• Effects on the Shelf-life of Tofu with Ethanol Extracts of Rubus coreanus miquel, Therminalia chebul...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 746 ~ 749

• Reduction of Residual Nitrite Level in Cooked Pork Sausage with Different Packaging and Gamma Irradi...

• Á¶Ã¶ÈÆ/Jo, Cheor Un

• ¾ÈÇöÁÖ/±èÀçÇö/¼ÛÀÎȯ/±è¿ìÁ¤/º¯¸í¿ì/Ahn, Hyun Joo/Kim, Jae Hyun/Song, Inn Hwan/Kim, Woo Jung/Byun, Myung Woo

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 741 ~ 745

• The Relations Between Antihypertensive Effect and ¥ã-Aminobutyric acid, Mycelial Weight and Pigment ...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 737 ~ 740

• Immunostimulative Effect of Hot-Water Extract from Codonopsis lanceolata on Lymphocyte and Clonal Ma...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 732 ~ 736

• Effects of H_2O Fraction of Alisma canaliculatum with Chromium on Blood Glucose Levels and Lipid Met...

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 725 ~ 731

• The Nitrite Scavenging and Electron Donating Ability of Bamboo Smoke Distillates made by steel kiln ...

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 719 ~ 724

• Pueraria lobata Ohwi as an Osteoporosis Therapeutics

• ±èÁ¤¼÷/Kim, Chung Sook

• ÇÏÇý°æ/±èÇýÁø/ÀÌÁ¦Çö/¼Û°è¿ë/Ha, Hye Kyung/Kim, Hye Jin/Lee, Je Hyun/Song, Kye Yong

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 710 ~ 718

• Antimicrobial Characteristics of Edible Medicinal Herbs Extracts

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 700 ~ 709

• Studies on the Immune Cell Activations of Bovine Colostral Whey Fractions

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 694 ~ 699

• Anticarcinogenic Effects of Allium tuberosum on Human Cancer Cells

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 688 ~ 693

• Protective Effects of Water/Methanol Extracts of Cricket on the Acute Hepatic Damages in the ICR-mic...

• ¾È¹Ì¿µ/Ahn, Mi Young

• ÀÌ¿ë¿ì/·ù°­¼±/±èÀͼö/±èÁø¿ø/ÀÌ¿ë±â/±èÀº¼±/Lee, Yong Woo/Ryu, Kang Sun/Lee, Heui Sam/Kim, Iksoo/Kim, Jin Won/Lee, Yong Ki

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 684 ~ 687

• Effects of ¥â-Glucan-enriched Barley Fraction on the Lipid and Cholesterol Contents of Plasma and Fe...

• ¼®È£¹®/Seog, Ho-Moon

• ±è¼º¶õ/ÃÖÈñµ·/±èÈ«¸¸/Kim, Sung-Ran/Choi, Hee-Don/Kim, Heung-Man

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 678 ~ 683

• Manufacture and Physiological Functionality of Korean Traditional Liquor by Using Purple-fleshed Swe...

• ÇѱÔÈ«/Han, Kyu Heung

• ÀÌÁÖÂù/ÀÌ°¡¼ø/±èÀçÈ£/ÀÌÁ¾¼ö/Lee, Ju Chan/Lee, Ga Soon/Kim, Jae Ho/Lee, Jong Soo

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 673 ~ 677

• Rapid Processing of the Fish Sauce and Its Quality Evaluation

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 666 ~ 672

• Studies on the Ginseng Tea using Spore-forming Lactic Acid Bacteria

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 661 ~ 665

• Studies on the Shelf-life Extension of Jeotkal, Salted and Fermented Seafood

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 652 ~ 660

• Characteristics of Low-Salt Kimchi Prepared with Salt Replacement during Fermentation

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 647 ~ 651

• Quality Characteristics of Cookies with Various levels of Functional Rice Flour

• Lee In-Seon, , 

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 642 ~ 646

• Quality Characteristics of Cookies Prepared with Varied levels of Shredded Garlics

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• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 637 ~ 641

• Nonthermal Pasteurization of Lactic acid bacteria by High Intensity Light Pulse

• Á¶Çü¿ë/Cho, Hyung Yong

• ½ÅÁ¤±Ô/¼Û¿µ¾Ö/À±¼±ÁÖ/±èÁ߸¸/º¯À¯·®/Shin, Jung Kue/Song, Young Ae/Yoon, Seon Joo/Kim, Joong Man/Pyun, Yu Ryang

• Korean Journal of Food Science and Technology   2002  Volume.34  No.4 631 ~ 636