• Effects of Salting Process on Ascorbic Acid Contents, ¥á-Amylase Activity, Seasoning Penetration and...

• Kim Hyung-Tae

• Kim Joong-Man, Shin Mi-Kyung, Hwang Ho-Sun

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 492 ~ 495

• Manufacture of Garlic Juice and Prediction of its Boiling Point Rise

• ¹Ú¹«Çö/Park, Moo Hyun

• ÇѺÀÈ£/±èº´»ï/¹èÅÂÁø/¹Ú³ëÇö/Han, Bong Ho/Kim, Byeong Sam/Bae, Tae Jin/Park, Noh Hyun

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 486 ~ 491

• Manufacture of Control and Data Acquisition System of Centrifugal Thin Film Evaporator(Centri - Ther...

• ¹Ú¹«Çö/Park, Moo Hyun

• ÇѺÀÈ£/±èº´»ï/¹èÅÂÁø/¹Ú³ëÇö/Han, Bong Ho/Kim, Byeong Sam/Bae, Tae Jin/Park, Noh Hyun

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 479 ~ 485

• Simulation for Prediction of Moisture Changes during Storage of Packaged Corn Starch

• ¹Ú¹«Çö/Park, Moo Hyun

• ±èº´»ï/Á¶ÁøÈ£/¹Ú³ëÇö/Kim, Byeong Sam/Jin Ho Jo/Park, Noh Hyun

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 473 ~ 478

• The Effect of Sugar Addition and Heat Treatment on the Myofibrillar Protein Extractability

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 466 ~ 472

• Separation and Characteristics of Antioxidative Substances in Fermented Soybean Sauce

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 461 ~ 465

• Manufacture of Pork Thigh and Chicken Meat Snack by Extrusion Cooking Process

• ±è¿µÈ£/Kim, Y H

• À̹«ÇÏ/¾ç½Â¿ë/ÀÌöȣ/±èöÁø/Lee, M H/Yang, S Y/Lee, C H/Kim, C J

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 456 ~ 460

• Manufacture of Pork Rind Snack by Extrusion Cooking Process

• ±è¿µÈ£/Kim, Y H

• À̹«ÇÏ/¾ç½Â¿ë/ÀÌöȣ/±èöÁø/Lee, M H/Yang, S Y/Lee, C H/Kim, C J

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 451 ~ 455

• Changes in Physical Characteristics of Chinese Cabbage during Salting and Blanching

• , , , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 445 ~ 450

• Comparison of Soybean Varieties for Yield , Chemical and Sensory Properties of Soybean Curds

• , , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 439 ~ 444

• Studies on the Low - temperature Storage of Strawberry Pulp and Red Pepper Paste by Cryoprotectants

• ±Çµ¿Áø/Kwon, Dong Jin

• Á¤Áø¿õ/Á¶ÁøÈ£/±è¿µºØ/Jeong, Jin Woong/Jin Ho Jo/Kim, Young Boong

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 434 ~ 438

• Studies on the Immobilization of ¥â - Galactosidase from Bacillus subtilis

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 426 ~ 433

• The Effect of Various Culture Conditions on Lactic Acid Bacteria Count

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 421 ~ 425

• Establishment of Long - term Storage Condition of Fresh Red Pepper Paste

• ¹Ú¹«Çö/Park, Mu Hyun

• ±èÇö±¸/±Çµ¿Áø/Á¶ÁøÈ£/Kim, Hyun Ku/Kwon, Dong Jin/Jo, Jin Ho

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 415 ~ 420

• Antithiamin Activities of Synthetic Phenolic Antioxidants

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 411 ~ 414

• The Aroma Components of Duchung Tea and Persimmon Leaf Tea

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 405 ~ 410

• Morphological Characteristics and Proximate Compositions of the Recommended Soybean Varieties in Kor...

• ±è±æȯ/Kim, Kil Hwan

• ±èµ¿¸¸/ÁøÀç¼ø/Kim, Dong Man/Jin, Jae Soon

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 398 ~ 404

• The Contents of Antinutritional Factors and Lipoxygenase Activity of the Recommended Soybean Varieti...

• ±è±æȯ/Kim, Kil Hwan

• ±èµ¿¸¸/¹éÇüÈñ/Kim, Dong Man/Baek, Hyung Hee

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 393 ~ 397

• Protein Characteristics of the Recommended Soybean Varieties in Korea

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 386 ~ 392

• Sensory Characteristics of Low Sodium Kakdugi

• Korean Journal of Food Science and Technology   1990  Volume.22  No.4 380 ~ 385