• Microbiological, Nutritional, and Rheological Quality Changes in Frozen Potatoes during Storage

• Ha Ji-Hyoung

• Ha Sang-Do, Kang Yoon-Seok, Hong Kwon-Pyo, Bae Dong-Ho

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 663 ~ 668

• Flavor Entrapment Effect of Porous Starch and Sensory Characteristic of Boiled Instant Noodles Using...

• Kim Hae-Yeun

• Lee Gyu-Hee, Kang Hyun-Ah, Shin Myung-Gon

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 658 ~ 662

• Rheological properties of Bread Dough Added with Enteromorpha intenstinalis

• Lim Eun-Jeong

• Lee Yoo-Hyun, Hur Chai-Ok, Kwon Soon-Hyung, Kim Ji-Young, Han Yong-Bong

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 652 ~ 657

• Effects of Storage Conditions on Qualities of Buttercup Squash (Kabocha)

• Han Jin-Suk

• Kim Sung-Ran, Chung Moon-Cheol

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 644 ~ 651

• Physiochemical Characteristics of Corn Starch during the Alkali Gelatinization

• Cho Seok-Cheol

• Shin Hae-Hun

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 637 ~ 643

• Study on the Quality Improvement of Acidic Citrus Juices, Citrus natsudaidai and Citrus grandis, by ...

• Yang Min-Ho

• Kang Yeung-Joo

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 630 ~ 636

• Anti-wrinkle Activity of Low Molecular Weight Peptides derived form the collagen Isolated from Aster...

• Kwon Min-Cheol

• Kim Cheol-Hee, Kim Hyo-Sung, Abdul Qadir Syed, Hwang Bo-Yong, Lee Hyeon-Yong

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 625 ~ 629

• Production of Sedum Extract adding Jelly and Assessment of Its Physicochemical properties

• Mo Eun-Kyoung

• Kim Hyun-Ho, Kim Seung-Mi, Jo Hyun-Ho, Sung Chang-Keun

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 619 ~ 624

• Effect of Irradiation on the Quality Characteristics of Lyophilized Kimchi Powder

• Hong Sang-Pil

• Kim Eun-Mi, Yang Ji-Na, Ahn Dong-Uk

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 614 ~ 618

• Effects of Fermented Rice bran Addition on the Quality Improvement of Pork

• Kim Dong-Yeop

• Fan Jiang Ping, Choi Da-Hei, Park Hyun-Sil, Han Gi-Dong

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 608 ~ 613

• Characteristics of Thiosulfinates and Volatile Sulfur Compounds from Blanched Garlic Reacted with Al...

• Choi Yoon-Hee

• Shim You-Sin, Kim Cheong-Tae, Lee Chan, Shin Dong-Bin

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 600 ~ 607

• Volatile Flavor Components in the Mashes of Takju Prepared Using Different Yeasts

• Lee Heung-Sook

• Lee Taik-Soo, Noh Bong-Soo

• Korean Journal of Food Science and Technology   2007  Volume.39  No.6 593 ~ 599