• Comparison of Cooking Rates of Olchal and Hangangchalbyeo Waxy Rices

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 227 ~ 228

• Screening of Suitable Mold Strains for Production of Taste Materials from Alaska Pollack Flesh

• ±èµ¿¼ö/Kim, Dong Soo

• ½Åµ¿È­/±è¿µ¸í/À̺´¿Ï/Shin, Dong Hwa/Kim, Young Myoung/Lee, Byung Wan

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 221 ~ 226

• Effect of Frying Temperatures and Times on Cooking Properties of Ramyon

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 215 ~ 220

• Effects of Food Grade Porcine Pancreatic Lipase on Neutral Volatile Compound Profiles in Cheddar Che...

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 206 ~ 214

• Milling Characteristics and Qualities of Korean Rice

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 199 ~ 205

• Changes of Texture , Soluble Solids and Protein during Cooking of Soybeans

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 192 ~ 198

• Effects of Milk Products on Acid Production by Lactic Acid Bacteria in Soy Milk and Quality of Soy Y...

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 183 ~ 191

• Effect of Potassium Chloride on the Separation and Purification of Model Proteins using Counter Curr...

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 177 ~ 182

• Fluoride Reduction of Antarctic Krill by Electrocondensation Method

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 172 ~ 176

• Fluoride Migration of Frozen Antarctic Krill According to Thawing Methods

• ±è¿µÈ£/Kim, Young Ho

• ±è±æȯ/À±ÇýÇö/±èµ¿¸¸/Kim, Kil Hwan/Yoon, Hye Hyun/Kim, Dong Man

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 168 ~ 171

• Changes in Physical Properties of Salted Egg Yolks as Affected by Refractive Index During Frozen Sto...

• ±èÀç¿í/Kim, Jae Wook

• ÃÖÃá¾ð/Â÷°¡¼º/È«±âÁÖ/Choi, Chun Un/Cha, Ga Seong/Hong, Ki Ju

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 162 ~ 167

• Quality Change of Refrigerated Chicken Breast Meat Patties and Nuggets Packaged with and without Vac...

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 155 ~ 161

• Effects of Sterilization Temperatures and Internal Air Volumes of a Pouch on the Quality of Retort R...

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 150 ~ 154

• Studies on the Analysis of DOA in PVC Wrap Film and its Migration into Foodstuffs

• Gyoung Young-Soo

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 145 ~ 149

• Effect of Sodium Acetate and Calcium Chloride on Characteristics of Kakdugi

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 140 ~ 144

• Purification and Characterization of ¥â - galactosidase from Nuruk Yeast

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 134 ~ 139

• Studies on the Lactose Fermenting Yeast from Nuruk Starter

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 129 ~ 133

• Quality Changes of Thawed Porcine Meat on the Thawing Methods

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 123 ~ 128

• Effects of Coagulants and Soaking Solutions of Tofu(Soybean Cured) on Extending its Shelf Life

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 116 ~ 122

• Rheological Properties of Done - Jang(Korea Fermented Soybean Paste) Suspensions

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.2 111 ~ 115