• Short - term Oral Toxicity Test of the Pine Needle Extracts in Rat

• ±è½ÂÈ£/Kim, Seung Ho

• ±èµ¿È£/ÃÖ¸í´Þ/±èÀçÈï/Kim, Dong Ho/Choi, Myong Dal/Kim, Jae Heung

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1401 ~ 1404

• Effects of Heat Treatment on Yield and Quality of Grape Juice

• , , , 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1397 ~ 1400

• Pasteurization Efficiency of a Continuous Microwave HTST System for Milk

• , 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1392 ~ 1396

• Isolation of 3 , 4 - Dihydroxybenzoic Acid , Which Exhibits Antimicrobial Activity from Fruits of Ga...

• , 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1386 ~ 1391

• Antioxidant Effects of Fermented Anchovy

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1378 ~ 1385

• Comparative Antimutagenic and Antioxidative Activities of Rice with Different Milling Fractions

• ±èÀÎÈ£/Kim, In Ho

• ÀüÇâ¼÷/Á¶Á¤¼ø/À¯Á¤Àº/Chun, Hyang Sook/Cho, Jung Soon/You, Jung Eun

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1371 ~ 1377

• Macrophage Activation of Chitosan Hydrolysates with Different Molecular Weights in Vitro

• , 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1363 ~ 1370

• Isolation and Identification of ¥â - Glucuronidase - Producing Clostridium sp . from Fecal Microflor...

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1357 ~ 1362

• Shelf Life of Freeze Dried Product of Lactic Acid Bacteria Fermented Food Prepared from Milk or Egg ...

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1349 ~ 1356

• Application of ATP Bioluminescence Assay for a Rapid Estimation of Microbial Levels in Mackerel(Scom...

• , 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1345 ~ 1348

• Freeze Drying of Lactic Acid Bacteria Fermented Food Prepared from Egg White Powder and Casein Suppl...

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1337 ~ 1344

• Clarification and Aging of Fermented Honey Wine

• , 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1330 ~ 1336

• Isolation and Characteristics of Listeria Monocytogenes from Frozen Foods in Korea

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1324 ~ 1329

• Antimicrobial Effects of Organic Acids and Ethanol on Several Foodborne Microorganisms

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1315 ~ 1323

• Effects of Modified Atmosphere Packaging on the Quality of Chitosan and CaCl2 Coated Mushroom(Agaric...

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1308 ~ 1314

• Studies on the Recovery of Triglyceride from Used Shortening by Supercritical Fluid Extraction

• , , , 

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1300 ~ 1307

• Suitability Judgment of Storage Conditions by Internal Gas Concentration of Fuji Apples under CA Sto...

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1295 ~ 1299

• Color Changes of Dried Squid Differs in Packaging Films during Storage

• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1289 ~ 1294

• Preparation of Laver Powder and Its Characteristics

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1283 ~ 1288

• Low Oxygen CA Storage of ¢¥ Fuji ¢¥ Apples

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• Korean Journal of Food Science and Technology   1999  Volume.31  No.5 1275 ~ 1282