• Monitoring on Radioactivity in Foodstuffs

• ±Ç±â¼º/Kwon,KiSung

• È«Áøȯ/ÇÑ»ó¹è/ÀÌÀºÁÖ/°­±æÁø/Á¤Çü¿í/¹Ú¼º±Ô/Hong,JinHwan/Han,SangBae/Lee,EunJu/Kang,KilJin/Chung,HyungWook/Park,SeongGyu

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 183 ~ 187

• Establishment of Hygienic Standards for Pizza Restaurant Based on HACCP Concept -Focused on Pizza Pr...

• À̺¹Èñ/Lee,BogHee

• Çã°æ¼÷/±èÀÎÈ£/Hhu,KyoungSook/Kim,InHo

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 174 ~ 182

• Radio-sensitivity of Contaminated Pathogens in Marinated Beef Rib (Galbi) Treated with ¥ã-Irradiatio...

• À̳ª¿µ/Lee,NaYoung

• Á¶Ã¶ÈÆ/°­È£Áø/±èµ¿¼ö/º¯¸í¿ì/Jo,CheorHun/Kang,HoJin/Kim,DongSoo/Byun,MyungWoo

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 168 ~ 173

• Microbial Assessment of Wild Cabbage and its Control

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 162 ~ 167

• Survey of Ochratoxin A in Cereal-based Korean Traditional Foods by HPLC

• ¹Ú¼º±¹/Park,SeongGug

• ±Ç±â¼º/±è¹ÌÇý/Á¤¼Ò¿µ/Àå±ÍÇö/³²ÅÂÈñ/ÀÌÁ¾¿Á/Kwon,GiSeong/Kim,MiHye/Jeong,SoYeong/Jang,GwiHyeon/Nam,TaeHui/Lee,JongOg

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 158 ~ 161

• Reduction of Allergenicity of Wheat Flour by Enzyme Hydrolysis

• Park Ju-Yeon

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 152 ~ 157

• Antigenicity Changes of Ovomucoid and Ovalbumin in Chicken Egg White by NaOH, Heat and Protease Trat...

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 147 ~ 151

• In vitro and in vivo Effects of Extracts of Lentinus edodes on Tumor Growth in a Human Papillomaviru...

• E.H. Williamson, , , , 

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 141 ~ 146

• Optimal Extract Methods of Antioxidant Compounds from Coat of Grape Dreg

• Marilyn C. Cornelis, 

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 134 ~ 140

• Isolation and Identification of Active Principle in Chinese Cabbage Kimchi Responsible for Antioxida...

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 129 ~ 133

• Effects of Jeotkal Addition on Quality of Kimchi

• °í¿µÅÂ/Ko,YoungTae

• ȲÀÚ°æ/¹éÀÎÈñ/Hwang,JaKyung/Bai,kInHee

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 123 ~ 128

• Characteristics of Flour Ferment Using Lactobacillus acidophilus as Starter

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 116 ~ 122

• Production of Reuterin by Batch and Continuous Reactor and Antimicrobial Characteristics of Reuterin

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 111 ~ 115

• A Thermostable Protease Produced from Bacillus sp. DF 218

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 105 ~ 110

• Fermentation Characteristics of Low Salted Kochujang Prepared with Sub-materials

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 97 ~ 104

• Effect of Chitin Derivatives on Non-steamed Alcohol Fermentation of Tapioca

• Jeong Yong-Jin

• No Hong-Kyoon

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 92 ~ 96

• Content of Orotic Acid in Raw milk and Reduction of OA by Lactic Acid Bacteria during Fermentation

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• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 86 ~ 91

• Quality Improvement of Kochujang Using Cordyceps sp.

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 81 ~ 85

• Evaluation of Taste in Kanjang Made with Barley Bran Using Multiple Regression Analysis

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 75 ~ 80

• Preparation of Bio-degradable Films Using Various Marine Algae Powder

• Korean Journal of Food Science and Technology   2004  Volume.36  No.1 69 ~ 74