• Determination of Ethanol in Alcoholic Beverages by Alcohol Oxidase Sensor

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 266 ~ 269

• Effect of Steeping Time of Waxy Rice on the Firming Rate of Waxy Rice Cake

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 264 ~ 265

• Screening of Natural Preservatives to Inhibit Kimchi Fermentation

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 257 ~ 263

• Cornmeal Puffing with CO2 Gas

• Mulvaney, SJ.

• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 251 ~ 256

• Rheological Properties of Konjac Glucomannan Dispersons

• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 246 ~ 250

• Effects of Delayed Chilling and Aging on the Contents of ATP - Related Compounds and Taste of Pork

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 241 ~ 245

• Volatile Components and Fusel Oils of Sojues and Mashes Brewed by Korean Traditional Method

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 235 ~ 240

• Fractionation of Angiotensin Converting Enzyme(ACE) Inhibitory Peptides from Soybean Paste

• ÀÌÇüÀç/Lee, Hyung Jae

• ³²Èñ¼·/½ÅÀçÀÍ/¾Èâ¿ø/ÀÌÇüÁÖ/¹®ÅÂÈ­/Nam, Hee Sop/Shin, Zae Ik/Ahn, Chang Won/Lee, Hyung Joo/Moon, Tae Hwa

• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 230 ~ 234

• Recovery of Soy Oligosaccharides using Calcium Oxide

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 225 ~ 229

• Contamination of Fumonisin B1 in Corn - Based Feed Products in Korea

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 221 ~ 224

• Antimicrobial Activities of the Extracts of Vegetable Kimchi Stuff

• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 216 ~ 220

• Manufacture of Some Korean Medicinal Herb Liquors by Soaking

• Jeong Heon-Sang

• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 210 ~ 215

• The Effects of Various Reaction Conditions on Trans Isomer Formation in Hydrogenating Edible Soybean...

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 205 ~ 209

• Changes in Contents of Some Taste Compounds of Fish Meat by Heating Conditions

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 199 ~ 204

• Prediction of the Rhelolgical of Soybean Curd during Storage by using WLF equation

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 193 ~ 198

• Changes of Microbial and Chemical Components in Salt - fermented Youbsak during the Fermentation

• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 185 ~ 192

• Ultrafiltration of Soybean Cooking Water for the Production of Soy - oligosaccharides

• ¼ÕÇå¼ö/Sohn, Heon Soo

• ±è³²¼ö/¸ñö±Õ/±¸°æÇü/¹Úµ¿ÁØ/Kim, Namsoo/Mok, Chulkyoon/Ku, Kyung Hyung/Park, Dong June

• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 181 ~ 184

• Study on the Ethanol Recovery Process using Direct Contact Heat Exchange

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 176 ~ 180

• Physical and Physiological Properties of Isomaltooligosaccharides and Fructooligosaccharides

• ¹Ú°æÈ£/Park, Kyung Ho

• È«¼º¿ë/À°Ã¶/±èÁ¤·Ä/±ÇÇõ°Ç/¹ÚÂù±¸/Hong, Sung Yong/Yook, Cheol/Kim, Jeong Ryul/Kwon, Hyuk Kon/Park, Chan Koo

• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 170 ~ 175

• Simulation of Fuzzy Logic Controller for Food Extrusion Process

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.2 164 ~ 169