• Effects of ¥ê - Carrageenan - Based Film Packaging on Moisture Loss and Lipid Oxidation of Mackerel ...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 390 ~ 393

• Effect of Concentrations of Wheat Flour and Sugar on Sponge Fermentation of Soda Cracker

• ±è»ó¿ë/Kim, Sang Yong

• ±èÁ¤¹Î/¿À´ö±Ù/À̺´µ·/Kim, Jung Min/Oh, Deok Kun/Lee, Byung Don

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 387 ~ 389

• Resistant Starch Yield from Autoclaved Maize Starches with Different Enzymatic Assay

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 383 ~ 386

• Effects of Roasting Process and Antioxidants on Oxidative Stability of Perilla Oils

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 379 ~ 382

• Two - stage Enzymatic Conversion of Lactose to Galactooligosaccharides by Two - type ¥â - galactosid...

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 376 ~ 378

• An Anticoagulant Polysaccharide Isolated from the Alkali Extracts of Coriolus versicolor

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 369 ~ 375

• Effects of Heat Treatment , Sugar Addition and Fermentation on Cytotoxicity of Korean Mistletoe

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 362 ~ 368

• Antioxidant Effect of Green Tea Extracts on Enzymatic Activities of Hairless Mice Skin Induced by Ul...

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 355 ~ 361

• Physiological Activity of Allin and Ethanol Extract from Korean Garlic(Allium Sativum , L .)

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 348 ~ 354

• Repeated Fed - Batch Fermentation of Wheat Flour Solution by Mixed Lactic Acid Bacteria

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 343 ~ 347

• Production of Fermented Honey Wine

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 337 ~ 342

• Ice Nucleating Activities of Ice Nucleation - Active Bacteria Sterilized with Heat , Pressure and Ir...

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 326 ~ 336

• Immobilization of Transglucosidase from Aspergillus niger

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 320 ~ 325

• Characteristics of Hydroperoxide Lyase and Lipoxygenase Activity in Cucumber(Cucumis sativus) Fruit

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 314 ~ 319

• Effect of Maillard Reaction Products on Growth of Bacillus sp .

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 309 ~ 313

• Debittering of Citrus Products Using ¥â - Cyclodextrin Polymer and Ultrafiltration Process

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 302 ~ 308

• Effect of Pretreatments on the Drying Characteristics of Dried Vegetables

• , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 292 ~ 301

• Effect of Microwave Vacuum Heating on Inactivation of Enzymes

• ±è»ó¿ë/Kim, Sang Young

• Çѱ⿵/³ëºÀ¼ö/±è¼®½Å/¹®Àº°æ/Han, Ki Young/Noh, Bong Soo/Kim, Suk Shin/Moon, Eun Kyung

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 284 ~ 291

• Concentration of Persimmon Juice by Revers Osmosis System

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 279 ~ 283

• Punch Properties of Some Vegetables

• Korean Journal of Food Science and Technology   1997  Volume.29  No.2 273 ~ 278