• The Effect of Processing Condition of the Salted and Dried Yellow Corvenia(Gulbi) on n-Nitrosamine(N...

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• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 452 ~ 459

• The Effect of Processing Conditions of the Salted and Dried Yellow Corvenia(Gulbi) on n-Nitrosamine(...

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• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 444 ~ 451

• Chemical Components of Wild and Cultivated Horned Rampion, Phyteuma japonicum Miq.

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• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 437 ~ 443

• Bacteriological Examination of Retort Pouched Loach Soup and Soybean Paste Soup Containing Mud Snail

• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 431 ~ 436

• Antioxidative and Nitrite-scavenging Effects of Solvent Extracts from Gyrophora esculenta

• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 426 ~ 430

• The Effect of Eggs on the Quality Properties of Ramyon

• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 420 ~ 425

• Identification of K1 Polysaccharide Antigen of Escherichia coli Isolates from Urine Specimens of Uri...

• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 416 ~ 419

• Effects of Freezing Temperature on Quality of Vacuum Packaging Freezed Beef

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• ±èµµ¿Ï/¹®±ÍÀÓ/°­¼¼ÁÖ/±è±â¿µ/¹®À±Èñ/Kim, Do-Wan/Moon, Gui-Im/Kang, Se-Ju/Kim, Kee-Young/Moon, Yoon-Hee

• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 409 ~ 415

• Enzymatical Hydrolysis of Low-Usefulness Marine Resources

• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 394 ~ 401

• Effects of Dietary Fiber Sources on the Composition Intestinal Microflora in Aged Rate

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• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 388 ~ 393

• Production of Streptomyces albus KSM-35 Amylase from Bacillus subtilis LKS88 Haboring the Recombinan...

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• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 381 ~ 387

• Characteristics of Greenish Pigments from Silkwarm Excrement by Ethanol Extraction

• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 375 ~ 380

• Influences of Cold Aged Dough on the Quality of Baguette

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• Korean Journal of Food and Nutrition   1998  Volume.11  No.4 369 ~ 374