• Effect of Heating Temperature , Time and Protein Concentration on the Gel Properties and Heat Stabil...

• ÀÌÄ¡È£/Lee, Chi Ho

• ÃÖº´±Ô/±èõÁ¦/ÇÑÀǼö/ÃÖµµ¿µ/°í¿ø½Ä/Á¤±¸¿ë/Choe, Byung Kyu/Kim, Cheon Jei/Han, Eui Su/Choi, Do Young/Ko, Won Sik/Joung, K...

• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 295 ~ 298

• Extraction of EPA and DHA from Tuna Oil Using Supercritical Carbon Dioxide

• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 288 ~ 294

• Effect of Ethanol Concentration on Index Components and Physicochemical Characteristics of Cinnamon ...

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 282 ~ 287

• Conformational Stability of Proteins in Colloidal Food Model System

• Song Kyung-Bin

• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 277 ~ 281

• Modified Atmosphere Packaging of Leaf Lettuce

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 270 ~ 276

• Molecular Structural Properties of Legume Starches

• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 264 ~ 269

• Characteristic of yoghurt containing puffed rice flour

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 258 ~ 263

• Effect of Electrical Stimulation on Physico - Chemical Properties of Korean Native Cattle Meat

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 252 ~ 257

• Changes of Physicochemical Properties of Soaked Glutinous Rice During Preparation of Yu - Kwa

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 247 ~ 251

• Shelf - life Extension of Yukwa(oil Puffed rice cake) by O2 Preventive Packing

• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 243 ~ 246

• Inhibition Effect of Against Angiotensin Converting Enzyme of Flavan - 3 - ols isolated Korean Green...

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 238 ~ 242

• Cooking Properties of Dry Noodles Prepared from HRW - WW and HRW - ASW Wheat Flour Blends

• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 232 ~ 237

• Analysis of Dietary Fiber Content in Korean Vegetable Foods

• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 225 ~ 231

• Antioxidative Effect of Brown Materials Extracted from Roasted Coffee Beans

• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 220 ~ 224

• Isolation of Antioxidative Substances from Browning Reaction Product Obtained from L - Ascorbic Acid...

• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 214 ~ 219

• The Dynamic Characteristics of a Two Phase Fluidized Beds

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 210 ~ 213

• Effect of Solvents and Some Extraction Conditions on Antioxidant Activity in Cinnamon Extracts

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 204 ~ 209

• Screening of Complement - System Activating Polysaccharide from Edible Plants and Its Action Mode

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.3 197 ~ 203