• 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

• Effect of Laminaria Addition on the Shelf-life and Texture of Bread

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 556 ~ 560

• Effect of n-3 Polyunsaturated Fatty Acids on Glucose Uptake of Soleus Muscle in NIDDM Diabetic Rats

• , 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 550 ~ 555

• Change of Fatty Acid Compositions during Hepatic Triacylglycerol Accumulation in Dietary Orotic Acid...

• , 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 542 ~ 549

• Effect of Storage Period and Rechilling Process on Tenderness of Myofibrillar Protein of Chilled or ...

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 536 ~ 541

• Assessment of University Food Service by Students in Daejeon Area

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 528 ~ 535

• Effect of Some Tea on Removability of Cd and Pb Ion in Solution

• , 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 521 ~ 527

• A Survey on the Notion and Intake of Kimchi among College Women

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 513 ~ 520

• Characterization of Natural Gardenia Color with Systhetic Color

• Kim Kyung-Seuk, 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 506 ~ 512

• Structural Characteristics of the Water Soluble Browning Reaction Products Isolated from Korean Red ...

• , 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 499 ~ 505

• Volatile Flavor Components of Korean Sancho Fruit and Tree(Zanthoxylum schinfolium)

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 493 ~ 498

• Effects of Dietary Fiber on the Bacterial Enzymes and Putrefactive Metabolite in Aged Rats

• °­¾îÁø/Kang, Eo-Jin

• ÀÌ»ó¼±/¾çÂ÷¹ü/½ÅÇö°æ/Lee, Sang-Sun/Yang, Cha-Bum/Shin, Hyun-Kyung

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 488 ~ 492

• Effects of Freezing Temperature on Quality of Thawed Beef

• ³²ÁÖÇö/Nam, Joo-Hyun

• ¼ÛÇüÀÍ/±è¹Ì¼÷/¹®À±Èñ/Á¤ÀÎö/Song, Hyung-Ik/Kim, Mi-Sook/Moon, Yoon-Hee/Jung, In-Chul

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 482 ~ 487

• Studies on Preparation of Low-Fat Press Ham and Its Quality Properties during Storage

• , 

• Korean Journal of Food and Nutrition   1998  Volume.11  No.5 475 ~ 481