• Studies on the Processing Aptitude of the Korean Soybean Cultivars for Soybean Curd

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 363 ~ 368

• Comparison of Cultivars of Soybean by Soy Yoghurt Production

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 357 ~ 362

• Studies on the Functional Properties of Sesame and Perilla Protein Isolate

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 350 ~ 356

• Studies on the Removal of Phytate from Korean Perilla(Perilla ocimoides , L .) Protein

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 343 ~ 349

• Changes in Caseins during the Ripening of Camembert Cheese

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 337 ~ 342

• Antioxidative Characteristics of Fermented Soybean Sauce on the Oxidation of Fatty Acid Mixture

• , , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 332 ~ 336

• Effects of Processing Temperature and Relative Humidities on the Sausage Cooking Time and Prediction...

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 325 ~ 331

• Effect of pH , Chemical Composition and Additives on Stability of Soymilk Suspension

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 319 ~ 324

• Studies on Stability of Soymilk Suspension

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 312 ~ 318

• Effect of Oxygen on the Browning of Soy Sauce During Storage

• , , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 307 ~ 311

• Microstructural Changes of Mayonnaise during Storage

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 300 ~ 306

• Preparation of Shikhae with Starch Hydrolysing Enzymes/Malt Mixture in Tea - bag

• ȲÀ±Èñ/Whang, Yoon Hee

• ¹é¿îÈ­/¹Ú°üÈ­/À°Ã¶/Pae, Un Hua/Park, Kwan Hwa/Yook, Cheol

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 296 ~ 299

• Microbial Quality and TBA Values of Chicken Patties as Affected by Irradiation and Storage Temperatu...

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 290 ~ 295

• Organoleptic Characteristics of Mushrooms(Agaricus bisporus) As Functions of Post - Irradiation Peri...

• ¾çÀç½Â/Yang, Jae Seung

• Á¶ÇÑ¿Á/±ÇÁßÈ£/º¯¸í¿ì/Â÷º¸¼÷/±è¼®¿ø/Cho, Han Ok/Kwon, Joong Ho/Byun, Myung Woo/Cha, Bo Sook/Kim, Suc Won

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 285 ~ 289

• Effect of Soluble - Solids Contents of Chinese Cabbages on Kimchi Fermentation

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 278 ~ 284

• Effect of Some Additives for Yukwa(Popped Rice Snack) Quality Improvement and Process Modification T...

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• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 272 ~ 277

• Shelf - life Study of Yukwa(Korean Traditional Puffed Rice Snack) and Substitution of Puffing Medium...

• , , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 266 ~ 271

• Studies on the Volatile Compounds of Du - Chung Leaves

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 261 ~ 265

• Effects of Tocopherols on the Oxidation Stability of Evening Primrose Oil

• , Pyo Young-Hee

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 255 ~ 260

• Effects of Food Grade Porcine Pancreatic Lipase on the Production of Short - Chain Fatty Acids and i...

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.3 248 ~ 254