• Effects of Raw Material and Extrusion Cooking Conditions on Physical and Chemical Properties of the ...

• , , , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 105 ~ 109

• Effect of Steeping Conditions of Corn on Starch Properties

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 99 ~ 104

• Comparison Study of Germination and Cooking Rate of Several Soybean Varieties

• , Park So-Youn

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 94 ~ 98

• Determination of Protein Amino Acids as the N - TFA N - Butyl Esters by Gas Liquid Chromatography

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 88 ~ 93

• Studies on the Shelf - life of the Brick Shape Improved Meju

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 82 ~ 87

• Composition of Free Sugars , Free Amino Acids , Non - Volatile Organic Acids and Tannins in the Extr...

• ±è¼º¼ö/Kim, Sung Soo

• Á¤µ¿È¿/¹Îº´¿ë/¿À»ó·æ/Chung, Dong Hyo/Min, Byong Yong/Oh, Sang Lyong

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 76 ~ 81

• Viscosities of Ternary Mixtures of Sucrose - Sodium Chloride - Water

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 66 ~ 70

• Determination of Oxidation Stability of Perilla Oil by the Rancimat Method

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 61 ~ 65

• Effects of pH on the Separation and Purification of Model Protein using Counter Current Distribution

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 56 ~ 60

• On the Development of Flesh Greening of the Stored Garlic

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 50 ~ 55

• The Effects of Drying Methods on the Quality of the Garlic Powder

• Ki W. K.

• Yu Tong-Yeul

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 44 ~ 49

• Rheological Properties of Mungbean Starch

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 38 ~ 43

• High - Performance Size Exclusion Chromatographic Analysis of Polymerization Products in Used Frying...

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 33 ~ 37

• Determination of Microbial Community as an Indicator of Kimchi Fermentation

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 26 ~ 32

• Effect of the Addition of Dietary Fiber on Salting of Cakes

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 19 ~ 25

• Separation and Properties of Crude Lipase Activator from Green Pepper , Capsicum annuun Lin .

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 13 ~ 18

• Oxidative Characteristics of Triglyceride Molecular Species in the Presence of Prooxidants

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 7 ~ 12

• Studies on the Measurement of Thermal Diffusivity and Thermophysical Characteristics of Defatted and...

• °øÀç¿­/Kong, Jai Yul

• ±èÁ¤ÇÑ/±è¹Î¿ë/Á¤Áø¿õ/Kim, Jeong Han/Kim, Min Yong/Cheong, Jin Woong

• Korean Journal of Food Science and Technology   1990  Volume.22  No.1 1 ~ 6