• Improvement in the Quality of Takju by a Modified Nuruk

• , 

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 427 ~ 432

• Analysis of Major Flavor Compounds in Takju Mash Brewed with a Modified Nuruk

• ¼Ò¸íȯ/So, Myung-Hwan

• ÀÌ¿µ¼÷/ÇѼºÈñ/³ë¿Ï¼·/Lee, Young-Sook/Han, Sung-Hee/Noh, Wan-Seob

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 421 ~ 426

• The Degradation of hydrocarbons in Petal of Azalea by Gokja

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 415 ~ 420

• Studies on the Change of Components with Long-Term Storage of paddy

• ¼Ò±ÔÈ£/So, Kyu-Ho

• ±è¿µ¼ö/È«Àç½Ä/Á¤ÁØ¿µ/Á¶Àç¹Î/Kim, Young-Su/Hong, Jae-Sik/Jeong, Jun-Young/Cho, Jae-Min

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 409 ~ 414

• Dog Meat Foods in Korea

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 397 ~ 408

• Dog Meat Eating History and Culture in Korea

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 387 ~ 396

• Changes in Flavor Components during Ripening of Fermented Sausages

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 380 ~ 386

• Volatile Components of Cornsilk(Zea mays L .)

• °ûÀçÁø/Kwag, Jae-Jin

• ÀÌÀç°ï/ÀåÈñÁø/±è¿ÁÂù/Lee, Jae-Gon/Jang, Hee-Jin/Kim, Ok-Chan

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 375 ~ 379

• Some Properties and Curing Effect of Drip from Frozen-thawed Pork Meat

• , 

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 370 ~ 374

• Changes of Phenolic Compounds in Korean Apple(Fuji) during maturation

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 364 ~ 369

• Extraction Method of Antioxidants in Soybean Oil

• ±èÀç°ü/Kim, Jae-Kwan

• ȲÇýÁ¤/¿À¹®Çå/µµ¿µ¼÷/À±¹ÌÇý/Whang, Hea-Jeung/Oh, Moon-Hun/Do, Young-Sook/Yoon, Mi-Hye

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 358 ~ 363

• Consumption Aspects of Fermented in Busan Yangsan and Ulsan

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 350 ~ 357

• Analysis of Mineral in Korean Apple Juice by Inductively Coupled Plasma

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 344 ~ 349

• Isolation and Characterization of a Volume-Expanding Yeast from Sunchang Gochujang

• Korean Journal of Food and Nutrition   1999  Volume.12  No.4 339 ~ 343