• A Yellow Pigmented Soil Bacterium Producing a Polysaccharide of High Viscosity

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 453 ~ 460

• Red Pigment of the Korean Cockcomb Flower

• º¯½Ã¸í/Byun, S M

• Á¶¼÷ÀÚ/º¯ÆòÈ­/ÀÌ»ó¿­/ÀÌ°æ¾Ö/Cho, S J/Byun, P H/Lee, S Y/Lee, K A

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 446 ~ 452

• Protein Concentrate from Ginseng Leaf and its Nutritive Value

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 441 ~ 445

• Mutagenicities of Carbonyl Compounds Derived from Maillard Reaction and their Desmutagenicity Mechan...

• ±èÀμö/Kim, In Soo

• ¹Ú¿µÈ£/À±Çü½Ä/±è¼±ºÀ/º¯ÇѼ®/µµÁ¤·æ/¿°µ¿¹Î/Park, Yeung Ho/Yoon, Hyeung Sik/Kim, Seon Bong/Byun, Han Seok/Do, Jeong Ryong/...

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 435 ~ 440

• Effect of Pretreatment before Air Drying on the Quality of Carrot Flake

• ±è¸íȯ/Kim, Myung Hwan

• ÃÖÃá¾ð/À̺´¿ì/½Å°ÇÁø/Choi, Chun Un/Lee, Byung Woo/Shin, Gun Jin

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 430 ~ 434

• Carotenoid Destruction and Nonenzymatic Browning during Red Pepper Drying as Functions of Average Mo...

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 425 ~ 429

• Effects of Browning Products and Charcoal on the Degradation of Aflatoxin B1 in Korean Soy Sauce(Kan...

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 419 ~ 424

• Oxidative Stability of Deep - Fried Instant Noodle Prepared with Ricebran Oil Fortified by Adding An...

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 409 ~ 418

• Effect of Larva Gut Enzyme on Pollen

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 404 ~ 408

• Optimization of Media Composition and Cultivation for the Mycelial Growth of Agrocybe Cylindracea

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 399 ~ 403

• Analysis of Molecular Species of Vegetable Oil Triglycerides by Capillary Column GC - MS

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 391 ~ 398

• Automatic Measurement of Respiration Rate and Weight Loss during Storage of Citrus fruits

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 387 ~ 390

• Acid Production by Lactic Acid Bacteria in Soy Milk Treated by Microbial Protease or Papain and Prep...

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 379 ~ 386

• Effect of Lipid and Salt Contents on the Mutagenicity of Charcoal - Broiled Meats and Fishes

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 375 ~ 378

• Effect of Sodium Chloride Concentrations and Storage Periods on Characteristics of Kakdugi

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 370 ~ 374

• The Effect of Cryoprotectants on the Quality Changes of Pork and Beef during Frozen Storage

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 364 ~ 369

• Temperature Dependence of Initial Adsorption Rate of Soybean

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 360 ~ 363

• The Amino - Carbonyl Reaction in the Fructose - Glycine Mixture System

• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 351 ~ 359

• The Effect of Ginseng Saprophagous Fungi on Change of Crude Saponin Components

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 345 ~ 350

• Gelling Characteristics of 7S and 11S Soybean Proteins and its Relation to the Texture of Soybean Cu...

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.3 338 ~ 344