• Analysis of the Plasma Proteins from Bovine and Porcine Blood and Their Emulsifying Activity

• , , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 988 ~ 991

• Effects of Reaction Conditions for Improvement of Caramelization Rate

• , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 983 ~ 987

• Effects of the Glycoprotein Isolated from Pteridium aquilinum on the Immune Function of Mice

• , , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 976 ~ 982

• Isolation of a Novel Polyphenol from Oolong Tea and Its Effective Prevention of the Gout

• , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 970 ~ 975

• Inhibitory Effect of Various Cereal and Bean Extracts on Carcinogenicity in vitro

• , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 964 ~ 969

• Antimicrobial Activities of Natural Medicinal Herbs on the Food Spoilage or Foodborne Disease Microo...

• , , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 957 ~ 963

• Traditional Andong sikhe Preparation using Lactic Acid Bacteria and Yeast

• , , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 948 ~ 956

• Isolation and Characterization of Lactic Acid Bacteria and Yeast from Traditional Andong sikhe

• , , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 941 ~ 947

• Fermentation Properties of Irradiated Kochujang

• , , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 934 ~ 940

• Quality Changes of Traditional Kochujang Prepared with Different Meju and Red Pepper during Fermenta...

• , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 924 ~ 933

• Survival of Campylobacter jejuni under Aerobic Condition

• , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 916 ~ 923

• Physico - chemical and Microbiological Changes of Traditional Meju during Fermentation in Kangweondo...

• , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 908 ~ 915

• Continuous Nitrate Reduction by Gel and Foam Matrix(GFM) Immobilized Cells

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 902 ~ 907

• Change of Functional Properties and Extraction of Sesame Meal Protein with Phytase and Protease

• , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 895 ~ 901

• Effect of Si - Wu - Tang and Si - Jun - Zi - Tang on the Survival of Jejunal Crypt Cells and Hematop...

• , , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 888 ~ 894

• Protease Activities in Tenderizing Effect of Vegetables used as Cooking Material

• , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 883 ~ 887

• Quality Properties of Korean Yam by Various Drying Methods

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 877 ~ 882

• Quality Changes of " Yeobong " Strawberry with CA Storage Conditions

• ±è¿µ¹è/Kim, Young Bae

• Á¤¼®ÅÂ/±èÁö°­/È«¼º½Ä/ÀåÇö¼¼/Jeong, Seok Tae/Kim, Ji Gang/Hong, Seong Sik/Jang, Hyun Sae

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 871 ~ 876

• Monitoring the Rate of Frozen Denaturation of Bovine Myosin by Competitive Indirect ELISA Method

• , , , , 

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 862 ~ 870

• Mechanical Properties of ¥ê-Carrageenan and Chitosan Film Composite

• Korean Journal of Food Science and Technology   1998  Volume.30  No.4 855 ~ 861