• Changes in Quality Attributes of Chang - pyung Yeot(taffy - like foods) with Storage Temperature

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 515 ~ 518

• Effect of Soaking Conditions on Texture of Cooked Rice

• Kim Myung-Hwan

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 511 ~ 514

• Development of Solvent System for Enzymatic Synthesis of N - Benzoylaspartame

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 504 ~ 510

• Studies on Antioxidative Substances of Ganoderma lucidum

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 497 ~ 503

• Quality Comparison of Luncheon Meats

• ¾ç½Â¿ë/Yang, S Y

• Á¤¸í¼·/¹ÚÇüÀÏ/À̹«ÇÏ/Chung, M S/Park, H I/Lee, M

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 492 ~ 496

• Effects of pH and Natural Polysaccharide Gums on the Foam Stability of Soy Protein Isolate

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 482 ~ 491

• Histological Changes of Doenjang during the Fermentation with Different Strains

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 477 ~ 481

• Effect of Storage Period of Rice on Quality of Rice Added Yogurt

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 470 ~ 476

• Effect of Processing Conditions Upon Heat Stability and Structure Formation in Fish Protein

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 463 ~ 469

• Lactic Acid , Ethylalcohol and 4 - Ethylguaiacol Contents of Rapid Fermentation of Sardine Soy Sauce...

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 456 ~ 462

• Red Pigment Production from Monascus anka albidus

• Kim Hyun-Ho, 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 451 ~ 455

• Chemical Compositions of Corni Fructus and Separating Properties of Its Flesh by drying

• ÀÌ¿µÃ¶/Lee, Young Chul

• ±è¿µ¾ð/±èöÁø/À̺οë/Kim, Young Eon/Kim, Chul Jin/Lee, Boo Yong

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 447 ~ 450

• Changes in Compositions of Liquor Fractions Distilled from Samil - ju with Various Distillation Cond...

• Yoon Hyang-Sik, Jeong Heon-Sang, 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 440 ~ 446

• Process Optimization of Red Pepper Drying for the Improvement of Drying Efficiency

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 428 ~ 439

• Volatile Components of Kumquat(Fortunella margarita)

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 423 ~ 427

• Fluidization Study in the Fluidized Bed Drying of Naked and Husked Barley

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 414 ~ 422

• Influence of the homogenizing grade and meathematical treatment on the determination of ground beef ...

• Grossklaus, Diter

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 408 ~ 413

• Studies on the Near Infrared Diffuse Reflection Spectroscopy for Meat Components

• Grossklaus, Diter

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 404 ~ 407

• Development of Immunoassay Systems for the Assay of Soy Protein in Meat Products

• , , , , , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.5 397 ~ 403