• Antimutagenic Effects of Bifidobacteria

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 796 ~ 799

• Inactivation of Pectinesterase in Citrus Juice by Supercritical Carbon Dioxide

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 790 ~ 795

• Image Processing System for Color Analysis of Food

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 786 ~ 789

• Shelf - life and Microbiological Study of Sansung Takju

• Yang Ji-Young

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 779 ~ 785

• Analysis of Volatile Components of a Chicken Model Food System in Retortable Pouches

• °ø¿î¿µ/Kong, Un Young

• ÃÖÁغÀ/¹®ÅÂÈ­/Á¤ÇÏ¿­/Choi, Jun Bong/Moon, Tae Wha/Chung, Ha Yull

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 772 ~ 778

• Flavor Characteristics of Kakdugi by Radish Cultivars and Seasons

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 762 ~ 771

• Effect of Acetic Acid on Xylitol Fermentation by Candida parapsilosis

• ±è»ó¿ë/Kim, Sang Yong

• ±èÁ¤¹Î/¿À´ö±Ù/À±»óÇö/Kim, Jung Min/Oh, Deok Kun/Yoon, Sang Hyun

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 756 ~ 761

• Effect of Supercritical Carbon Dioxide Treatment on Quality of Citrus juice

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 750 ~ 755

• Studies on the Microencapsulation of ¥ø - 3 Polyunsaturated Fatty Acid

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 743 ~ 749

• Inhibition of Acid Production in Gel Type Yogurt by the Lactoperoxidase System

• ÀÌ°æ¿í/Lee, Kyung Wook

• ¹®Áö¿õ/±èöÇö/¹é½Âõ/Moon, Ji Woong/Kim, Cheol Hyun/Baick, Seung Chun

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 736 ~ 742

• Antibacterial Activity of Garlic Extract against Escherichia coli

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 730 ~ 735

• The Effect of Cellulase Treatment on the Physicochemical Properties of Rice and the Texture of Cooke...

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 720 ~ 729

• Physicochemical Properties of Brown Rice During Storage in Laminated Film Pouches

• ÀÌ»ó±Ô/Lee, Sang Kyu

• ±è°ü/±è¼º°ï/°­±æÁø/ÇÑÀç°æ/Kim, Kwan/Kim, Sung Kon/Kang, Kil Jin/Han, Jae Gyoung

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 714 ~ 719

• Characterization of Chinese Cabbage during Soaking in Sodium Chloride Solution

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 707 ~ 713

• Preparation of High - Fiber Bread with Barley Flour

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 702 ~ 706

• Processing of the Extract Powder Using Skipjack Cooking Juice and Its Taste Compounds

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 696 ~ 701

• Physiological Function in vitro of ¥â - Glucan Isolated from Barley

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 689 ~ 695

• Screening of Antithrombotic Peptides from Soybean Paste by the Microplate Method

• ±è½ÂÈ£/Kim, Seung Ho

• ¼Õµ¿È­/ÀÌÇüÀç/ÀÌ°æ¾Ö/³²Èñ¼·/½ÅÀçÀÍ/¾Èâ¿ø/Shon, Dong Hwa/Lee, Hyung Jae/Lee, Kyung Ae/Nam, Hee Sop/Shin, Jae Ik/Ahn, Cha...

• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 684 ~ 688

• Studies on the Properties of Enzymatic Hydrolysates from File - fish

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 678 ~ 683

• Cholesterol Content , Calories and Production Costs of Low Fat Ground Beef Manufactured with the Add...

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.4 673 ~ 677