• Isolation and Identification of Antimicrobial Active Substance from Mallotus japonicus Muell on List...

• ¼º³«¼±/Seong, Rack Seon

• ¹é³²ÀÎ/½Åµ¿È­/¿ì°ÇÁ¶/¾È¿ë¼±/Baek, Nam In/Shin, Dong Hwa/Woo, Gun Jo/Ahn, Yong Seon

• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 271 ~ 277

• Effect of Condiments on the Microflora , Enzyme Activities and Taste Components of Traditional Kochu...

• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 264 ~ 270

• Changes in Physicochemical Characteristics of Kochujang Prepared with Different Koji during Fermenta...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 256 ~ 263

• Effect of Dietary Mulberry leaf on the Composition of Intestinal Microflora in SD Rats

• ±è¾ÖÁ¤/Kim, Ae Jung

• ·ù°­¼±/ÀÌ»ó´ö/ÀÌÈñ»ï/¹®ÀçÀ¯/ÀüÈ£Á¤/Ryu, Kang Sun/Yi, Sang Duk/Lee, Heui Sam/Moon, Jae Yu/Jeon, Ho Jung

• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 252 ~ 255

• Physical Characteristics of Mushroom(Agaricus bisporus) as Influenced by Different Drying Methods

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 245 ~ 251

• Changes of Components of Citrus Sudachi Juice Heated at Various Temperatures

• ÀÌ¿µÃ¶/Lee, Young Chul

• ¿À¿µÁÖ/±è¿µµ¿/°­¿µÁÖ/Oh, Young Ju/Kim, Young Dong/Kang, Yeung Joo

• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 238 ~ 244

• Characteristics of Color and Pungency in the Red pepper for Kimchi

• ±è³ª¿µ/Kim, Na Young

• ¹ÚÀ纹/¹Ú¿Ï¼ö/±¸°æÇü/Park, Jae Bok/Park, Wan Soo/Ku, Kyung Hyung

• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 231 ~ 237

• Inactivation of Microorganisms and Enzymes in Foxtail Millet Takju by High Hydrostatic Pressure Trea...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 226 ~ 230

• Flow Properties of Red Flower Cabbage Pigment Solutions

• Lee Jung-Ju

• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 221 ~ 225

• Physicochemical and Sensory Characteristics of Layer Cake Containing Selectively Oxidized Cellulose

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 216 ~ 220

• Physicochemical Properties of Oxidized Rice Flour and Effects of Added Oxidized Rice Flour on the Te...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 209 ~ 215

• Washing for Debittering of Brewers Yeast Slurry

• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 205 ~ 208

• Package Atmosphere and Quality as Affected by Modiffed Atmosphere Conditions of Persimmon(Diospyros ...

• ÀÌ¿¬/Lee, Yeon

• ÃÖ¼ºÁø/À̵¿¼±/¹ÚµÎ»ó/¼Û¿øµÎ/¾È±¤È¯/Choi, Seong Jin/Lee, Dong Sun/Park, Doo Sang/Song, Won Doo/Ahn, Gwang Hwan

• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 200 ~ 204

• Detection Capability by Change of Amylograph Characteristics of Irradiated Black Pepper

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 195 ~ 199

• Effect of Gums Added in Making Frozen Dough on the Characteristics of Bread - making

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 190 ~ 194

• Water - Soluble Components of Small Red Bean and Mung Bean Exposed to Gamma Irradiation and Methyl B...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 184 ~ 189

• Antimicrobial Activity of Quercus mongolica Leaf Ethanol Extract and Organic Acids against Food-born...

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 178 ~ 183

• Pulsed Photostimulated Luminescence(PPSL) of Irradiated Importation Sesame and Perilla Seeds

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 173 ~ 177

• New Methods for Separation of Crude Ginseng Saponins

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• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 166 ~ 172

• Effects of Extractants on the Characteristic of Soluble Dietary Fiber from Apple Pomace

• ¹é¿µÁø/Baek, Young Jin

• Çãö¼º/ÇãÀç°ü/±èÈ¿Áß/Huh, Chul Sung/Hur, Jae Kwan/Kim, Hyo Joong

• Korean Journal of Food Science and Technology   2001  Volume.33  No.2 161 ~ 165