• Glycosidase Pattern of Bacteroides fragilis Roid 8 Isolated from a Korean Adult Feces

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 191 ~ 195

• Physicochemical Changes in Tilapia Oreochromis niloticus Muscle Induced by Acclimation to Sea Water

• ±è¼ºÁØ/Kim, Seong Jun

• À±È£µ¿/¹ÚÁ¤Èì/ÁöûÀÏ/Ȳ±Ôö/Yoon, Ho Dong/Park, Jeong Heum/Ji, Cheong Il/Hwang, Gyu Chul

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 185 ~ 190

• Estimation of Kinetic Parameters of Nonenzymatic Browning Reaction Using Equivalent Time at Referenc...

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 178 ~ 184

• Sterilizing and Deodorizing Effect of UV - Ray Air Cleaner for Refrigerator

• ÀÌÈ«¿ø/Lee, Hong Won

• ÀÌ¿µÁø/±è°æ¸¸/ÀüÀç±Ù/ÀåÀÇ¿µ/Lee, Young Jin/Kim, Kyung Man/Chun, Jae Kun/Jang, Eu Yung

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 174 ~ 177

• Design of UV - ray Air Cleaner for Refrigerator and Its Sterilizing Effect

• ÀÌÈ«¿ø/Lee, Hong Won

• ÀÌ¿µÁø/±è°æ¸¸/ÀüÀç±Ù/ÀåÀÇ¿µ/Lee, Young Jin/Kim, Kyung Man/Chun, Jae Kun/Jang, Eu Yung

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 171 ~ 173

• Heavy Metal Content and its Change in Open Storage of Canned Orange Juice

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 165 ~ 170

• Studies on Antioxidant Activity of Ethanol Extracts from Defatted Perilla Flour

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 160 ~ 164

• Continuous Rapid Fermentation of Sardine Soy Sauce by Using Column Type Reactor Packed Immobilized Y...

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 154 ~ 159

• Composition and Structure Confirmation of Glucitol Fatty Acid Polyesters

• °ø¿î¿µ/Kong, Un Young

• ±èÁ¤ÇÑ/À±Èñ³²/Á¤ÇÏ¿­/Kim, Jung Han/Yoon, Hee Nam/Chung, Ha Yull

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 148 ~ 153

• Isolation of Photosynthetic Bacteria and the Cell Growth on Soybean - Curd Whey Wastes

• Lee Ke-Ho

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 142 ~ 147

• Volatile Aroma Compounds of Yogurt from Milk and Cereals

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 136 ~ 141

• The Preparation of Yogurt from Milk and Cereals

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 130 ~ 135

• Physico - chemical Properties of Acetylated Rice Starches

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 123 ~ 129

• Salting Storage Method of Highland Chinese Cabbage for Kimchi

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 118 ~ 122

• Effect of Sodium Alginate , Gum Karaya , and Gum Arabic on the Foaming Properties of Sodium Caseinat...

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 109 ~ 117

• Electrochemical Measurement of Salt content in Soysauce and Margarine

• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 105 ~ 108

• Study on the Preparation of Kochujang with Addition of Fruit Juices

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 98 ~ 104

• Prediction of Water Activity for Gelatinized Model Foods

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 94 ~ 97

• Production of ¥â - xylosidase from Bifidobacterium sp . Int - 57

• Lee Ke-Ho

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.2 89 ~ 93