• Purification and Properties of Protease Inhibitor from Streptomyces sp. SK-862

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 678 ~ 682

• Production of Protease Inhibitor from Streptomyces sp. SK-862

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 673 ~ 677

• Production of Protein-bound Polysaccharides by Solid-substrate Fementation of Lentinus edodes

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 667 ~ 672

• Influences of Acetic Acid, Lauric Acid and Monolaurine Treatments on Survival of Vibrio cholerae in ...

• Lee, Jae-Il/ÀÌÀçÀÏ

• Chung, Byung-Chul/Kim, Chang-Ryoul/Á¤º´Ã¶/±èâ·Ä

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 662 ~ 666

• Sensory Characteristics of Green Tea Bread

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 657 ~ 661

• A Study on Dietary Atherogenesity, Energy Balance and Activity Level of College Students

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 647 ~ 656

• ¥á-Glucosidase Inhibition by Culture Broth of Streptomyces sp. NS15

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 640 ~ 646

• Thermal Degradation Pattern of Tocopherols on Heating without Oxygen in a Model Food System

• Chung Hae-Young

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 635 ~ 639

• Acute Toxicity and Antimicrobial Activity of 1-Deoxynojirimycin

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 629 ~ 634

• Study on the Biloflocculant by Bacillus meagaterium

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 622 ~ 628

• Red Pigment Overproduction by Fed-Batch Culture of Monascus anka

• , 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 617 ~ 621

• Characterization of Red Pigment Production by Monascus anka

• Sisler, Edward C ., 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 612 ~ 616

• Production of Gardenia Blue Color from Gardenia Waste by the Bacillus subtilis

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 606 ~ 611

• Accumulation of Aluminum to Lactic Acid Bacteria under Anaerobic Conditions

• Park Seong-Soo

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 600 ~ 605

• Removal of Ni and Pb Ion from Aqueous Solution by the Agricultural Wastes, Allium Roots

• , , 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.6 595 ~ 599

• Sensory Characteristics and Tenderness of Boiled Beef by Addition of the Barks(Morus alba Linne)

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 580 ~ 584

• Properties of the Proteolytic Enzymes from Mulberry Tree Barks(Morus alba Linne)

• , 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 576 ~ 579

• An Effect of Red-ripe Persimmon on Fermentation and Sensory Characteristics of Kimchi

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 570 ~ 575

• Identification of the ¥á-Amylase Inhibitor Producing Actinomycetes BY-445

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 565 ~ 569

• Stabilization of Amylolytic Enzymes by Modification with Periodate-Oxidized Soluble Starch

• Ann, Yong-Geun/¾È¿ë±Ù

• Anindyawati, Trisaniti/Ito, Kazuo/Iizuka, Masaru/Minamiura, Noshi

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 561 ~ 564