• Studies on the Chemical Components in Ganoderma lucidum

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 890 ~ 894

• Effects of Evening Primrose Oil on Plasma Cholesterol and Fatty Acid Compositions of Erythrocyte Mem...

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 884 ~ 889

• Studies on the Shelf - life of the Grain Shape Improved Meju

• ³²ÁÖÇö/Nam, Joo Hyun

• ¼ÛÇüÀÍ/¹ÚÃæ±Õ/¹ÚÇпë/Song, Hyung Ik/Park, Choong Kyun/Park, Hak Yong

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 876 ~ 883

• Effect of CO2 Concentration of CA Conditions on Quality of Kiwifruit(Actinidia chinensis Planch .) d...

• ±è±æȯ/Kim, Kil Hwan

• ±èµ¿¸¸/ÀÌö/À̼¼Àº/Kim, Dong Man/Rhee, Chul/Lee, Sei Eun

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 869 ~ 875

• Several Physico - chemical Characteristics of Kiwifruit(Actinidia chinensis Planch .) Depended on Cu...

• ±è±æȯ/Kim, Kil Hwan

• ±èµ¿¸¸/ÀÌö/À̼¼Àº/Kim, Dong Man/Rhee, Chul/Lee, Sei Eun

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 863 ~ 868

• Effects of Emulsifier on the Thermal Behaviour in Palm Oil

• À念»ó/Chang, Young Sang

• ½ÅÀçÀÍ/ÀÌ¿µ¼ö/°­¿ì¼®/Shin, Zae Ik/Yi, Young Soo/Kang, Woo Suk

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 857 ~ 862

• Studies on the Some Physical and Chemical Characteristics of Nutmeg Oil by Different Extraction Meth...

• ±è¿ÁÂù/Kim, Ok Chan

• ¾ç±¤±Ô/ÀåÈñÁø/³ªµµ¿µ/Yang, Kwang Kyu/Jang, Hee Jin/Ra, Do Young

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 851 ~ 856

• Effect of Heat Treatment on Some Qualities of Korean Pickled Cucumbers during Fermentation

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 845 ~ 850

• Changes in Physicochemical and Sensory Qualities of Korean Pickled Cucumbers during Fermentation

• , , Park So-Youn

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 838 ~ 844

• Formation of Medium Chain Fatty Acid by Wine Yeasts

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 832 ~ 837

• Rheological Study on Concentrated kochujang(Korean Red Pepper Paste) - Water Suspensions

• ±è°©¼ö/Kim, Kap Soo

• À̹ü¼ö/À̽ſµ/ÀÌ»ó±Í/Lee, Beom Soo/Lee, Shin Young/Lee, Sang Gyou

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 826 ~ 831

• Quality Characteristics of Yukwa(Popped Rice Snack) made by Different Varieties of Rice

• , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 820 ~ 825

• Rheological Properties of Chestnut Starch Solution

• , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 815 ~ 819

• Production of ¥ã - Linolenic Acid by Mortierella isabellina IFO 8183

• , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 808 ~ 814

• Effects of Ascorbic Acid and L - Cysteine on Rheological Properties of Wheat Flour and on No - time ...

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 800 ~ 807

• Changes of Some Physicochemical Properties of Yoghurt made from ¥â- Galactosidase - treated Commerci...

• , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 795 ~ 799

• The Effects of Blanching Temperature and Cooking Methods on the Changes in Vitamin C of Potato

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 788 ~ 794

• The Texturization Properties of Textured Extrudate made by a Mixture of Rice Flour and Isolated Soyb...

• ÀÌ»óÈ¿/Lee, Sang Hyo

• ÀÌÇöÀ¯/ÇѾï/¹Îº´¿ë/¹Ú¿ëÈ£/Lee, Hyun Yu/Han, Ouk/Min, Byong Lyoung/Park, Yong Ho

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 780 ~ 787

• The Effects of Screw Speeds and Moisture Contents on Soy Protein under Texturization Using a Single ...

• , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 772 ~ 779

• Physicochemical Properties of Rice Starch by Amylose Content

• ±è¼º¼ö/Kim, Sung Soo

• Á¤µ¿È¿/ÀÌ»óÈ¿/ÀÌÇöÀ¯/ÇѾï/Chung, Dong Hyo/Lee, Sang Hyo/Lee, Hyun Yu/Han, Ouk

• Korean Journal of Food Science and Technology   1989  Volume.21  No.6 766 ~ 771