fatty Acid Composition and Electrophoretic Patterns of Proteins of Korean Soybeans

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 263 ~ 271

• Hydration Properties of Korean Soybeans

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 256 ~ 262

• Effect of Resin Material on Molding Characteristics of Disposable Tray for Korean Food

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 252 ~ 255

• Immobilization of Thermolysin and Application of the Immobilized Thermolysin to Cheese - making

• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 245 ~ 251

• Effect of Fatty Acid Compositions by Monoglyceride on Rheological Properties of Ice Cream

• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 236 ~ 244

• Effect of Garlic Concentrations on Growth of Microorganisms during Kimchi Fermentation

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 231 ~ 235

• A Comparison of Emulsion Stability as Affected by Egg Yolk Ratio in Mayonnaise Preparation

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 225 ~ 230

• Studies on Thermophilic Flat - sour Bacteria in Soymilk : Isolation , Indentification and Determinat...

• ±è¼®¹Î/Kim, Suk Min

• ¼ÕÇå¼ö/Á¤Á¦ºÀ/À̱ÕÈñ/Sohn, Heon Soo/Chung, Je Bong/Lee, Kyun Hee

• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 218 ~ 224

• Studies on the Optimal Conditions for the Storage of Fresh Garlic Bulbs

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 213 ~ 217

• Physico - Chemical Characteristics of Components and Their Effects on Freezing Point Depression of G...

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 205 ~ 212

• Studies on Cold Resistance of Garlic Bulbs at Subzero Temperature

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 200 ~ 204

• Study on the Compositional Change of Free Sugars and Glucosinolates of Rapeseed during Germination

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 194 ~ 199

• Study on the Chemical Change of General Composition , Fatty Acids and Minerals of Rapeseed during Ge...

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 188 ~ 193

• Volatile Flavor Components in Chinese Quince Fruits , Chaenomeles sinensis koehne

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 176 ~ 187

• Some Physicochemical Properties of Bovine Colostral Casein Micelles

• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 170 ~ 175

• Protoplast Fusion between Zygosaccharomyces rouxii and Saccharomyces cerevisiae Selected from Soy Sa...

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• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 164 ~ 169

• Formation of Volatile Compounds from Maillard Reaction of D - Glucose with DL - Alanine in Propylene...

• ±è¿µÈñ/Kim, Young Hoi

• ±è¿ÁÂù/ÀÌÁ¤ÀÏ/¾ç±¤±Ô/Kim, Ok Chan/Lee, Jung Il/Yang, Kwang Ku

• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 157 ~ 163

• Measurement of Viscoelastic Properties of Heat Denatured Gluten Network

• Korean Journal of Food Science and Technology   1988  Volume.20  No.2 148 ~ 156