• Optimum Ratios of Added Water for Rice Cooking at Different Amount of Rice Contents

• ½Å¸í°ï/Shin, Myung Gon

• È«¼ºÈñ/¹ÎºÀ±â/Hong, Sung Hie/Min, Bong Kee

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 623 ~ 624

• Rheological Properties of the Gelatinized Yam Starch Solution

• ÀÌ¿µÃ¶/Young Chul Lee

• ¹Ú¹«Çö/±èöÁø/À̺οë/±èÈ«¸¸/Moo Hyun Park/Chul Jin Kim/Boo Yong Lee/Heung Man Kim

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 619 ~ 622

• The Isolation of Taurine from the Oyster Shucking Juice Using Ion Exchange Column Chromatography

• ±èµ¿¼ö/Kim, Dong Soo

• ÀÌ¿µÃ¶/±¸Àç±Ù/±è¿µ¸í/Lee, Young Chul/Koo, Jae Geun/Kim, Young Myoung

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 616 ~ 618

• Studies on Lipid and Fatty acid Composition of Korean Perilla Leaves(Penilla frutescens var . japoni...

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 610 ~ 615

• Storage of Tomatoes by Polyethylene Film Packaging and CO2 Treatment

• , , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 603 ~ 609

• Rheological Properties of Hot - Water Extractable Concentrates of Boxthorn(Lycii Fructus) and Mixed ...

• ¹Ú¹«Çö/Park, Moo Hyun

• ±èöÁø/À̺οë/±èÈ︸/Kim, Chul Jin/Lee, Boo Yong/Kim, Heung Man

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 597 ~ 602

• The Nutritional Components of Aerial Whole Plant and Juice of Angelica keiskei Koidz

• , , , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 592 ~ 596

• Changes of Oligosaccharide in Soymilk with Mixed Cultures of Lactobacillus acidophilus and Saccharom...

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 586 ~ 591

• Isolation of the Zearalenone - Producing Strains from Agricultural Products in Youngnam Districts

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 581 ~ 585

• Physical Properties of Chitosan Film made from Crab Shell

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 574 ~ 580

• Molecular Structural Properties of Waxy Rice Starch

• , , , Choi Gyeong-Cheol

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 568 ~ 573

• Estimation of the Total Dietary Intake of Saccharin by Korean Population

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 563 ~ 567

• Structure and Isolation of Xanthine Oxidase Inhibitor from Oolong Tea

• ±è¿ø±Ø/Kim, Won Keuk

• ±ÇÀͺÎ/¾ÈºÀÀü/ÃÖû/ÃÖÀåÀ±/Kwon, Ik Boo/An, Bong Jeun/Choi, Cheong/Choi, Jang Youn

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 558 ~ 562

• Studies on Antimicrobial Substances of Canoderma lucidum

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 552 ~ 557

• Stability of Some Fried Foods Prepared with Oils Containing Rhus javanica Linne Ethanol Extract with...

• À念»ó/Chang, Young Sang

• ½Åµ¿È­/°­¿ì¼®/ÀÌ¿¬Àç/Shin, Dong Hwa/Kang, Woo Suk/Lee, Yun Jae

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 547 ~ 551

• Processing of Low Salt Fermented Sauce of Shellfish with Citric Acid Pretreatment

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 541 ~ 546

• Isolation and Characterization of Antioxidant Components in Epimedium koreanum NAKAI extract

• , 

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 535 ~ 540

• Growth Stimulation of Lactic Acid Bacteria by a Radish Component

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 528 ~ 534

• Measurement of Food Process Variables with Microcomputer

• ¼­¸í±³/Suh, Myung Gyo

• ÃÖÁ¾¿í/°­Áؼö/Á¤½Å±³/Choi, Jong Uck/Kang, Jun Soo/Chung, Shin Kyo

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 524 ~ 527

• A Study on th Proteolysis of Mussel Protein by a Commercial Enzyme Preparation

• ÃÖÀÎÀç/Choi, In Jae

• ³²Èñ¼·/½ÅÀçÀÍ/À̺´ÈÆ/Nam, Hee Sop/Shin, Zae Ik/Lee, Byong Hoon

• Korean Journal of Food Science and Technology   1992  Volume.24  No.6 519 ~ 523