• The Change of Residual Chlorpyrifos during Fermentation of Kimchi

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 590 ~ 594

• Effects of Enzyme Treatments on Quality and Yields of Barley Tea

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 583 ~ 589

• Effects of Roasting Conditions on Quality and Yields of Barley Tea

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 575 ~ 582

• Purification and Characterization of Kiwifruit Protease

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 569 ~ 574

• Flavor Components of the Fruit Peel and Leaf Oil from Zanthoxylum piperitum DC

• Kim Jung-Han

• Kim Kyoung-Rae, Oh Won-Taek, 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 562 ~ 568

• Differential Scanning Calorimetric Study of Amylose - lipid Complex and Amylose Content in Rice Star...

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 556 ~ 561

• Tenderness Improvement and Utilization of Low Quality Meat by High Temperature Aging

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 549 ~ 555

• A Study on Protein Separation with AOT - Isooctane Reverse Micellar System

• , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 542 ~ 548

• Frozen Storage Stability of the Frozen Seasoned Anchovy Meat Products

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 536 ~ 541

• Properties of Large and Small Starch Granules of Potato

• , , , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 528 ~ 535

• Comparison of End - product Potentialities of Korean and American Wheats

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 521 ~ 527

• Lipid Class and Fatty Acid Composition of Starch - Lipid in Naked Barley

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 515 ~ 520

• Volatile Flavor Components of Youngia denticulata and Amaranthus lividus

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 511 ~ 514

• Comparison of Intramuscular Fat Composition of Red Muscle and White Muscle

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 505 ~ 510

• Processing of the Intermediate Product(Frozen Seasoned Anchovy Meat) Derived from Anchovy

• ÀÌÀÀÈ£/Lee, Eung Ho

• ¿À±¤¼ö/¹ÚÈñ¿­/³ë¶ôÇö/Oh, Kwang Soo/Park, Hee Yeol/Ro, Rack Hyun

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 498 ~ 504

• Antioxidative Effects of Food Protein Hydrolysates by Protease

• ¹Ú¿µÈ£/Park, Yeung Ho

• ±è¼±ºÀ/¿°µ¿¹Î/ÁöûÀÏ/¿©»ý±Ô/ÀÌ¿ë¿ì/Kim, Seon Bong/Yeum, Dong Min/Ji, Cheong Il/Yeo, Saeng Gyu/Lee, Yong Who

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 492 ~ 497

• Texture of Cooked Rice and Molecular Weight Distribution of Rice Amylose

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 486 ~ 491

• Changes in Color Intensity and Components during Browning Reaction of White Ginseng Water Extract

• ±è°æÈñ/Kim, Kyung Hee

• À̱¤½Â/¾çÀç¿ø/µµÀçÈ£/ÀåÁø±Ô/Lee, Kwang Seung/Yang, Jai Won/Do, Jae Ho/Jang, Jin Gyu

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 480 ~ 485

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

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 468 ~ 479

• Effect of CO2 Concentration in CA Conditions on the Quality of Shiitake Mushroom(Lentinus edodes) du...

• ±è±æȯ/Kim, Kil Hwan

• À±ÇýÇö/±èµ¿¸¸/¹éÇüÈñ/Yoon, Hye Hyun/Kim, Dong Man/Baek, Hyung Hee

• Korean Journal of Food Science and Technology   1989  Volume.21  No.4 461 ~ 467