• Quality Characteristics of Soju Mashes Brewed by Korean Traditional Method

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 134 ~ 140

• Effect of Growth Rate and Cultivation Temperature on the Yeast RNA Accumulation and Autolysis Effici...

• ÀÌÇüÀç/Lee, Hyung Jae

• ±Ç¿À¼º/³²Èñ¼·/±è¼º·æ/Kwon, Oh Sung/Nam, Hee Sop/Kim, Sung Yong

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 129 ~ 133

• Characteristics of Nitrite Scavenger Derived from Seeds of Cassia tora L .

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 124 ~ 128

• Effect of Water Activity on the Growth of Fusarium moniliforme NRRL 13569 and on the Fumonisin B1 Pr...

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 119 ~ 123

• Quality Changes of Commercial Kimchi Products by Different Packaging Methods

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 112 ~ 118

• Relationship between Molecular Structure of Rice Amylopectin and Texture of Cooked Rice

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 105 ~ 111

• Comparative Tests on the Acid Tolerance of Some Lactic - Acid - Bacteria Species Isolated from Lacti...

• ¿À¼¼Á¾/Oh, Se Jong

• ¹é¿µÁø/½ÉÀçÇå/±è»ó±³/Baek, Young Jin/Sim, Jae Hun/Kim, Sang Kyo

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 101 ~ 104

• Stability of Naphthoquinone Pigments Isolated from the Roots of Lithospermum erythrorhizon by Variou...

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 97 ~ 100

• Inhibitory Effect of Novel Flavan - 3 - ol isolated Theobroma cacao L . Husk on Glucosyltransferase

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 92 ~ 96

• Changes in Functional Properties of Alginic Acid by Enzymatic Degradation

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 86 ~ 91

• Antioxidative Activity and Physiological Activity of Some Korean Medicinal Plants

• ÀÌ¿µÃ¶/Lee, Young Chul

• ±èÇö±¸/±è¿µ¾ð/µµÁ¤·æ/À̺οë/Kim, Hyun Ku/Kim, Young Eon/Do, Jeong Ryong/Lee, Boo Young

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 80 ~ 85

• Antimicrobial Activity of Autoclaved Cabbage Juice

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 74 ~ 79

• Extraction Yields of Hizikia fusiforme and Aloe vera Linne by Supercritical Carbon Dioxide and Antim...

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 68 ~ 73

• Proximate Composition and Microbial Content Change of Broiler Waste Silage by Mixing with Wheat Bran...

• Á¤°Ç¼·/Chung, Kun Sub

• ÀÌ¿µÇö/Â÷»óÇù/Á¶ÀçÈÖ/ÀåÆǽÄ/Yi, Young Hyoun/Cha, Sang Hyup/Cho, Jae Huy/Chang, Pahn Shic

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 63 ~ 67

• Changes in Microflora and Enzyme Activities of Traditional Kochujang Meju during Fermentation

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 56 ~ 62

• Preparation and Characteristics of Yogurt from Milk Added with Soy Milk and Brown Rice

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 47 ~ 55

• Changes of Linolenic Acid Content and Reactivity during Partial Hydrogenation of Soybean Oil with an...

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 41 ~ 46

• Carbohydrates Analyses of Korean Yam(Dioscorea) Tubers

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 36 ~ 40

• The Improvement of Corn Starch Isolation Process by Gamma Irradiation

• °­ÀÏÁØ/Kang, Il Jun

• ±è¼º°ï/±ÇÁßÈ£/º¯¸í¿ì/À̼öÁ¤/Kim, Sung Kon/Kwon, Joong Ho/Byun, Myung Woo/Lee, Soo Jeong

• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 30 ~ 35

• The Changes in Organic Acids and Fatty Acids in Kochujang Prepared with Different Mashing Methods

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.1 25 ~ 29