• Effects of Steam Sources and Glycerol on the Storage Stability of Fish Oil

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 824 ~ 827

• Preparation and Characterization of Rice Starch Maltodextrin

• ±è¿µ¼÷/Kim, Young Sook

• ±èÁ¤¹Î/½ÅÇØÇå/º¯À¯·®/±èÁ¾¿í/Kim, Jung Min/Shin, Hae Hun/Pyun, Yu Ryang/Kim, Jong Wook

• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 819 ~ 823

• Effect on Fermentation and Storage of Yogurt Using Control System of Refrigerator

• ¼º³«°è/Sung, Nack Kie

• À̱¤ÈÆ/±è¾ç¿ì/°í¿ë´ö/Àü¼º½Ä/Á¤Èñ¿±/±è°æ¼÷/Lee, Kwang Hoon/Kim, Yang Woo/Ko, Yong Duck/Chun, Sung Sik/Chung, Hee Yeep/Kim...

• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 814 ~ 818

• Effect of Various Pretreatments and Drying Methods on the Quality of Dried Vegetables

• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 805 ~ 813

• Physicochemical Properties of Konjac Glucomannan

• ±è½ÂÈ£/Kim, Seung Ho

• ±è³²¼ö/¸ñö±Õ/Áö¼ö°æ/Kim, Namsoo/Mok, Chulkyoon/Ji, Soo Kyung

• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 799 ~ 804

• Ohmic Heating Characteristics of Fermented Soybean Paste and Kochujang

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 791 ~ 798

• Decolorization of Shrimp Chitin Using Sodium Hypochlorite

• ÀÌÇüÀç/Lee, Hyung Jae

• ³²Èñ¼·/¾Èâ¿ø/½Å¿ëö/Nam, Hee Sop/Ahn, Chang Won/Shin, Yong Choul

• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 787 ~ 790

• Formation of Meatlike Flavors by Maillard Reaction Using Hydrolyzed Vegetable Protein(HVP)

• ÀÌÇüÀç/Lee, Hyung Jae

• ³²Èñ¼·/ÀÌÁ¤±Ù/À±¼®È¯/Nam, Hee Sop/Lee, Jung Keun/Yoon, Suk Hwan

• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 781 ~ 786

• Sensory Evaluation of Cooked Rice with Fuzzy Reasoning

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 776 ~ 780

• Relationships Between Fermentative Gas Pressure and Quality Changes of Packaged Kimchi at Different ...

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 770 ~ 775

• The Conductance Determination of Total , Coliform and Psychrotrophic bacteria Counts in Raw Milk by ...

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 764 ~ 769

• Rutin and Mineral Contents on Improved Kinds of Korean Buckwheat at Growing Stage

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 759 ~ 763

• Determination and Multivariate Analysis of Flavour Components in the Korean Folk Sojues Using GC - M...

• , , Kim Kun, Park Hye-Seong

• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 750 ~ 758

• Effect of Green Tea Beverage for the Removal of Cadmium and Lead by Animal Experiments

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 745 ~ 749

• Effect of Green Tea Beverage on the Removal of Cadmium and Lead by Membrane Filtration

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 740 ~ 744

• Screening of Natural Antimicrobial Edible Plant Extract for Dooboo , Fish paste , Makkoli Spoilage M...

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 733 ~ 739

• Reduction of Fermentation Time for Preparation of Dongchimi Juice

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 726 ~ 732

• Application of Near Infrared Reflectance Spectroscopy in Quality Evaluation of Domestic Rice

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 718 ~ 725

• Changes of Gas Composition in Package of Fresh Peeled Garlic by Packing Materilas

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 713 ~ 717

• Flavor Components of Citron Juice as Affected by the Extraction Method

• ÀÌ¿µÃ¶/Lee, Young Chul

• Á¤Áø¿õ/Á¤½Â¿ø/ÀÌ°æ¹Ì/Jeong, Jin Woong/Jung, Sung Woon/Lee, Kyung Mee

• Korean Journal of Food Science and Technology   1994  Volume.26  No.6 709 ~ 712