• Effect of the DSSE(Defatted Sesame Seed Extracts) on Quality Characteristis of Soybean Sprouts

• ±è¿µ±¹/Kim, Young Gook

• Ç㳲ĥ/¹Ú»ó¼ö/È«¼®¼ø/ÀÓÅ°ï/Heo, Nam Chil/Park, Sang Su/Hong, Suk Soon/Im, Tae Gon

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 742 ~ 746

• Ability of Lipophilic Extract Obtained from Plants to Inhibit Tyrosinase Activity in Reverse Micelle...

• ±èÀÎÈ£/Kim, In Ho

• ÇÑ´ë¼®/±è¼®Áß/½ÅÀ¯Á¤/Han, Dae Seok/Kim, Seok Joong/Shin, Yu Jung

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 736 ~ 741

• Biological Activities of Polysaccharide Extracted from the Fruit Body and Cultured Mycelia of Phelli...

• ÀÌÁØ¿ì/Lee, June Woo

• °­»ó¸ð/¹é¼ºÁø/±èº´¿ë/°­½Å¿í/¹æ±¤¿õ/ÇÏÀͼö/Kang, Sang Mo/Baek, Sung Jin/KIM, BYUNG YONG/Kang, Shin Wook/Bang, Kwang Woong...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 726 ~ 735

• Changes in the Antigenicity of Chicken Egg White by the Treatments of Protease , Trifluoromethanesul...

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 720 ~ 725

• Development of the Functional Beverage Containing the Prunus mume Extracts

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 713 ~ 719

• Niotrite Scavening and Superoxide Dismutase - like Activities of Herbs , Spices and Curries

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 706 ~ 712

• In vitro Studies on the Superoxide Scavenging Activities , the Cytotoxic and the Immunomodulating Ef...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 699 ~ 705

• Volatile Flavor Components in Mash of Takju prepared by using Rhizopus japonicus Nuruks

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 691 ~ 698

• Comparison of Radish Cultivars for Physicochemical Properties and Kakdugi Preparation

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 681 ~ 690

• Effect of Soaking and Blanching Chicken - head in the Preparation of Chicken - head Broth

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 674 ~ 680

• Influence of Storage Atmosphere on Quality Preservation of " Tsugaru " Apples

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 668 ~ 673

• Quality Attributes of Fresh - Cut Green Onion as Affected by Rinsing and Packaging

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 659 ~ 667

• Changes in Methyl Pyrazines of Cocoa Beans during Microwave Roasting

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 654 ~ 658

• Optimization of Fish Oil Microencapsulation by Response Surface Methodology and Its Storage Stabilit...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 646 ~ 653

• Quality Characteristics of Gamma Irradiated Grain Shape Improved Meju

• ±èÀçÈÆ/Kim, Jae Hoon

• ±èµ¿È£/º¯¸í¿ì/½Å¸í°ï/À°È«¼±/ÀÌ°æÇà/Kim, Dong Ho/Byun, Myung Woo/Shin, Myung Gon/Yook, Hong Sun/Lee, Kyong Haeng

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 640 ~ 645

• Changes in Physicochemical Components of Cocoa Mass during Microwave Roasting

• ÀÌÀºÁ¤/Lee, Eun Jung

• ±è»ó¿ë/Á¤¸í¼·/¹Ú´öö/³ëȸÁø/±è¼®½Å/À±»óÇö/Kim, Sang Yong/Chung, Myung Sub/Park, Duck Chul/Roh, Hoe Jin/Kim, Suk Shin/Yoo...

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 634 ~ 639

• Effects on Anticaking of Powdered Onions by Treatment of Anticaking Agents

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 629 ~ 633

• Preparation of Indigestible Dextrin from Pyrodextrin

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 618 ~ 628

• Methods for Preparing Indigestible Dextrin with High Indigestible Fraction

• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 610 ~ 617

• Effect of Gums on the Characteristics of the Dough in Making Frozen Dough

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• Korean Journal of Food Science and Technology   2000  Volume.32  No.3 604 ~ 609