• A Survey on the Quality Characteristics of Dried Ginseng Products

• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 1003 ~ 1006

• Growth Inhibition Effects of Ethanol and Sodium Chloride on Bacillus cereus

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 998 ~ 1002

• Pattern Analysis of Volatile Components for Domestic and Imported Cnidium officinale Using GC Based ...

• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 994 ~ 997

• Identification of Antioxidative Substances in Allium fistulosum L. by GC-MS

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 988 ~ 993

• Detoxicating Effects of Oriental Herb Extract Mixtures on Nicotine and Dioxin

• Kita Hirohito, , , 

• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 980 ~ 987

• Physiological Functionality in Geumsan Perilla Leaves from Greenhouse and Field Cultivation

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 975 ~ 979

• Correlation of Antioxidant and Antimutagenic Activity with Content of Pigments and Phenolic Compound...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 968 ~ 974

• Chemical Structure of Polyphenol Isolated from Korean Pear (Pyrus pyrifolia Nakai)

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 959 ~ 967

• Antioxidant and Antimutagenic Activity of Solvent-Fractionated Layers of Colored Rice Bran

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 951 ~ 958

• Brewing and Functional Characteristics of Hongkuk Ju Prepared with Various Hongkuks

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 943 ~ 950

• Quality Characteristics of Kimchi Prepared with Chinese Radish and Its Quality Change by Freeze-Dryi...

• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 937 ~ 942

• Predicting the Contamination of Listeria Monocytogenes and Yersinia enterocolitica in Pork Productio...

• ³ë¹ÎÁ¤/Rho,MinJeong

• Á¤¸í¼·/¹ÚÁö¿ë/Chung,MyungSeb/Park,JiYong

• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 928 ~ 936

• Characterization of Functional Kimchi Using Bifidobacterium lactis

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 924 ~ 927

• Effects of Waxy and Normal Hull-less Barley Flours on Bread-making Properties

• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 918 ~ 923

• Optimization of Maillard Reactions of Tagatose and Glycine Model Solution by Appyling Response Surfa...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 914 ~ 917

• Effect of Roasting Condition on the Physicochemical Properties of Rice Flour and the Quality Charact...

• À̱ÍÁÖ/Lee,GuiChu

• ±è¼ÒÁ¤/°íºÀ°æ/Kim,SoJung/Ko,hBongKyung

• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 905 ~ 913

• Effects of Various Sugars Including Tagatose and Their Molar Concentrations on the Maillard Browning...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 898 ~ 904

• Antimicrobial Activity of Prunus mume and Schizandra chinenis H-20 Extracts and Their Effects on Qua...

• ±è¿µ¼÷/Kim,YoungSook

• ¹Ú¿µ¼±/ÀÓ¹«Çö/Park,YoungSun/Lim,MuHyun

• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 893 ~ 897

• Optimal Condition for Manufacturing Water Extract from Mandarin Orange Peel for Colored Rice by Coat...

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• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 884 ~ 892

• Manufacturing Multi-degradable Food Packaging Films and Their Degradibility

• Á¤¸í¼ö/Chung,MyongSoo

• ÀÌ¿ÕÇö/À¯¿µ¼±/±èÇý¿µ/¹Ú±â¹®/Lee,WangHyun/You,YoungSun/Kim,HyeYoung/Park,Kim,oon

• Korean Journal of Food Science and Technology   2003  Volume.35  No.5 877 ~ 883