• Reserch Note : Effect of Compression Test Conditions on Texture Profile Analysis of Surimi - based P...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 225 ~ 230

• Antimicrobial Effects of Chitosans on Escherichia coli 0157 : H7 , Staphyloccus aureus and Candida a...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 218 ~ 224

• Physiological Characteristics of Tannins isolated from Astringent Persimmon Fruits

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 212 ~ 217

• Effects of Germinated - Buckwheat on Blood Pressure , Plasma Glucose and Lipid levels of Spontaneous...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 206 ~ 211

• Plasma Cholesterol - Lowering Effects of Alpiniae katsumadaii Extract as an Inhibiter of Pancreatic ...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 200 ~ 205

• Effects of Freeze Drying Protectant Added to Lactic Acid Bacteria Fermented Food Prepared from Milk ...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 192 ~ 199

• Changes in Physicochemical Properties of Salted and Fermented Shrimp at Different Salt Levels

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 187 ~ 191

• Changes in Aflatoxin and Flavor Components of Traditional Sigumjang

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 181 ~ 186

• Effects of Mashing Proportion of Soybean to Salt Brine on Kanjang(soy sauce) Quality

• ±è¿µÈ£/Kim, Young Ho

• ÃÖ±¤¼ö/ÀÓ¹«Çõ/ÃÖÁ¾µ¿/Á¤Çöä/±è¿ì¼º/±Ç±¤ÀÏ/Choi, Kwang Soo/Im, Moo Hyeog/Choi, Jong Dong/Chung, Hyun Chae/Kim, Woo Seong/...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 174 ~ 180

• Anticariogenic Effects of Unripe Apple Extract

• ±è¼ºÈÆ/Kim, Sung Hoon

• ¹é¿µÁø/ÀÌÁ¤ÁØ/Çãö¼º/À±¼®¿µ/Á¤Çظ²/Baek, Young Jin/Lee, Jeong Jun/Huh, Chul Sung/Yoon, Suck Young/Chang, Hae Lim

• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 168 ~ 173

• Purification and Characterization of Protease Produced by Aspergillus wentti Isolated from Korean Tr...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 161 ~ 167

• Characteristics of Protease Produced by Bacillus subtilis PCA 20 -3 isolated from Korean Traditional...

• À¯Áø¿µ/Yoo, Jin Young

• ±èÇö±Ô/ÀÓ¼ºÀÏ/Kim, Hyun Kyu/Lim, Seong Il

• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 154 ~ 160

• Optimization of Conditions for the Production of Algin - like Polysaccharide by Polyglucuronic Acid ...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 147 ~ 153

• Studies on the Physico - chemical Properties of the Pine Nut¢¥s Grule During Storage

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 140 ~ 146

• Optimization of Emulsification and Spray Drying Process for the Microencapsulation of Flavor Compoun...

• Á¶¿µÈñ/Cho, Young Hee

• ¹ÚÁö¿ë/½Åµ¿¼®/Park, Ji Yong/Shin, Dong Suck

• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 132 ~ 139

• Quality Characteristics of the Kochujang Prepared with Mixture of Meju and Koji during Fermentation

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 125 ~ 131

• Optimization of Microwave - Assisted Extraction under Atmospheric Pressure Condition for Soluble Gin...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 117 ~ 124

• Changes in Quality of Low Salt Fermented Anchovy by High Hydrostatic Pressure Treatment

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 111 ~ 116

• Changes in Quality of Garlic during Frozen Storage

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 102 ~ 110

• Characteristics of Waste Brine from the Salting Process of Chinese Cabbage

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.1 97 ~ 101