• Stimulatory Effect of Oxygen on the Browning of a Soy Sauce Model System

• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 523 ~ 525

• D(-) - and L(+) - Lactic Acids Contents of Commercial Yogurts

• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 520 ~ 522

• Could Glucose Oxidase and Superoxide Dismutase Inhibit the Oxidation of Fats Oils ?

• ½ÅÇö°æ/Shin, Hyun Kyung

• ¾Èº´ÇÐ/ÇÑ´ë¼®/ÀÌ¿Á¼÷/Ahn, Byung Hak/Han, Daeseok/Yi, Ock Sook

• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 517 ~ 519

• Improvement of Frozen Yeast Dough Stability for Doughnuts by Response Surface Methodology

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 510 ~ 516

• Production of Glycosyl Sucrose by Cyclodextrin Glycosyltransferase of Alkalophilic Bacillus sp . No ...

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 503 ~ 509

• Relationship Between Hot Water Solubles of Rice and Texture of Cooked Rice

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 498 ~ 502

• Physical and Organoleptic Characteristics of Kongjaban Prepared under Different Cooking Conditions

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 490 ~ 497

• Effect of Blanching and Germination of Soybeans on the Quality of Soymilk

• ±è¼º¼ö/Kim, Sung Soo

• ±èº´¹¬/ÇÏ»óµµ/¹Úö¼ö/Kim, Byung Mook/Ha, Sang Do/Park, Choul Soo

• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 485 ~ 489

• Studies on the Chang in Rheological Properties of Chungkook - jang

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 478 ~ 484

• Preparation of the Fermented Product by Lactic Acid Bacteria from Cheese whey

• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 471 ~ 477

• Effect of Palm Oil Blending on the Thermal and Oxidative Stability of Soybean Oil

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 465 ~ 470

• Changes in Composition of Fish Meat by Thermal Processing at High Temperatures

• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 459 ~ 464

• Characterization of Extracellular Proteolytic Enzyme of Isolated Psychrotrophic Bacteria from Chedda...

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 452 ~ 458

• Rapid Determination of Seed and Stem Content in Red Pepper Powder by Near - Infrared Reflectance Spe...

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 447 ~ 451

• Isolation and Characterization of Fuji Apple Peroxidase

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 442 ~ 446

• Effect of Feeding Rate for Operation Properties of Centrifugal Thin Film Evaporator

• ¹Ú¹«Çö/Park, Moo Hyun

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

• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 437 ~ 441

• Effect of Naturally Occurring Antioxidants on the Oxidative Stability of Fish Oil

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 433 ~ 436

• Effect of NaCl , Phosphate and pH on the Functional Properties of a Mixed System of Pork Myofibrilla...

• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 428 ~ 432

• Changes in Tissue Structure and Pectins of Chinese Cabbage during Salting and Heating

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 420 ~ 427

• Isolation and Characteristic of Polyphenol Oxidase from Jerusalem Artichoke Tuber

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.4 414 ~ 419