• Change of Physicochemical Characteristics of Persimmon Vinegar by Vacuum Concentration

• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1132 ~ 1136

• Antioxidative and Antimicrobial Effects of Water Extracts with Castanea crenata Leaf Tea

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1128 ~ 1131

• Composition of Amino Acid and Minerals in Cancerous Tissues

• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1124 ~ 1127

• Isolation of Taurine from Cooking Wastes of Anchovy Factory Ship

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1120 ~ 1123

• Effect of Chitosan Treatment on the Quality of Dried Lavers

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1115 ~ 1119

• Antifungal Activity of EDTA and Combinatory Synergism of EDTA with Polygodial against Saccharomyces ...

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1109 ~ 1114

• Effect of Dietary Soybean Hydrolysate on Plasma Lipid Profiles , Select Biochemical Indexes , and Hi...

• ±è±æ¼ö/Kim, Kil Soo

• ³²Èñ¼·/Á¤´ë±Õ/½ÅÀçÀÍ/Á¤¼±È­/¹ÚÁ¤¼ø/À¯¸®³ª/Nam, Hee Sop/Chung, Dae Kyun/Shin, Zae Ik/Chung, Sun Hwa/Park, Jeong Soon/Yu, ...

• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1101 ~ 1108

• The Protective Effect of Bifidobacterium breve K - 110 , K - 111 and B . infantis K - 525 on Carbon ...

• , , Choi Eung-Chil

• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1096 ~ 1100

• Characteristics of Antioxidative and Antimicrobial Activities of Various Cultivars of Sweet Potato

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1090 ~ 1095

• Protective Effects of Ginger , Garlic , and Onion Against Radical Reaction Induced by Carbon Tetrach...

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1084 ~ 1089

• Antioxidative Activity of Some Antioxidants and Emulsifiers in Bulk and Emulsion Systems

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1077 ~ 1083

• Antigenotoxic Effect of Dominant Bacterial Isolates from Kimchi in vitro

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1071 ~ 1076

• Antimutagenic and Cytotoxic Effects of Aster scaber Root Ethanol Extract

• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1065 ~ 1070

• Anti - hyperglycemic Effect of Cortex Mori radicis in db/db Mice

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1057 ~ 1064

• Effects of Camma Irradiation on Microbiological and Sensory Qualities in Processing of Low Salted an...

• ±èÀçÈÆ/Kim, Jae Hun

• º¯¸í¿ì/Â÷º¸¼÷/¾ÈÇöÁÖ/ÀÌ°æÇà/Byun, Myung Woo/Cha, Bo Sook/Ahn, Hyun Joo/Lee, Kyong Heang

• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1050 ~ 1056

• Fermentation Characteristics of Honey Wine by Saccharomyces bayanus

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1044 ~ 1049

• Inhibition of Spoilage and Pathogenic Bacteria by Lacticin NK24 , a Bacteriocin Produced by Lactococ...

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1035 ~ 1043

• Microbiological Cleaning Effect of Electrolyzed Acid Water by Containing Polysorbates

• Jung Sung-Won

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1029 ~ 1034

• Effect of pH on the Green Tea Extraction

• ±è»óÈñ/Kim, Sang Hee

• ¹ÚÁ¾´ë/À̶õ¼÷/ÇÑ´ë¼®/PARK, Jong Dae/Lee, Lan Sook/Han, Dae Seok

• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1024 ~ 1028

• Effect of the Extraction Conditions on the Quality Improvement of Mussel Extracts

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.4 1017 ~ 1023