• Formation of galactooligosaccharides by ¥â - galactosidase from Streptococcus thermophilus 510

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 164 ~ 172

• Improvement of L - Lysine Productivity by Using Cell Fusion and Immobilized System

• , , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 154 ~ 163

• Prevention of Pectinolytic Softening of Kimchi Tissue

• , Baek Hyung-Hee, , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 149 ~ 153

• Changes in Quality of Shiitake Mushroom(Lentinus edodes) by Different Drying Methods

• ±è±æȯ/Kim, Kil Hwan

• ±èµ¿¸¸/¹éÇüÈñ/Kim, Dong Man/Baek, Hyung Hee

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 145 ~ 148

• Purification and Characterization of Radish Myrosinase

• Kim Mee-Ree

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 136 ~ 144

• Studies on the Volatile Flavor Components of Spices in Curry

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 127 ~ 135

• The Effects of Culture Conditions on the Diacetyl Production by Lactic Acid Bacteria

• ±èµ¿¿í/Kim, Dong Wook

• ÃÖÃá¾ð/Á¤¼Ò¿µ/¹Ú±â¹®/Choi, Chun Un/Chung, So Young/Park, Ki Moon

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 120 ~ 126

• Evaluation of Gamma Irradiation for Extending the Shelf Life of Kimchi

• Á¶ÇÑ¿Á/Cho, Han Ok

• ±è¿ìÁ¤/±ÇÁßÈ£/º¯¸í¿ì/Â÷º¸¼÷/Kim, Woo Jung/Kwon, Joong Ho/Byun, Myung Woo/Cha, Bo Sook

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 109 ~ 119

• Selection Scheme of Radish Varieties to Improve Storage Stabilities of Fermented Pickled Radish Cube...

• , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 100 ~ 108

• Effects of Protease Treatment of Soy Milk on Acid Production by Lactic Acid Bacteria and Quality of ...

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 92 ~ 99

• Effect of N - sources and NaCl Concentrations in Media on the Intra - and Extracellular Proteinase A...

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 86 ~ 91

• Structural Properties of Naked and Covered Barley Starches

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 80 ~ 85

• Effect of Solid Content and Particle Size on the Flow Properties of Molten Chocolate

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 75 ~ 79

• Changes of Kimchis Contained Different Garlic Contents During Fermentation

• , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 68 ~ 74

• A Suppressive Effect of Dietary Fiber on in Vitro Absorption of Lead

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 63 ~ 67

• Contents of Free Amino Acids and Total Amino Acids in Agaricus bisporus , Pleurotus ostreatus and Le...

• , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 58 ~ 62

• Some Physicochemical Properties of Large and Small Starch Granules of Barley

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 52 ~ 57

• Changes of Aspartame during the Fermentation of Kimchi

• , , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 45 ~ 51

• Production of Red Pigment by Using Protoplast Fusion of Monascus anka

• , , , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 37 ~ 44

• Production of Red Pigment by Mutants of Monascus anka

• , , , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.1 31 ~ 36