• Determination of ¥á - lactalbumin in Heated Milks by HPLC

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 393 ~ 395

• Effects of HCl , Sugar , Salt , and Sequestrants on Some Quality Properties of Aqueous extracts of S...

• , Park So-Youn

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 387 ~ 392

• Effect of Temperature on Some Quality Characteristics of Aqueous Extracts of Sea Mustard

• , , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 382 ~ 386

• Modified Atmosphere Storage for Extending Shelf Life of Oyster Mushroom and Shiitake

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 376 ~ 381

• Effect of Metal Ions and Substrate on the Thermostability of ¥á - Amylase from Bacillus licheniformi...

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 371 ~ 375

• Studies on the Chemical Synthesis of Aflatoxin - DNA Adduct

• , , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 367 ~ 370

• Changes in the Factors Associated with Decrease of Pungency in " Kagdugi " during Fermentation

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 361 ~ 366

• Changes of Quality in Stirred Yogurt during Storage at Various Conditions of Temperature and Shaking

• , , , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 353 ~ 360

• Physicochemical Properties of Defatted Nonwaxy and Waxy Rice Starches

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 347 ~ 352

• Antimutagenic Effects of Enzymatic Browning Reaction Products of polyphenol Compounds by polyphenolo...

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 341 ~ 346

• A Mechanical Model for Texture Changes and Rheological Properties of Radish During Salting

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 335 ~ 340

• Optimization for the Alcohol Fermentation of Hydrolyzed Vegetable Protein(HVP) Soy Sauce by Saccharo...

• , , , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 330 ~ 334

• Production of the Fungal Lipid Containing ¥ã - Linolenic Acid from Mucor sp . KCTC 8405 P

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 326 ~ 329

• Antioxidant Activity of Ethanol Extract from Rhus javanica Linne on Edible Oil

• À念»ó/Chang, Young Sang

• ÃÖ¿õ/½Åµ¿È­/½ÅÀçÀÍ/Choi, Ung/Shin, Dong Hwa/Shin, Jae Ik

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 320 ~ 325

• Changes in ¥ã - Aminobutyric Acid(GABA) and the Main Constituents by a Treatment Conditions and of A...

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 315 ~ 319

• Physico - chemical Properties of Soybean Curd Whey Concentrated by Reverse Osmosis

• ±è±æȯ/Kim, Kil Hwan

• ±èµ¿¸¸/¹éÇüÈñ/À̼¼Àº/ÁøÀç¼ø/Kim, Dong Man/Baek, Hyung Hee/Lee, Sei Eun/Jin, Jae Soon

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 311 ~ 314

• Factors Influencing the Removal of Water Soluble Solids from Soybean Curd Whey by Reverse Osmosis

• ±è±æȯ/Kim, Kil Hwan

• ±èµ¿¸¸/¹éÇüÈñ/À̼¼Àº/ÁøÀç¼ø/Kim, Dong Man/Baek, Hyung Hee/Lee, Sei Eun/Jin, Jae Soon

• Korean Journal of Food Science and Technology   1992  Volume.24  No.4 306 ~ 310

• Effect of Heating Medium and Evaporation Temperatures on Concentration of Garlic Juice

• 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   1992  Volume.24  No.4 301 ~ 305