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Korean Journal of Food Science and Technology
Search Results :
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1
Infusion of Pectinesterase for Preventing Softening of Kimchi Tissue
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 393 ~ 395
2
The Physicochemical Properties of Crude Polysaccharide Fraction Isolated from Korean Ginseng(Panax g
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 389 ~ 392
3
Effect of Viscous Materials Removal from Sea Tangle Extracts on Volatile Flavor Constituents
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 384 ~ 388
4
Optimization of Membrane Separation Process for the Production of Dietary Fibers from Tangerine Peel
...
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 378 ~ 383
5
Identification and Determination of Dietary Fibers and Flavonoids in Pulp and Peel of Korean Tangeri
...
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 371 ~ 377
6
Elimination of Microorganisms Contaminated in Red Ginseng Powder by Irradiation Processing
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 366 ~ 370
7
Brassinosteroids in Rice Bran and Polished Rice
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 360 ~ 365
8
Study on the Stability of Anthocyanin Pigment Extracted from Purple Sweet Potato
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 352 ~ 359
9
Extraction and Characteristics of Purple Sweet Potato Pigment
, ,
Korean Journal of Food Science and Technology
1996 Volume.28 No.2 345 ~ 351
10
The Preparation of Yogurt from Egg White Powder and Casein
Korean Journal of Food Science and Technology
1996 Volume.28 No.2 337 ~ 344
11
Quality Characteristics of Mash of Takju Prepared by Different Raw Materials
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 330 ~ 336
12
Dewatering of Soybean Milk Residue by Hydraulic Press with Ohmic Heating
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 324 ~ 329
13
Flavor Components in Mash of Takju Prepared by Different Raw Materials
, ,
Korean Journal of Food Science and Technology
1996 Volume.28 No.2 316 ~ 323
14
Effect of Temperature and pH on Thermal Stability of Aspartame
Korean Journal of Food Science and Technology
1996 Volume.28 No.2 311 ~ 315
15
Retrogradation of Sucrose Fatty Acid Ester and Soybean Oil Added Rice Flour Gels
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 305 ~ 310
16
Sensory Characterization of Roasted Sesame Seed Oils Using Gas Chromatographic Data
Korean Journal of Food Science and Technology
1996 Volume.28 No.2 298 ~ 304
17
Biochemical Changes in Muscle Protein of Squid Sikhae during Fermentation
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 292 ~ 297
18
Packaging Techniques to Prevent Winter Kimchi from Inflation
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Korean Journal of Food Science and Technology
1996 Volume.28 No.2 285 ~ 291
19
A New Selective Medium for the Isolation and the Detection of Leuconostocs in Foodstuffs
, ,
Korean Journal of Food Science and Technology
1996 Volume.28 No.2 279 ~ 284
20
Reaction Mode of Transglucosidase from Aspergillus niger for Production of Isomaltooligosaccharides
, ,
Korean Journal of Food Science and Technology
1996 Volume.28 No.2 273 ~ 278
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