• Effects of Polysaccharide Hydrolase on Solids Yields and Viscosity of Aqueous Extracts of Sea Mustar...

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 589 ~ 595

• Screening of the Foodstuffs Influencing the Growth of Bifidobacterium spp . and Clostridium perfring...

• ¹ÚÁ¾Çö/Park, Jong Hyun

• ½ÅÇö°æ/À¯Áø¿µ/±¸¿µÁ¶/±Çµ¿Áø/Çѳ²¼ö/Shin, Hyun Kyung/Yoo, Jin Young/Koo, Young Jo/Kwon, Dong Jin/Han, Nam Soo

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 582 ~ 588

• Thermostability of Polygalacturonase from Chinese Cabbage

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 576 ~ 581

• Effect of Surface Hydrophobicity of Soybean Peptides on the Concentration of Serum Cholesterol and F...

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 571 ~ 575

• Isolation and Characterization of Peroxidase from Jerusalem Artichoke Tubers

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 565 ~ 570

• Drying Characteristics of Fluidized Bed Drying of Naked Barley

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 558 ~ 564

• Effects of Amino Acid Composition and Average Hydrophobicity of Soybean Peptides on the Concentratio...

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 552 ~ 557

• Effects of Different Milling Methodes on Physico - chemical Properties & Products

• ±è±æȯ/Kim, Kil Hwan

• ±è¿µÀÎ/ÀÌ»óÈ¿/ÀÌÇöÀ¯/±ÝÁؼ®/Kim, Young In/Lee, Sang Hyo/Lee, Hyun Yu/Kum, Jun Seok

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 546 ~ 551

• Effect of Different Milling Methods on Distribution of Particle Size of Rice Flours

• ±è±æȯ/Kim, Kil Hwan

• ±è¿µÀÎ/ÀÌ»óÈ¿/ÀÌÇöÀ¯/±ÝÁؼ®/Kim, Young In/Lee, Sang Hyo/Lee, Hyun Yu/Kum, Jun Seok

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 541 ~ 545

• Effects of Steeping on Physicochemical Properties of Waxy Rice

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 535 ~ 540

• The Nitrite - scavenging Effects by the Component of Traditional Tea Materials

• ±èµ¿¼ö/Kim, Dong Soo

• ¹Ú¿µÈ£/±è¼±ºÀ/¹Ú¿µ¹ü/µµÁ¤·æ/Park, Yeung Ho/Kim, Seon Bong/Park, Yeung Beom/Do, Jeong Ryong

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 530 ~ 534

• The Nitro - scavenging Effects by the Component of Cassiae Torae Semen

• ±èµ¿¼ö/Kim, Dong Soo

• ÃÖÀç¼ö/¹Ú¿µÈ£/±è¼±ºÀ/¹Ú¿µ¹ü/µµÁ¤·æ/Choi, Jae Sue/Park, Yeung Ho/Kim, Seon Bong/Park, Yeung Beom/Do, Jeong Ryong

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 526 ~ 529

• Factors Affecting Protein Adsorption at the Air - Water Interface

• Song Kyung-Bin

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 521 ~ 525

• Factors Affecting Lipid Oxidation Development in High pH Ground Pork

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• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 517 ~ 520

• Effects of Commercial Food Grade Enzyme on Acceleration of Ripening in U . F . Cheese Base Slurries

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 510 ~ 516

• Changes in Microflora and Enzyme activities of Traditional Kochujang during Fermentation

• ±è¿µ¼ö/Kim, Young Soo

• ¿ÀÈÆÀÏ/±Çµ¿Áø/±¸¹Î¼±/°­Åë»ï/Oh, Hoon Il/Kwon, Dong Jin/Koo, Min Seon/Kang, Tong Sam

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 502 ~ 509

• Volatile Flavor Components of Traditional and Commercial Kochujang

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 494 ~ 501

• Sensory Characteristics of Cooked Rice Stored in an Electric Rice Cooker

• ±è±¤¿Á/Kim, Kwang Ok

• ÀÌ¿µÁÖ/½Å¸í°ï/¼º³»°æ/¹ÎºÀ±â/Lee, Young Joo/Shin, Myung Gon/Sung, Nae Kyung/Min, Bong Kee

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 487 ~ 493

• Application of a Computerized Least - Cost Formulation in Processing an Emulsion - Type Sausage

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 481 ~ 486

• Prediction of Bind Values of Raw Meats by Examination their Compositions and Functionalities

• Korean Journal of Food Science and Technology   1993  Volume.25  No.5 475 ~ 480