• In vitro and in vivo Antitumor Activity of the Fruit Body of Phellinus linteus

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 477 ~ 480

• Inhibitory Effect of Major Food Components on the Activity of Antimicrobial Active Substance from n-...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 469 ~ 476

• Investigation of in vitro Antigenotoxic Effect of Korean Mistletoe(Viscum album coloratum) Using Com...

• Chin Koo-Bok, , , 

• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 461 ~ 468

• Tyrosinase Reaction in AOT/Isooctane/Reverse Micelles

• Á¤½Â¿ø/Jung, Sung Won

• ÇÑ´ë¼®/¼ÛÈ¿³²/½ÅÀ¯Á¤/Han, Dae Seok/Song, Hyo Nam/Shin, Yu Jung

• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 454 ~ 460

• Microbial Changes in Salted and Fermented Shrimp at Different Salt Levels during Fermentation

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 444 ~ 447

• Screening of Deoxynivalenol Producing Fungi from Greenhouse Horticulture by Enzyme Amplification Sys...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 439 ~ 443

• Properties of Acid Tolerance of the Adipic acid - resistant Mutant of Leuconostoc paramesenteroides

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 431 ~ 438

• Effects of Addition of Adipic acid - resistant Strains on Extending Shelf - life of Kimchi

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 424 ~ 430

• Culture Conditions on the Antimutagenic Effects of Lactobacillus Plantarum KLAB 21 isolated from Kim...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 417 ~ 423

• Changes in Microflora and Enzyme Activities of Kochujang Prepared with Aspergillus oryzae , Bacillus...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 410 ~ 416

• Quality Attributes of Whole Soybean flour Tofu Affected by Coagulant and Theirs Concentration

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 402 ~ 409

• Quality Properties of Gamma Irradiated Samjang , Seasoned Soybean Paste during Storage

• ±èµ¿È£/Kim, Dong Ho

• ±è¹ÌÁ¤/º¯¸í¿ì/¼Õõ¹è/À°Èï¼±/¾ÈÇöÁÖ/Kim, Mi Jung/Byun, Myung Woo/Sohn, Cheon Bae/Yook, Hong Sun/Ahn, Hyun Joo

• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 396 ~ 401

• Rheological Properties of Wheat Flour Dough and Qualities of Bread Prepared with Dietary Fiber Purif...

• ±è¿µÈ£/Kim, Young Ho

• ±èµ¿È£/º¯¸í¿ì/±èÁ¤¿Á/À°Èï¼±/¾ÈÇöÁÖ/Kim, Dong Ho/Byun, Myung Woo/Kim, Jung Ok/Yook, Hong Sun/Ahn, Hyun Joo

• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 387 ~ 395

• Effects of Electron Beam Irradiation on Microbiological and Organoleptic Qualities of Powdered Red P...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 380 ~ 386

• Quality Changes during Storage of Low Salt Fermented Anchovy treated with High Hydrostatic Pressure

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 373 ~ 379

• Irradiation of Korean Beef for the Improvement of Hygienics and Quality Preservation

• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 363 ~ 372

• Sterilization of Yakju(Rice Wine) on a Serial Multiple Electrode Pulsed Electric Field Treatment Sys...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 356 ~ 362

• Microbial Changes of Salted and Fermented Shrimp by High Hydrostatic Pressure Treatment

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 349 ~ 355

• Effects of Sub - freezing Systems on the Freshness of Pork Loin , Beef Loin and Tuna

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 341 ~ 348

• Changes in Physico - chemical Properties of Soft Persimmon and Puree during Frozen Storage

• Korean Journal of Food Science and Technology   2000  Volume.32  No.2 335 ~ 340