• Changes in Functional Groups of Protein by Lipid Determination in the Biological System of Rice Bran

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 596 ~ 601

• Effect of Peroxidized Lipid on the Protein Isolate and Protease Activity of Rice Bran

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 590 ~ 595

• Application of the Equivalent Point Method for Estimation of Kinetic parameters

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 582 ~ 589

• Study on the Generalization of the Equivalent Point Method for Thermal Evaluation

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 575 ~ 581

• Influence of NaCl and pH on Hydrolysis of Chicken Myofibrillar Proteins by Leukocyte Lysosomal Prote...

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 569 ~ 574

• Modified Direct - Sampling GLC Method to Study Warmed - Over Flavor Related Volatiles

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 562 ~ 568

• Suppression of Undesirable Sulfurous Aromas of Cruciferous Vegetables with Caraway Sulfhydryl Oxidas...

• Lindsay, R C

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 555 ~ 561

• Glycosidically Bound Volatile Components in Apricot(Prunus armeniaca var . ansu Max .)

• ¹ÚÁØ¿µ/Park, Joon Young

• ±è¿µÈñ/±è¿ëÅÂ/±è±Ù¼ö/Kim, Young Hoi/Kim, Yong Tae/Kim, Kun Soo

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 549 ~ 554

• Influence of Isolation Method on the Composition of Apricot(Prunus armeniaca var . ansu Max .) Flavo...

• ±è¿µÈñ/Kim, Young Hoi

• ¾ç±¤±Ô/±Ç¿µÁÖ/°ûÀçÁø/Yang, Kwang Kyu/Kwon, Young Ju/Kwang, Jai Jin

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 543 ~ 548

• Effect of Mild Heat Treatments Prior to Air Dehydration of Dried Onions Quality

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 539 ~ 542

• Effects of Aeration Rates and Rheological Properties of Fermentation Broth on Pullulan Fermentation

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 533 ~ 538

• Effect of Cooking on Moisture Sorption Properties of Corn

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 530 ~ 532

• Studies on the Free Fatty Acids of Domestic Butter

• , , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 526 ~ 529

• Selective Enrichment of EPA and DHA by Adduct Formation of Fatty Acids of Fish Oil and Urea

• ½ÅÇö°æ/Shin, Hyun Kyung

• ¾Èº´ÇÐ/ÇÑ´ë¼®/Ahn, Byung Hak/Han, Daeseok

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 520 ~ 525

• Monitoring of Volatile Flavor Components and Amino Acids in Fresh Mushrooms(Agaricus bisporus) Assoc...

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 514 ~ 519

• Browning and Color Characteristics in Mushrooms(Agaricus bisporus) As Influenced by Ionizing Energy

• , 

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 509 ~ 513

• Lipid Degradation of Beef Stew with and without Vegetables

• Robert A. Levine

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 503 ~ 508

• Mass Transfer and Optimum Processing Conditions for Osmotic Concentration of Potatose Prior to Air D...

• Kim Myung-Hwan

• Korean Journal of Food Science and Technology   1990  Volume.22  No.5 497 ~ 502