• Anti - allergic Effects of Castanea crenata Leaf Tea

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 468 ~ 471

• Effect of Packaging Conditions on Keeping Quality of Fresh Jujube

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 461 ~ 467

• Suppressing Effect of Medicinal Plants on the Intestinal Absorption of Heavy Metals

• ±èÇö±¸/Kim, Hyun Ku

• ±ÇÁßÈ£/ȲÁøºÀ/ÃÖ¼ºÀÎ/Kwon, Joong Ho/Hwang, Jin Bong/Choi, Sung Inn

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 456 ~ 460

• Inhibitory Effect of Main Pine Needle Extracts on the Chemically Induced Mutagenicity

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 450 ~ 455

• Dental Caries Suppression Effect and Other Physiological Properties of Erythritol

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 446 ~ 449

• Bio - antimutagenic effects of water extract from Rehmannia glutinosa Liboschitz in SOS Chromotest

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 439 ~ 445

• Antioxidant Effects of Phenolic Acids and Ginseng Extract in Aqueous System

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 434 ~ 438

• Particle Size Effects in Buffer System using Calcium Carbonate Bead Immobilized with Alginate for th...

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 425 ~ 433

• Changes of MCPD and Chemical Components in Soy Sauce Made of Acid - hydrolyzate of Defatted Soy prot...

• ¹ÚâÈñ/Park, Chang Hee

• À±º¹¸¸/¹ÚÀç¼±/ÃÖ¿ëÁø/Àü¹®Áø/Yoon, Bok Man/Park, Jae Sean/Choi, Yeong Jin/Jun, Mun Jin

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 419 ~ 424

• Changes in Functional and Sensory Properties of Chicory Roots Induced by Roasting Processes

• ±èÇö±¸/Kim, Hyun Ku

• ±ÇÁßÈ£/À⵿̱/È«¹ÌÁ¤/Kwon, Joong Ho/Lee, Gee Dong/Hong, Mi Jung

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 413 ~ 418

• Effects of ¥ã - Irradiation on Meat Proteins

• Kim Mee-Ree

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 407 ~ 412

• Ultrafiltration and Separation Process Optimization of Hen Egg White Lysozyme as Natural Antimicrobi...

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 397 ~ 406

• Technical Development of Hot Sauce with Red Pepper

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 391 ~ 396

• Improvement of Dispersibility of Parched Cereal Powder by Agglomeration Treatment

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 385 ~ 390

• Lipid Penetration Characteristics of Carrageenan - Based Edible Films

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 379 ~ 384

• Modification of Soy Protein Film by Formaldehyde

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 372 ~ 378

• Physical Properties of Locust Bean Gum - Based Edible Film

• ±è»ó¿ë/Kim, Sang Yong

• ¿À´ö±Ù/³ëºÀ¼ö/ÃÖ¼öÁø/Oh, Deok Kun/Noh, Bong Soo/Choi, Soo Jin

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 363 ~ 371

• Prediction of Fermentation Time of Korean Style Soybean Paste by using The Portable Electronic Nose

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 356 ~ 362

• Optimization for the Process of Osmotic Dehydration for the Manufacturing of Dried Kiwifruit

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 348 ~ 355

• Freezing Time Prediction of Foods by Multiple Regression Analysis

• ±èÁ¾ÈÆ/Kim, Jong Hoon

• À̽ÂÇö/±è¿µµ¿/Á¤Áø¿õ/¹Ú³ëÇö/Lee, Seung Hyun/Kim, Young Dong/Jeong, Jin Woong/Park, Noh Hyun

• Korean Journal of Food Science and Technology   1998  Volume.30  No.2 341 ~ 347