• Stability of Oligosaccharides during Fermentation of Kimchi

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 203 ~ 206

• Effects of Erythrosine on the Cholesterol Oxidative Stability in an Aqueous Model System

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 197 ~ 202

• Effect of Vacuumizing Conditions on Quality Changes of Flexible Package Kimchi

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 190 ~ 196

• Purification and Physicochemical Properties of Superoxide Anion Radical Scavenger from Capsella burs...

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 184 ~ 189

• Oxidative Stability of DHA Added Mayonnaise

• ±èÁ¾¼ö/Kim, Jong Soo

• ±èÀç¿í/ÇãÁ¾È­/½ÉÁßȯ/À¯¹«¿µ/Çѽ¼ö/Kim, Jae Wook/Hur, Jong Wha/Shim, Joong Hwan/Yoo, Moo Yeong/Han, Seung Su

• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 179 ~ 183

• Effect of Screw Configurations and Process Parameters on Characteristics of Wheat Bran Extrudates

• Á¶¼ºÀÚ/Cho, Sung Ja

• ±èÇؼº/ȲÀç°ü/±èÁ¾ÅÂ/±èöÁø/Kim, Hae Sung/Hwang, Jae Kwan/Kim, Chong Tai/Kim, Chul Jin

• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 169 ~ 178

• Organoleptic Sweetness of Aspartame as Affected by Temperature , pH , Salt and Quinine

• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 162 ~ 168

• Studies on the Physicochemical Characteristics of Traditional Kochujang

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 157 ~ 161

• Studies on Taste Components of Traditional Kochujang

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 152 ~ 156

• Preparation of Oligosaccharides from Alginic Acid by Enzymic Hydrolysis

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 146 ~ 151

• Changes of Chemical Composition and Microflora in Commercial Kimchi

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 137 ~ 145

• Changes of Chemical Composition and Microflora in Bottled Vacuum Packed Kimchi during Storage at Dif...

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 127 ~ 136

• Change of Yeast Growth and Its RNA Content in Fed - batch Fermentation

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 122 ~ 126

• Studies on the Souring of Hansan Sogokju(Korean Traditional Rice Wine)

• , 

• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 117 ~ 121

• Physicochemical Properties of Antioxidant Fractions Extracted from Freeze - Dried Coffee by Various ...

• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 109 ~ 116

• Effect of High Hydrostatic Pressure on the Shelf - life and Sensory Characteristics of Angelica keis...

• ¿©ÀÍÇö/Yeo, Ick Hyun

• °­Á¤ÀÏ/¹ÚÁö¿ë/À̵¿¾ð/Kang, Jung Il/Park, Ji Yong/Lee, Dong Un

• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 105 ~ 108

• The Production of Functional Peptide from Whey Using Immobilized Trypsin

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 99 ~ 104

• Mineral Contents of Korean Apples and Apple Juices

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 90 ~ 98

• Antioxidative Activity of Ethanol Extract from Korean Medicinal Plants

• , 

• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 83 ~ 89

• Antioxidative Activity of Some Solvent Extract from Caesalpinia sappan L .

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.1 77 ~ 82