• Study on the Determination of the Amount of Added Water for Rice Cooking by Extrusion Test of Cooked...

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 98 ~ 101

• A Study of Greenish Pigments from Rhodopseudomonas viridis by Acetone Extraction

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 93 ~ 97

• Influence of Postmortem Storage Temperatures between 0 ¡­ 30¡É on the Physico - chemical Changes and...

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 88 ~ 92

• Characterization of Trypsin Inhibitors Purified from Trichosanthes kirilowii Root

• ±èÈñ¼÷/Kim, Hee Sook

• ¹ÚÀºÁÖ/À±µÎÈñ/Á¶ÀºÁ¤/·ùº´È£/Park, Eun Ju/Yun, Doo Hee/Cho, Eun Jung/Ryu, Byung Hho

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 81 ~ 87

• Reduction of the Antigenicity of Whey Protein by Enzymatic Hydrolysis

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 74 ~ 80

• Volatile flavor components of Dioscorea japonica

• Choi Hyang-Sook

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 68 ~ 73

• Effect of Packaging Material on Quality of Kimchi During Storage

• È«¼®ÀÎ/Hong, Seok In

• ±èÀ±Áö/¹Ú³ëÇö/Á¤Å¿¬/Kim, Yun Ji/Park, Noh Hyun/Chung, Tae Yon

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 62 ~ 67

• Evaluation of Panel Performance by Analysis of Variance , Correlation Analysis and Principal Compone...

• ½Å¸í°ï/Shin, Myung Gon

• È«¼ºÈñ/¹ÎºÀ±â/±è»ó¼÷/Hong, Sung Hie/Min, Bong Kee/Kim, Sang Sook

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 57 ~ 61

• Development of Combined Method for Extraction of Sea Tangle

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 51 ~ 56

• Development of Combined Methods for Effective Extraction of Sea Mustard

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 44 ~ 50

• Optimization of Heating and Addition of Water , Oil and Dextrin for Uncompressed SPI Tofu Preparatio...

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 37 ~ 43

• Effect of Water Addition and Heating on Textural Properties of Uncompressed SPI Tofu

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 31 ~ 36

• Effect of Heating Time and Mixed Coagulants for Prepared SPI Tofu

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 26 ~ 30

• Quality Changes of Kochujang Made of Rice Flour and Rice Starch Syrup During Aging

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 23 ~ 25

• Determination of Water - Soluble Vitamins by Free Solution Capillary Electrophoresis

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 18 ~ 22

• Comparison of Physicochemical Characteristics of Traditional and Commercial Kochujang during Ferment...

• ±è¿µ¼ö/Young Soo Kim

• ¿ÀÈÆÀÏ/±Çµ¿Áø/°­Åë»ï/Hoon Il Oh/Dong Jin Kwon/Tong Sam Kang

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 12 ~ 17

• Production of Cyclodextrin by Bacillus sp . ¥° - 5 Cyclodextrin Glucanotransferase

• À¯¿µ¼ö/Yoo, Young Soo

• ¹Ú°üÈ­/Á¤µ¿¼±/ÃÖÁ¾¼ö/±è¼ºÇõ/Á¤°©ÅÃ/Park, Kwan Hwa/Jung, Dong Sun/Choi, Jong soo/Kim, Soeng Hyuck/Chung, Kap Taek

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 6 ~ 11

• Effective Thermal Conductivity of Rice Starch

• Korean Journal of Food Science and Technology   1994  Volume.26  No.1 1 ~ 5