• Pectin - degrading Enzymes of Kimchi Ingredients

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 263 ~ 266

• Antimicrobial Activities of the Lignans from Abies koreana Wilson

• , 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 260 ~ 262

• Molding of Roasted Olutinous Rice Powder by Pressurized Steaming

• , 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 257 ~ 259

• Effects of Gamma Irradiation on Lipid Components , Antioxidative Enzyme Activities and ¥á-Tocophero...

• Chung Young-Jin

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 252 ~ 256

• Mutagenic Mechanism of Chloropropanols in Escherichia coli

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 246 ~ 251

• Bioactive Utility of the Extracts from Rhus verniciflua Stokes(RVS)

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 238 ~ 245

• Characteristics of Commercial Sigumjang meju

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 231 ~ 237

• Influence on Lysine Production by Overexpression of the ddh Gene in a Lysine - producing Brevibacter...

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 224 ~ 230

• Isolation of Fibrinolytic Enzyme Producing Strains from kimchi

• ±è½ÂÈ£/Kim, Seung Ho

• ±èµ¿È£/ÃÖ³«½Ä/³ë°æ¾Æ/Kim, Dong Ho/Choi, Nack Shick/Noh, Kyoung A

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 219 ~ 223

• Radurization of the Microorganisms Contaminated in Beef

• º¯¸í¿ì/Byun, Myung Woo

• ±è¼º/±è¿µÁö/À°È«¼±/±èÁ¤¿Á/ÀÌ°æÇà/Kim, Sung/Kim, Yeung Ji/Yook, Hong Sun/Kim, Jung Ok/Lee, Kyong Haeng

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 212 ~ 218

• Antimicrobial Effects of Allyl Isothiocyanates on Several Microorganisms

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 206 ~ 211

• Effect of Different koji and Irradiation on the Quality of Traditional Kochujang

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 196 ~ 205

• Hydrolysis of ¥â-glycosidic Bonds of Isoflavone Conjugates in the Lactic Acid Fermentation of Soy Mi...

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 189 ~ 195

• Characteristics of Yersinia enterocolitica Isolated from Foods

• ±èâ¹Î/Kim, Chang Min

• ¹Ú¼±Èñ/À±¼®±Ç/À̵¿ÇÏ/ÀÓ¼ø¿µ/¹Ú¿µ½Ä/Park, Sun Hee/Yoon, Suk Kwon/Lee, Dong Ha/Lim, Soon Young/Park, Young Sig

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 183 ~ 188

• Biochemical Characteristics of Whole Soybean Cereals Fermented with Mucor and Rhizopus Strains

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 176 ~ 182

• Changes in Physicochemical Properties of Steamed Rice for Soong - Neung during Roasting

• ±è¿µÈñ/Kim, Young Hee

• ÀÌÂù/ÇÏÅ¿­/ÀüÇâ¼÷/ÇѾï/Lee, Chan/Ha, Tae Youl/Chun, Hyang Sook/Han, Ouk

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 171 ~ 175

• Cracking of Rice Caused by Moisture Migration during Storage

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 164 ~ 170

• Storage of Black Rice using Flexible Packaging Materials

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 158 ~ 163

• Effect of Chitosan Treatment on Growing Characteristics of Soybean Sprouts

• Park Ro-Dong, 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 153 ~ 157

• Changes of Polyphenol Contents in Unripe Apples According to Heat Treatments

• ±è¼ºÈÆ/Kim, Sung Hoon

• ±èâ½Ä/¹é¿µÁø/ÀÌÁ¤ÁØ/Çãö¼º/Kim, Chang Sik/Baek, Young Jin/Lee, Jeong Jun/Huh, Chul Sung

• Korean Journal of Food Science and Technology   1999  Volume.31  No.1 147 ~ 152