• Combined Effect of Salts Mixture Addition and Brining in Hot Solution on the Korean Pickle Fermentat...

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 865 ~ 870

• Effects of Extraction Time , Temperature and Amount of Added Water on Beef Extracts by Hot Water

• ±è°æȯ/Kim, Kyung Hwan

• ±è¿µ¾ð/À¯ÀÍÁ¾/¹Ú¿ì¹®/Kim, Young Eon/Yoo, Ick Jong/Park, Woo Mun

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 858 ~ 864

• Studies on the Rheological Properties of Sugar Derivative Sweeteners

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 852 ~ 857

• Preparation and Keeping Quality of Garlic Oleoresin

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 846 ~ 851

• Flavor Compounds and Storage Stability of Essential Oil from Garlic Distillation

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 840 ~ 845

• Effects of Nitrogen Flushing on the Storage Stability of Red Pepper Powders

• À念»ó/Chang, Young Sang

• ¹Ú¹«Çö/±èÇö±¸/Á¶±æ¼®/½ÅÀçÀÍ/Park, Mu Hyun/Kim, Hyun Ku/Jo, Kil Suk/Shin, Zae Ik

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 833 ~ 839

• Studies on the Extracts Preparation of Korean Shiitake Mushroom(Lentinus edodes)

• À念»ó/Chang, Young Sang

• ½ÅÀçÀÍ/ÀÌÈ£ºÀ/À̽·Ä/Shin, Zae Ik/Lee, Ho Bong/Lee, Seung Ryeol

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 828 ~ 832

• Effect of Fed of Phenolic Acids in Plant on Serum Cholesterol Concentration in Rats

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 824 ~ 827

• Comparison of Sorption Characteristics of Red Pepper Powders with Their Seeds Mixing Ratio

• À念»ó/Chang, Young Sang

• ¹Ú¹«Çö/±èÇö±¸/Á¶±æ¼®/½ÅÀçÀÍ/Park, Mu Hyun/Kim, Hyun Ku/Jo, Kil Suk/Shin, Zae Ik

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 817 ~ 823

• Sorbitol Production by Zymomonas mobilis Immobilized in Calcium Alginate Gels and Glutaraldehyde

• Kim Hyun-Joong, , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 812 ~ 816

• Physicochemical Characteristics of Hydrolyzed Soybean Proteins by Immobilized Protease(s)

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 805 ~ 811

• Colorimetric Determination of ¥á - Cyclodextrin by Using the Decoloration of Starch - iodine Complex

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 802 ~ 804

• Studies on Thermal Resistance of Paralytic Shellfish Poison in Blue Mussel

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 799 ~ 801

• Antioxidative Components of Pueraria Root

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 793 ~ 798

• Savoury Material Production by Fermentation of Alaska Pollack Flesh

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 786 ~ 792

• Extraction and Purification of Rapeseed Protein

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 780 ~ 785

• Effect of Thermalization and Ultrafiltration Membrane on the Increase of Cottage Cheese Yield Using ...

• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 774 ~ 779

• Quantitative Changes of Cholesterol Oxides Formed in Butter under varied Storage Conditions

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 767 ~ 773

• Indentification of Cholesterol Oxides Formed in Butter under Varied Storage Conditions

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 762 ~ 766

• Some Physicochemical Properties of Potato Yam(D . bulbifera) Starches

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.7 753 ~ 761