• Changes in Physicochemical Characteristics of Immature Barley Kernels during Roasting

• ±è¼º¼ö/Kim, Sung Soo

• ¼®È£¹®/È«Èñµµ/±è°æŹ/ÀÌ¿µÅÃ/Seog, Ho Moon/Hong, Hee Do/Kim, Kyung Tack/Lee, Young Tack

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 336 ~ 342

• Prediction of Shelf - life of Instant Noodle by Hexanal Content

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 331 ~ 335

• Changes in Properties of Kimchi Prepared with Different Kinds and Levels of Salted and Fermented Sea...

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 324 ~ 330

• Some Physiological Activity of Phenolic Substances in Plant Foods

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 317 ~ 323

• Analysis of Phenolic Substances Content in Korean Plant Foods

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 310 ~ 316

• Preparation Condition and Product Quality of Precooked Redbean Porridge

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 305 ~ 309

• Effect of Storage Temperature on the Physicochemical Characteristics in Kochujang(Red Pepper Soybean...

• ½Åµ¿ºó/Shin, Dong Bin

• ±¸¹Î¼±/Á¤°Ç¼·/ÀÌ¿Á¼÷/¹Ú¿ì¹®/Koo, Min Seon/Chung, Kun Sub/Yi, Ock Sook/Park, Woo Mun

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 300 ~ 304

• Investigation of Selective Medium for Isolation and Enumeration of Bacteroides sp . from the Feces o...

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 295 ~ 299

• Composition , Water - Holding Capacity and Effect on Starch Retrogradation of Rice Bran Dietary Fibe...

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 288 ~ 294

• Quality Changes of Salted Chinese Cabbage by Packaging Methods during Storage

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 283 ~ 287

• Comparative Effects of Gamma Irradiation and Ethylene Oxide Fumigation on Some Chemical Quality of W...

• Á¶ÇÑ¿Á/Cho, Han Ok

• ÇѺ´ÈÆ/±ÇÁßÈ£/º¯¸í¿ì/Han, Byung Hoon/Kwon, Joong Ho/Byun, Myung Woo

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 278 ~ 282

• Comparative Effects of Gamma Irradiation and Ethylene Oxide Fumigation on Sorption Properties and Mi...

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 272 ~ 277

• Preparation of Yogurt Added with Potato and its Characteristics

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 266 ~ 271

• Screening for Antimicrobial Compounds in Unused Marine Resources by the Paper Disk Method

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 261 ~ 265

• Volatile Flavor Components of Soybean Paste(Doenjang) Prepared from Different Types of Strains

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 255 ~ 260

• Changes in the Quality Characteristics of Freeze - Dried Chungkook - Jang Soup

• ½Åµ¿ºó/Shin, Dong Bin

• ±¸¹Î¼±/Á¤°Ç¼·/ÀÌ¿Á¼÷/È«´ë±¤/Koo, Min Seon/Chung, Kun Sub/Yi, Ock Sook/Hong, Dae Kwang

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 250 ~ 254

• Effect of CO2 Gas Packaging on the Shelf - life of Refrigerated Pork Cuts

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• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 246 ~ 249

• Changes in Some Characteristics of Brined Chinese Cabbage of Fall Cultivars During Storage

• ÀÌÀμ±/Lee, In Seon

• ±¸¿µÁ¶/°­±¹Èñ/¹Ú¿Ï¼ö/Koo, Young Jo/Kang, Kook Hee/Park, Wan Soo

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 239 ~ 245

• Kimchi Preparation with Brined Chinese Cabbage and Seasoning Mixture Stored Separately

• ÀÌÀμ±/Lee, In Seon

• ±¸¿µÁ¶/¹Ú¿Ï¼ö/ÇÑ¿µ¼÷/Koo, Young Jo/Park, Wan Soo/Han, Young Sook

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 231 ~ 238

• Comparison of Fall Cultivars of Chinese Cabbage for Kimchi Preparation

• ÀÌÀμ±/Lee, In Seon

• ±¸¿µÁ¶/°­±¹Èñ/¹Ú¿Ï¼ö/Koo, Young Jo/Kang, Kook Hee/Park, Wan Soo

• Korean Journal of Food Science and Technology   1994  Volume.26  No.3 226 ~ 230