• Composition of Lipids Associated with Dense Coat enriched Fractions of Bovine Milk Fat Globule Membr...

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 726 ~ 734

• Influence of Koji Molds on the Production of Aflatoxins by Aspergillus flavus in Rice

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 721 ~ 725

• Effect of Acetylation on Conformation of Glycinin

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 714 ~ 720

• Influences of Ingredients and Melting Temperatures on the Physicochemical Properties of Process Chee...

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 710 ~ 713

• Antioxidative Effect of Ascorbic Acid Solubilized via Reversed Micelle in Perilla Oil

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 706 ~ 709

• Changes of Fatty Acid Composition of Lipid in Raw and Processed Adlay Powder during Storage

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 697 ~ 705

• Changes of Starch Properties during Steeping of Potato

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 691 ~ 696

• A Yogurt Like Product Development from Rice by Lactic Acid Bacteria

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 686 ~ 690

• Optimum Drying Conditions of On - Farm Red Pepper Dryer

• ¹Ú¹«Çö/Park, Mu Hyun

• À̵¿¼±/¹Ú³ëÇö/±Ýµ¿Çõ/Lee, Dong Sun/Park, Noh Hyun/Keum, Dong Hyuk

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 676 ~ 685

• Effect of Ionizing Radiation of Physiological Characteristics of Fresh Mushrooms(Agaricus bisporus L...

• Á¶ÇÑ¿Á/Cho, Han Ok

• ±ÇÁßÈ£/º¯¸í¿ì/Â÷º¸¼÷/±èÁ߸¸/°­¼¼½Ä/Kwon, Joong Ho/Byun, Myung Woo/Cha, Bo Sook/Kim, Joong Man/Kang, Se Sik

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 669 ~ 675

• Effects of Smokehouse Humidities on Quality Characteristics of Canadian Bacon

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 662 ~ 668

• Quality Optimization in Red Pepper Drying

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 655 ~ 661

• The Color Measurement and Sensory Evaluation for the Accelerated Fish Sauce Products

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 649 ~ 654

• Effects of Soy Sauce Koji and Commercial Proteolytic Enzyme on the Acceleration of Fish Sauce Produc...

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• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 639 ~ 648

• Changes of Free Sugars in Kimchi during Fermentation

• ±è¿µÁø/Kim, Young Jin

• ³²¿µÁß/ÇÏÀçÈ£/Çã¿ì´ö/Nam, Young Jung/Ha, Jae Ho/Hawer, Wooderck S

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 633 ~ 638

• Nonrandom Combination of Fatty Acid and Alcohol Moieties in Wax Esters from Liza Carinata Roe

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 624 ~ 632

• Cultural Condition of Pseudomonas mendocina for Polysaccharide Production

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 619 ~ 623

• Cooking Quality and Texture of Japonica - Indica Breeding Type and Japonica Type , Korean Rice

• À̺´¿µ/Lee, B Y

• À±ÀÎÈ­/¾Ï±âö¾ß/¾Ð°Å¿í»ï/¼Ò¿øöÀ̶û/Yoon, I H/Tetsuya, Iwasaki/Ikuji, Kamoi/Tetsujiro, Obara

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 613 ~ 618

• Purification and Biophysical Characterization of New Lectin from Baby Clam , Tapes japonica

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 606 ~ 612

• Water Absorption of Naked Barley Kernels Differing in Pearling Degrees

• , 

• Korean Journal of Food Science and Technology   1989  Volume.21  No.5 601 ~ 605