• Studies on the Lipids of Shiitake Mushroom, Lentinus edodes

• ÖÚÙÊçÈÑû/Hideo Tsuyuki

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 419 ~ 427

• The Changes of Capsaicin Contents in Fresh and Processed Red Peppers

• Á¤º´¼±/Chung BS

• °­±Ù¿Á/Kang KO

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 409 ~ 418

• The Synergistic Action of the AL - Protease from Arthrobacter luteus on the Lysis of Yeast Cell Wall...

• ¿ÀÈ«·Ï/Oh HR

• àÏòÐã­/Masaru Funatsu

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 401 ~ 408

• On the Optimum Gas Composition for CA Storage of Shingo Pear

• ±èµ¿¸¸/Kim DM

• ½ÅÇö°æ/Shin HK

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 396 ~ 400

• Determination of Retinol Equivalent and Identification of Carotenoids in Hen, Quail and Duck Eggs

• ±è¹ÌÁ¤/Kim MJ

• ÀÌÇý¼ö/Rhee HS

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 391 ~ 395

• Effect of Extracting Conditions on the Mineral Content of Korean Red Ginseng Extract

• ¼ºÇö¼ø/Sung HS

• Á¶½ÃÇü/¹Ú¸íÇÑ/¾çÂ÷¹ü/Cho SH/Park MH/Yang CB

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 387 ~ 390

• Changes in Ultrastructure of Tissues, Characteristics of Protein and Soybean Curd Yield with Increas...

• ¹Ú¿ë°ï/Park YG

• ¹ÚºÎ´ö/ÃÖ±¤¼ö/Park BD/Choi KS

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 381 ~ 386

• Effect of Salt Diets on the Lipid Composition in Serum and Liver of Rats

• ¹Ú±Í¼±/Park KS

• ±è¼®È¯/Á¤Á¤³²/Kim SH/Jeung JN

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 375 ~ 380

• Flavor Components in Sun - Dried Ray

• Â÷¿ëÁØ/Cha YJ

• ¾Èâ¹ü/ÀÌÅÂÇå/Á¤¿µÈÆ/ÀÌÀÀÈ£/±è¼¼±Ç/Ahn CB/Lee TH/Chung YH/Lee EH/Kim SK

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 370 ~ 374

• Effect of Oil Extraction Methods on Sterol Composition of Sesame Oil

• ÃÖ»óµµ/Choi SD

• ±èÇü°©/Kim HK

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 365 ~ 369

• Basic Studies in Improvement of Freeze Concentration - (¥±) The Growth Rate and the Variety in Diame...

• °øÀç¿­/Kong JY

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 359 ~ 364

• Basic Studies in Improvement of Freeze Concentration - (¥°) Measurements of Physical Properties for ...

• °øÀç¿­/Kong JY

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 353 ~ 358

• Isolation and Characterization of Arrowroot Leaf Proteins

• ÀÌ°¡¼ø/Lee KS

• ÀÓ±¹ÀÌ/Ãֿ쿵/¿À¸¸Áø/Yim KY/Choi WY/Oh MJ

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 345 ~ 352

• Changes in Free Amino Acids of Ark Shell, Anadara broughtonii, during Sun - drying

• ±èÈ«Áø/Kim HJ

• ¹®¼÷ÀÓ/Á¶¿ë°è/Moon SI/Joh YG

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 339 ~ 344

• Changes of Nitrosamine - Related - Compounds by Salt Concentration and Nitrate Content during the Ko...

• ±è¹Ì¼º/Kim MS

• °í¹«¼®/±ÇÅ¿µ/Koh MS/Kwon TY

• Journal of the Korean Society of Food Nutrition   1985  Volume.14  No.4 329 ~ 338