• Sensory Properties of Vegetable Oils and Oil Blends in French Fried Potatoes

• Yoon, Hee Nam

• Kim, Suk Ju/Chung, Ha Yull

• Food Science and Biotechnology   1992  Volume.1  No.2 146 ~ 150

• Effect of Lactobacillus casei AHU 1055 on the Fermentation and Flavor of Cheddar Cheese Slurries

• Han Eung-Soo

• Lee Hyong-Joo

• Food Science and Biotechnology   1992  Volume.1  No.2 141 ~ 145

• Characteristics of the Physical Properties Affecting on the Dehydration of Freeze Dried Carrots

• Kim Myung-Sik

• Choi Yong-Hee

• Food Science and Biotechnology   1992  Volume.1  No.2 133 ~ 140

• Comparative Study of High Amylose and Low Amylose Rice for the Preparation of Puto, a Filipino Ferme...

• Lilia S. Collado

• Mok Chulkyoon

• Food Science and Biotechnology   1992  Volume.1  No.2 129 ~ 132

• Effect of Various Growth Regulator Compositions on the Betacyanin Accumulation in Red Beet (Beta vul...

• Kang Young-Dong

• Oh Hoon-Il

• Food Science and Biotechnology   1992  Volume.1  No.2 123 ~ 128

• Effect of Gamma-Irradiation on Quality of Kochujung during Storage

• Chun, Myong-Sook

• Lee, Taik-Soo/Noh, Bong-Soo

• Food Science and Biotechnology   1992  Volume.1  No.2 117 ~ 122

• Effect of Metal Precipitation on the Chemical Composition of Pectins

• Hwang, Jaekwan

• Roshdy, Tarik H./Kokini, Jozef L.

• Food Science and Biotechnology   1992  Volume.1  No.2 111 ~ 116

• Interaction Effects of Chlorophyll, ¥â-Carotene and Tocopherol on the Photooxidative Stabilities of ...

• Choe Eunok

• David B. Min

• Food Science and Biotechnology   1992  Volume.1  No.2 104 ~ 110

• Comparison of Protease and Peptidase Activities of Commercial Fungal Enzymes and Lactobacillus helve...

• Kim, Mi Sun

• Kim, Sun Chang/Olson, Norman F.

• Food Science and Biotechnology   1992  Volume.1  No.2 98 ~ 103

• Determination of the Kinetic Parameters of the Heat Denaturation of Whey Proteins

• Rhim Jong-Whan

• Food Science and Biotechnology   1992  Volume.1  No.2 91 ~ 97

• Effect of Ethylene on Quality Deterioration of Chinese Cabbage

• Kim Gun-Hee

• Food Science and Biotechnology   1992  Volume.1  No.2 85 ~ 90

• Effect of Type of Enzyme on the Bitterness of Partial Hydrolyzates of Soybean Protein

• Kim, Chang-Hyun

• Kim, Mi-Ryung/Lee, Cherl-Ho

• Food Science and Biotechnology   1992  Volume.1  No.2 79 ~ 84

• Regiospecific Analysis of Triacylglycerols of Some Seed Oils by Pancreatic Lipase

• Laura J. Pham

• Kwon Dae-Young

• Food Science and Biotechnology   1992  Volume.1  No.2 75 ~ 78

• Red Pigments Separated from Flower of Korean Cockscomb by Agarose Gel Electrophoresis

• Lee, K.A.

• Lee, S.Y./Woo, S.J./Jo, J.S./Byun, S.M.

• Food Science and Biotechnology   1992  Volume.1  No.1 58 ~ 61

• Control of Tannin Content in Wines by Treatment with Immobilized Protein

• Oh Hoon-Il

• Johan E. Hoff

• Food Science and Biotechnology   1992  Volume.1  No.1 54 ~ 57

• Nutritive Value and Functional Properties of Protein Concentrate Fractionated from Acacia Flower(Rob...

• Kwon Joong-Ho

• Yoon Hyung-Sik

• Food Science and Biotechnology   1992  Volume.1  No.1 50 ~ 53

• A General Kinetic Model for Lipase-catalyzed Glycorolysis of Triolein

• Chang, Pahn Shick

• Kang, Sung Tae/Rhee, Joon Shick

• Food Science and Biotechnology   1992  Volume.1  No.1 46 ~ 49

• Debittering Effect of Lactic Acid Fermentaion on the Partial Hydrolysate of Soymilk

• Lee, Cherl-Ho

• Lee, Sook-Jong/Souane Moussa/Koh, Kyung-Hee

• Food Science and Biotechnology   1992  Volume.1  No.1 40 ~ 45

• Lactic Acid Fermentation of Isolated Soy Protein/Saccharified Rice Dispersion for the Preparation of...

• Mok, ChulKyoon

• Lim, Chong Rak/Kim, Young Jin/Nam, Young Jung

• Food Science and Biotechnology   1992  Volume.1  No.1 35 ~ 39

• Enzymatic Removal of Free Fatty Acids in Oils Using Lipase

• Cho Soo-Yeon

• Yoon Suk-Hoo

• Food Science and Biotechnology   1992  Volume.1  No.1 31 ~ 34