• Clarification of Foxtail Millet Wine

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 101 ~ 106

• Separation of Tofu - residue(biji) into Dietary Fiber and Protein Fractions

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 97 ~ 100

• Effects o Coagulants on Storage of Packed Tofu

• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 92 ~ 96

• A Study on Development of Effective Utilization Method of Skipjack Tuna Viscera

• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 86 ~ 91

• Studies on Analysis of Sterols in Mayonnaise by GLC with Packed and Capillary Column

• ÃÖÃá¾ð/Choi, Chun Un

• Á¤¼Ò¿µ/±èÇöÀ§/¹Ú±â¹®/¾ÈÆò¿í/Á¤Ã¢±â/À±Çü½Ä/Jeong, So Young/Kim, Hyean Wee/Park, Ki Moon/Ahn, Peong Ug/Jeong, Chang Ki/Yoo...

• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 82 ~ 85

• Optimization of Beverage Preparation from Schizandra chinensis Baillon by Response Surface Methodlog...

• ÁøÈ«½Â/Jhin, Hong Seung

• °­±ÔÂù/¹é»óºÀ/À̱Լø/¹ÚÀçÇÑ/Kang, Kyoo Chan/Baek, Sang Bong/Rhee, Kyu Soon/Park, Jae Han

• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 74 ~ 81

• Gelatinization Behaviours and Gel Properties of Hydroxypropylated and Cross - linked Corn Starches

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 70 ~ 73

• Effects of Decontamination Treatments on Chemical Components of Panax Ginseng - Leaf Tea

• Á¶ÇÑ¿Á/Cho, Han Ok

• ÃÖ°­ÁÖ/±ÇÁßÈ£/º¯¸í¿ì/±Ç´ë¿ø/Choi, Kang Ju/Kwon, Joong Ho/Byun, Myung Woo/Kwon, Dae Won

• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 65 ~ 69

• Effect of Salting Levels on the Changes of Taste Constituents of Domestic Fermented Flounder Sikhae ...

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 59 ~ 64

• Rheological Chraracteristics of Thermal Gelatinized Corn Starch Solution

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 54 ~ 58

• Studies on the Nutritional Components of Mugwort , Artemisia mongolica Fischer

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 49 ~ 53

• Effect of Salts and Temperature upon the Rate and Extent of Aggregation of Casein during Acidificati...

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 42 ~ 48

• Effect of Lipoxygenase on Oxidative Stability of ¥â - Carotene and ¥á - Tocopherol

• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 37 ~ 41

• Investigation of Antioxidative Substances in Black Sesame Seed

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 31 ~ 36

• Identification of Putrefactive Bacteria Related to Soybean Curd

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 29 ~ 30

• Changes of Flavor Components in Chewing Gum during Storage by Gas Chromatography/Mass Spectrometry

• ±è»óÈ£/Kim, Sang Ho

• ÀÌÀ±Çü/À̱Լø/½Å¼º±â/Lee, Yoon Hyung/Rhee, Kyu Soon/Shin, Seong Kee

• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 25 ~ 28

• A Basic Study on Chitin from Krill and Kruma Prawn for Industrial Use

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 14 ~ 24

• Effect of Lysozyme , Glycine , Lysine and EDTA on the Growth of Lactobacillus Plantarum

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 11 ~ 13

• Effect of Ginseng on the Lipid Oxidation in Pork and Poultry Meat

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• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 7 ~ 10

• Changes in Chromatographic Fractionation and Composition of the Proteins of Malting Barley Grain dur...

• Korean Journal of Food Science and Technology   1992  Volume.24  No.1 1 ~ 6