• Time - intensity Evaluation of Hot Taste of Red Pepper Seed Extracts as Affected by Mixing Ratio of ...

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1679 ~ 1682

• Studies on the Development of Natural Preservatives from Natural Products

• ÀÌ¿µÀÚ/Lee, Young Ja

• ±è¼ÒÈñ/±èÈñ¿¬/È«±âÇü/±Ç¿ë°ü/ÀÌÁÖ¿¬/ÇÏ»óö/Kim, So Hee/Kim, Hee Yun/Hong, Ki Hyoung/Kwon, Yong Kwan/Lee, Ju Yeun/Ha, Sang...

• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1667 ~ 1678

• Reinforcement of Antioxidative Potentials by Korean Traditional Prescriptions on Mouse Plasma and Li...

• ±è´ë¿ø/Kim, Dae Won

• À̹̿µ/Á¶µ¿¿í/°­ºÀÁÖ/È«¼º±æ/À±À¯½Ä/Lee, Mi Young/Cho, Dong Wuk/Kang, Bong Joo/Hong, Seong Gil/Yoon, Yoo Sik

• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1661 ~ 1666

• Identification of Antioxidative Components from Ethanol Extract of Rhus verniciflua STOKES

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1654 ~ 1660

• Isolation and Identification of Fibrinolytic Enzyme Producing Strain from Shrimp Jeot - Gal , a Tiny...

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1648 ~ 1653

• Effects of Lactobacillus acidophilus Intake on Microfloral Changes in Human Feces

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1642 ~ 1647

• Purification of a Protease Produced by Bacillus subtilis PCA 20 -3 Isolated from Korean Traditional ...

• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1635 ~ 1641

• Specific Detection of Listeria monocytogenes in Foods by a Polymerase Chain Reaction

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1628 ~ 1634

• Microbiological Characteristics of Gamma Irradiated and Low - Salted Fermented Squid

• ±èµ¿È£/Kim, Dong Ho

• ±èÀçÈÆ/º¯¸í¿ì/¼Õõ¹è/±èÁ¤¿Á/À°Èï¼±/¾ÈÇöÁÖ/Kim, Jae Hun/Byun, Myung Woo/Sohn, Cheon Bae/Kim, Jung Ok/Yook, Hong Sun/Ahn, ...

• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1619 ~ 1627

• Antimicrobial Activities of Solvent Extracts from Citrus sudachi Juice and Peel

• ÀÌ¿µÃ¶/Lee, Young Chul

• ±èÀ¯Áø/±è¿µµ¿/°­¿µÁÖ/¿À¼¼¿í/Kim, Yoo Jin/Kim, Young Dong/Kang, Yeung Joo/Oh, Se Wook

• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1613 ~ 1618

• Quality Characteristics of Wet Noodle Added with Powder of Opuntia ficus - indica

• ÀÌ¿µÃ¶/Lee, Young Chul

• ÇÑ¿ë³²/¹®¿µÀÎ/Á¤½Â¿ø/±è¼º´ë/½Å°æ¾Æ/Han, Yong Nam/Moon, Young In/Jung, Sung Won/Kim, Sung Dae/Shin, Kyoung Ah

• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1604 ~ 1612

• Effects of Freezing and Thawing Methods on the Quality of Dongchimi

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1596 ~ 1603

• Quality of Ginger Powder as Affected by Concentration and Dehydration Methods of Ginger Extracts

• Jung Sung-Won, 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1589 ~ 1595

• Effects of Pre - heating on the Flavor of Garlic

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1583 ~ 1588

• Non - thermal Pasteurization of Carrot Juice by High Voltage Pulsed Electric Fields with Exponential...

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1577 ~ 1582

• Changes in Quality haracteristics of Kochujang Prepared with Aspergillus oryzae , Bacillus lichenifo...

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1570 ~ 1576

• A Study on Wall Materials for Flavor Encapsulation

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1563 ~ 1569

• Shelf - life Prediction of ¥ã - Irradiated Boiled - Dried Anchovies

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1557 ~ 1562

• Effects of Pre - treated Sub - ingredients and Deodorization Materials on the Kimchi Smell during Fe...

• ±è¿µÁø/Kim, Young Jin

• ±¸¿µÁ¶/±¸°æÇü/ÃÖÀοí/Koo, Young Jo/Ku, Kyung Hyung/Choi, In Uook

• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1549 ~ 1556

• The Effect of the Varieties and Particle Size on the Properties of Rice Flour

• Korean Journal of Food Science and Technology   1999  Volume.31  No.6 1542 ~ 1548