• Isolation and Characterization of Cinnamic Acid with Antimicrobial Activity from Needle of Pinus den...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 823 ~ 826

• Inhibitory Mechanism of Blood Coagulation by the Anticoagulant Polysaccharide from Corilus versicolo...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 817 ~ 822

• Antimicrobial Effect of Ethanol Extracts from Some Medicinal Herbs and Their Fractionates against Fo...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 808 ~ 816

• In Vitro Mutagenicity Tests on Palatinose and Palatinose Syrup

• ±èÁ¦ÇÐ/Kim, Je Hak

• ±è´ÞÇö/±èÁ¤È¯/Àü¿µÁß/¹é³²Áø/°­À籸/Kim, Dal Hyun/Kim, Jeong Hwan/Chun, Young Jung/Baek, Nam Jin/Kang, Jae Ku

• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 804 ~ 807

• Acute Toxicity of Palatinose and Palatinose Syrup in Rats

• ±èÁ¦ÇÐ/Kim, Je Hak

• ±è´ÞÇö/±èÁ¤È¯/ÀÓµ¿¹®/À̼ºÇÐ/Á¶È¿Áø/Àü¿µÁß/Kim, Dal Hyun/Kim, Jeong Hwan/Lim, Dong Moon/Lee, Seong Hak/Cho, Hyo Jin/Chun,...

• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 800 ~ 803

• Effects of Yeast Addition as Starter on Fermentation of Kimchi

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 790 ~ 799

• Comparison of Quality Characteristics of Whole and Sliced Kimchi at Different Fermentation Temperatu...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 784 ~ 789

• Optimization of Roasting Conditions for High - Quality Polygonatum odoratum Tea

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 776 ~ 783

• Elimination of Escherichia coli O157 : H7 Contaminated in Frozen Beef by Electron Beam Irradiation

• ¾çÀç½Â/Yang, Jae Seung

• º¯¸í¿ì/±Ç¿ÀÁø/ÀÓ¼ºÀÏ/Byun, Myung Woo/Kwon, Oh Jin/Lim, Seong Il

• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 771 ~ 775

• Effects of Ozone Treatment and Gamma Irradiation on the Quality Properties of Dried - Spirullina and...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 764 ~ 770

• Effect of Maturity and Storage Temperature on Preservation of Fresh Jujube

• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 758 ~ 763

• Optimization of Crude Protein Recovery from Papaya Latex Extract Using Response Surface Methodology

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 752 ~ 757

• Changes of Volatile Flavor Compounds in Traditional Kochujang during Fermentation

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 745 ~ 751

• Optimization for the Preparation Conditions of Instant Rice Cruel Using Oyster Mushroom and Brown Ri...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 737 ~ 744

• Effect of Pasteurization on Quality Characteristics of Low Salt Dongchimi Juice

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 730 ~ 736

• Application of Cold - Osmotic Dehydration Method for Extending the Shelf Life during Frozen Storage ...

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 722 ~ 729

• Characteristics of Sikhe Produced with Malt of Naked Barley , Covered Barley and Wheat

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 716 ~ 721

• Characteristics of Crude Lipoxygenase in Chinese Cabbages

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 710 ~ 715

• Changes in Retrogradation Degree of Nonwaxy Rice Cooked at Different Pressure and Stored in Electric...

• KMMenon, , , 

• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 705 ~ 709

• Effects of Gums , Fats and Glutens Adding on Processing and Quality of Milled Rice Bread

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• Korean Journal of Food Science and Technology   1997  Volume.29  No.4 700 ~ 704