• Single Cell Protein Production from Chinese Cabbage Juice

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 646 ~ 648

• Effect of Calcium Phosphate Hydroxyapatite on Rheological Properties of Wheat Flour and Corn Starch

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 642 ~ 645

• Molecular Structure and Lipid in Starches for Mook

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 633 ~ 641

• Comparison of the Heat Treatment Intensity in Infant Formulae

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 627 ~ 632

• Antioxygenic Effects of Browning Reaction Product Obtained from L - Ascorbic Acid Solution

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 622 ~ 626

• Yukwa Quality on Mixing of Non - waxy Rice to Waxy Rice

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 619 ~ 621

• Efficacy of Grapefruit Seed Extract in the Preservation of Satsuma mandarin

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 614 ~ 618

• Changes of Volatile Components of Cooked Rice during Storage at 70¡É

• À̺´¿µ/Lee, B Y

• ¼ÕÁ¾·Ï/¼Ûâȣ/±¸¼Ò±ÔÀÌ/Àüõ¼Ò³²/Son, J R/Ushi, Matuskura/Keiji, Kainuma/Akio, Maekawa

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 610 ~ 613

• Physical Properties of the Factors Affecting the Evaporation process of Fruit Juices

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 605 ~ 609

• Physico - Chemical Properties of Viscous Substance Extracted from Chungkook - jang

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 599 ~ 604

• Effect of Emulsion Treatment on the Separation of Quick - Cooking Rice Kernel and the Quality of Rec...

• ¹ÚÁ¤Èñ/Park, Jung Hee

• ±èµ¿¹Î/ÀÓÁ¾È¯/ÀÌÅÂÇå/Kim, Dong Min/Rhim, Jong Whan/Lee, Tae Hun

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 593 ~ 598

• Study on Preparation of Yogurt from Milk and Rice

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 587 ~ 592

• Volatile Flavor Components of Bangah(Agastache rugosa O . Kuntze) Herb

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 582 ~ 586

• Antioxidative Effect of Commercial Lecithin on the Oxidative Stability of Fish Oil

• ±èÁøÈ£/Kim, Jin Ho

• ÃÖÃá¾ð/±èÇö¼®/¾ÈÅÂȸ/¹Ú±â¹®/Choi, Chun Un/Kim, Hyun Suk/Ahn, Tae Hoe/Park, Ki Moon

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 578 ~ 581

• Characteristics of the Ochratoxin A Producing Fungi in Traditionally Fermented Korean Soybean Foodst...

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 572 ~ 577

• Oxidative Stability of Perilla Blended Oils in Mayonnaise Preparation

• ±èÀç¿í/Kim, Jae Wook

• ÃÖÃá¾ð/Â÷°¡¼º/´Ï½ÃÀÚ¿ÍÀ¯³¢¿À/Choi, Chun Un/Cha, Ga Seong/Nishizawa, Yukio

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 568 ~ 571

• L - Methionine Production by Protoplast Fusion of Brevibacterium flavum ATCC 14067 and Corynebacteri...

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 561 ~ 567

• Physicochemical Properties of Several Korean Yam Starches

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 554 ~ 560

• Studies on the Storage Stability of Traditional Andong Sickhae

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• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 546 ~ 553

• Change in Quality of Frozen Breaded Raw Shrimp by Storage Temperature Fluctuation

• Á¤Áø¿õ/Jeong, Jin Woong

• °­Åë»ï/Á¶ÁøÈ£/ÀÓ»óµ¿/Kang, Tong Sam/Jo, Jin Ho/Jo, Sang Dong Lim

• Korean Journal of Food Science and Technology   1991  Volume.23  No.5 532 ~ 537