• Growth Factors and ¥á - and ¥â - Galactosidase Activities of Bifidobacterium longum ATCC 15707 in Mi...

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 987 ~ 993

• Effect of Kimchi Intake on the Composition of Human Large Intestinal Bacteria

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 981 ~ 986

• Simultaneous Determination of Glucose and Ethanol of Takju by Biosensor using Dual Cathode Electrode

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 974 ~ 980

• Effect of Cell Density 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.5 970 ~ 973

• A Study of the Physical and Sensory Characteristics of Ginseng Soybean Curd Prepared with Various Co...

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 965 ~ 969

• Physicochemical Properties and Hydration of Rice on Various Polishing Degrees

• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 959 ~ 964

• An Enzyme - Linked Immunosorbent Assay for Fumonisins in Corn without Cleanup Procedure

• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 953 ~ 958

• Effect of Mushrooms on the Growth of Intestinal Lactic Acid Bacteria

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 947 ~ 952

• The Effects of Sulfite Salts on the Shelf - life of Low - salted Myungranjeot(Soused Roe of Alaska P...

• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 940 ~ 946

• Analysis of Fermentation Characteristics for Production of Erythritol by Candida sp .

• Àü¿µÁß/Jeon, Yeong Joong

• ¼­ÁøÈ£/±è¼¼¿ë/¹Ú¼º½Ä/Seo, Jin Ho/Kim, Seh Yong/Park, Sung Sik

• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 935 ~ 939

• Effects of Heat Treatment and Irradiation on Lipid Hydrolysis and Oxidation of Rice Bran

• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 928 ~ 934

• Composition of Saponin and Free Sugar of Some White Ginsengs with Processing Conditions

• È«¼®ÀÎ/Hong, Seok In

• ÀüÇâ¼÷/±èÀºÁ¤/À̺οë/¹Úµ¿ÁØ/Chun, Hyang Sook/Kim, Eun Jeong/Lee, Boo Yong/Park, Dong Jun

• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 922 ~ 927

• Measurement of Fat Content in Potatochips by Near - infrared Spectroscopy

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 916 ~ 921

• Studies on the Prevention against the Blackening of Ascidian(Halocynthia roretzi) during the Frozen ...

• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 910 ~ 915

• Effects of Sugars on the Retrogradation of Rice Flour Gels

• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 904 ~ 909

• Shelf - life Prediction of Brown Rice in Laminated Pouch by n - Hexanal and Fatty Acids During Stora...

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 897 ~ 903

• The Effect of Low Molecular Weight Chitosan with and without Other Preservative on the Characteristi...

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 888 ~ 896

• Changes in Contents of Some Taste Compounds of Dried Mussel and Bady Clam during Storage

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 882 ~ 887

• Firming Rates of Cooked Rice Differing in Moisture Contents

• ÀÌ»ó±Ô/Lee, Sang Kyu

• ±è¼º°ï/±è±¤Áß/Àֶ̾û/õ±âö/Kim, Sung Kon/Kim, Kwang Joong/Lee, Ae Rang/Cheon, Ki Cheol

• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 877 ~ 881

• Physicochemical Properties of Chitin and Chitosan Prepared from Lobster Shrimp Shell

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• Korean Journal of Food Science and Technology   1996  Volume.28  No.5 870 ~ 876