• Some Components Analysis for Chinese Water Chestnut Processing

• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 717 ~ 720

• Structural Characterization of the Anti - Complementary and Macrophage Activating Polysaccharides Is...

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 709 ~ 716

• Anti - cancer Activity of Lentinus edoeds and Pleurotus astreatus

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 702 ~ 708

• Inhibitor of Xanthine Oxidase from Onion Skin

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 697 ~ 701

• Effects of Chitooligosaccharides on Liver Function in the Mouse

• ¹Ú½Â¸²/Park, Seung Lim

• °í¿µÈ¯/±è¼¼Àç/½ÅűÕ/°­¼Ò¿µ/Ko, Young Hwan/Kim, Se Jae/Shin, Tae Kyun/Kang, So Young

• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 693 ~ 696

• Screening for Antimutagenic Effects of the Wild Mushrooms in Korea

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 688 ~ 692

• Isolation and Identification of Antimicrobial Active Substance from Glycyrrhiza uralensis FISCH

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 680 ~ 687

• Isolation and Identification of Antimicrobial Active Substance from Sophora flavescens Ait.

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 672 ~ 679

• Anti - tumor Activity of Protein - bound Polysaccharides Extracted from Mycelia of Lentinus edodes

• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 665 ~ 671

• Death of Non - growing Microbial Cells in Saline

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 660 ~ 664

• Screening and Identification of the Fibrinolytic Bacterial Strain from Jeot - Gal , Salt - fermented...

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 655 ~ 659

• Changes in the Bacterial Flora during Kakdugi Fermentation and the Physiological Characterization of...

• Kim Eun-Kyung

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 650 ~ 654

• Changes of Fermentation Characteristics and Sensory Evaluation of Kimchi on Different Storage Temper...

• ÃÖ±¤½Ä/Choi, Kwang Sik

• ±¸¿µÁ¶/¹Ú¿Ï¼ö/Ãֽžç/À̸í±â/Koo, Young Jo/Park, Wan Soo/Choi, Shin Yang/Lee, Myoung Ki

• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 644 ~ 649

• Volatile Flavor Components in Takju Fermented with Mashed Glutinous Rice and Barley Rice

• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 638 ~ 643

• Comparison of Kinetic Parameters , pH and Thermal Properties of Soluble and Immobilized Transglucosi...

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 630 ~ 637

• Effect of Medicinal Herbs¢¥ Extracts on the Growth of Lactic acid bacteria isolated from Kimchi and ...

• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 624 ~ 629

• Storage Stability of the Concentrated Garlic Juices with Various Concentration Methods

• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 615 ~ 623

• Improvement of Meju Preparation Method for the Production of Korean Traditional kanjang(Soy Sauce)

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• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 608 ~ 614

• Effects of High Hydrostatic Pressure on the Shelf - life and Quality of Dongchimi

• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 602 ~ 607

• Changes in Microorganisms , Enzymes and Texture of Dongchimi by High Hydrostatic Pressure Treatment

• Korean Journal of Food Science and Technology   1998  Volume.30  No.3 596 ~ 601