• Structure and Properties of Hot - Water Insoluble Rice Starch

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 631 ~ 634

• Properties of Hot - water Extracts and Extract - gels of Starches for Mook

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 625 ~ 630

• Computation of Theoretical Maximum Daily Intake and Safety Index of Pesticides by Korean Population

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 618 ~ 624

• Changes in Acid Production , Sensory Properties of Yogurt and Volatile Aroma Compounds during Lactic...

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 612 ~ 617

• Analysis and Quantitation of Di - and Trisaccharides in Native - bee Honeys Using Capillary Gas Chro...

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 605 ~ 611

• Effects of Mugwort , Onion and Polygalae Radix on the Intestinal Environment of Rats

• ±¸¿µÁ¶/Koo, Young Jo

• À̼±È­/¿ì¼øÀÚ/½ÅÇö°æ/Lee, Seon Hwa/Woo, Sun Ja/Shin, Hyun Kyung

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 598 ~ 604

• Effect of Heating Temperature on Viscosity of Starch Dough

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 593 ~ 597

• Effect of Moisture Content on Viscosity of Starch Dough

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 582 ~ 592

• The Flow Behavior of Skin Collagen

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 576 ~ 581

• Differential Scanning Calorimetry of Skin Collagen

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 571 ~ 575

• Synthetic Conditions of an Aspartame Precursorby Immobilized Thermolysin

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 564 ~ 570

• Effect of the Aloe arborescens Added - Diet on the Cadmium Toxicity in Rat

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 555 ~ 563

• Freshness Prolongation of Crisphead Lettuce by Vacuum Cooling and Cold - Chain System

• ±èµ¿Ã¶/Kim, Dong Chul

• Á¤Áø¿õ/±èº´»ï/À̼¼Àº/³²±Ã¹è/Jeong, Jin Woong/Kim, Byeong Sam/Lee, Se Eun/Nahm, Gung Bae

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 546 ~ 554

• Changes in Quality of Lettuce During Storage by Immersion - Type Hydrocooling

• Á¤Áø¿õ/Jeong, Jin Woong

• ¹Ú±âÀç/±èº´»ï/³²±Ã¹è/±èÀÇ¿õ/Park, Kee Jai/Kim, Byeong Sam/Nahmgung, Bae/Kim, Oni Woung

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 537 ~ 545

• Effect of Water Activity on the Physicochemical Properties of Sweet Potato Starch during Storage

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 532 ~ 536

• Neural Network Modeling for Bread Baking Process

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 525 ~ 531

• Quality Determination of Shrimp(Penaeus japonicus) during Iced and Frozen Storage

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 520 ~ 524

• Quality Characteristics of Korean Rice as Brewing Adjunct

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• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 516 ~ 519

• Cultural Characteristics of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 506 ~ 515

• Identification of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi

• Korean Journal of Food Science and Technology   1995  Volume.27  No.4 495 ~ 505