• Analysis of 1,3-dichloro-2-propanol and 3-chloro-1,2-propanediol by Solid Phase Extraction

• Àθ¸Áø/In, Man Jin

• ±è¹ÎÈ«/Çѱݼö/äÈñÁ¤/Kim, Min Hong/Han, Keum Soo/Chae, Hee Jeong

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 183 ~ 187

• The Effect of Various Rice Bran Extracts on the Lipid Contents of Serum and Liver in Rat Fed with Hi...

• ÇÏÅ¿­/Ha, Tae Youl

• ÀÌ»óÈ¿/ÀÌÇöÀ¯/Lee, Sang Hyo/Lee, Hyun Yu

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 178 ~ 182

• Inhibition Effect against Tyrosinase of Condensed Tannins from Korean Green Tea

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 173 ~ 177

• Effects of Combined Preparation(DWP715) Containing Alaska pollack Extract , Maltol , Ascorbic Acid a...

• ±è¾Ö¶ó/Kim, Ae Ra

• ¹Ú¸íȯ/Á¶Àç¿­/¿¬Á¦´ö/Àӽ¿Á/ÀÌÀçÈÖ/À¯Àº¼÷/Park, Myung Hwan/Cho, Jae Youl/Yeon, Je Duk/Lim, Seung Wook/Lee, Jae Hwi/Yoo, ...

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 167 ~ 172

• Inhibitory Activity of Edible Mushrooms on the Tissue Thromboplastin(Tissue Factor)

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 161 ~ 166

• Screening of Inhibitory Activity of Edible Mushrooms on the Monoamine Oxidase

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 156 ~ 160

• Selection of Mixed Lactic Acid Bacteria for Optimal Sponge Fermentation of Soda Cracker

• ±è»ó¿ë/Kim, Sang Yong

• ÀÓµ¿ÁØ/±èÁ¤¹Î/¿À´ö±Ù/±è¿ìÁ¤/À̺´µ·/Lim, Dong Joon/Kim, Jung Min/Oh, Deok Kun/Kim, Woo Jung/Lee, Byung Don

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 150 ~ 155

• Lipoxygenase Activity of Milled Fractions from Brown Rice

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 145 ~ 149

• Properties of Biopolymer YU - 122 from Metarrhizium anisopliae(Metschn .) Sorok

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 138 ~ 144

• Effects of Yeast Fermentation on the Production of Soy - oilgosaccharides from Bean Cooking Water

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 133 ~ 137

• Enhancement of Cultivation Efficiency of Bifidobacterium longum Using Calcium Carbonate Buffer Syste...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 126 ~ 132

• Effects of Ganoderma lucidum Extract on Production of Fatty Acids by Rhodotorula glutinis

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 120 ~ 125

• pH , Titratable Acidity , Glucose Content , Viable Cell Counting and Sensory Evaluation of Bifidobac...

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 115 ~ 119

• Effect of Apple Dietary Fiber on the in vitro Growth of Intestinal Bacteria

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 107 ~ 114

• Characteristics of Germinated Rice as a Potential Raw Material for Sikhe Production

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 101 ~ 106

• Effect of Carboxymethyl Chitosan on Quality of Fermented Pan Bread

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 96 ~ 100

• Effect of rice bran dietary fiber on flour rheology and quality of wet noodles

• ±è¿µ¼ö/Kim, Young Soo

• ÇÏÅ¿­/ÀÌ»óÈ¿/ÀÌÇöÀ¯/Ha, Tae Youl/Lee, Sang Hyo/Lee, Hyun Yu

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 90 ~ 95

• Characteristics of Fermented Hot Pepper Soybean Paste(Kochujang) Prepared by Liquid Beni - koji

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 82 ~ 89

• Processing Condition of Seasoning Material of the Mixture of Laminaria and Enzyme - Treated Mackerel...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 72 ~ 81

• Analysis of the Thermal/Mechanical Energy in Food Extrusion Process

• Korean Journal of Food Science and Technology   1997  Volume.29  No.1 65 ~ 71