• Decrease in Plasmalogens in Bovine Muscle Tissues Subjected to Electrical Stimulation

• Yeo Young-K.

• Lloyd A. Horrocks

• Food Science and Biotechnology   1993  Volume.2  No.2 157 ~ 159

• Measurement of Antioxidant Activity in Oil/Water Emulsion Using Dissolved Oxygen Electrode Equipped ...

• Lee, Boo-Yong

• Lee, Young-Chul/Kim, In-Hwan/Kim, Heung-Man/Park, Dong-Jun/Kim, Chul-Jin

• Food Science and Biotechnology   1993  Volume.2  No.2 154 ~ 156

• Analysis of the Volatile Compounds in the Oil from Roasted Sunflower Kenel by Dynamic Headspace Meth...

• Ha, JaeHo

• Hawer, Wooderck/Hwang, JinBong

• Food Science and Biotechnology   1993  Volume.2  No.2 152 ~ 153

• Determination of L-Ascorbate in Foods with Plant Tissue Based Membrane Electrode

• Kang, Su-Jung

• Kim, Jung-Ho/Park, Sung-Oh/Noh, Bong-Soo

• Food Science and Biotechnology   1993  Volume.2  No.2 146 ~ 151

• Optimal Conditions far the Immobilization of Peppermint Cells in Polyurethane Foam Matrix

• Kim Young-Suk

• LEE HYONG-JOO

• Food Science and Biotechnology   1993  Volume.2  No.2 141 ~ 145

• Microencapsulation of Red Pepper Oleoresin

• Son, Sang-Hoon

• Lee, Hyong Joo/Chang, Seoung Jun/Woo, Gun-Jo

• Food Science and Biotechnology   1993  Volume.2  No.2 136 ~ 140

• Microencapsulation of Garlic Oil with ¥â-Cyclodextrin

• Son, Sang-Hoon

• Lee, Hyong Joo/Chang, Seoung Jun/Woo, Gun-Jo

• Food Science and Biotechnology   1993  Volume.2  No.2 132 ~ 135

• Effect of Temperature and pH on the Composition of Deposit from Whale Milk in a Plate Heat Exchanger

• Yoon Jungro

• Daryl B. Lund

• Food Science and Biotechnology   1993  Volume.2  No.2 127 ~ 131

• Gelation Properties of Various Heat Treated Milks

• Woo Gun-Jo

• Lee Hyong-Joo

• Food Science and Biotechnology   1993  Volume.2  No.2 123 ~ 126

• Characteristics of Rice Muffins containing Various Combinations of Nonwaxy/Waxy Rice Flour

• Kim Sang-Sook

• Kim Young-Jin

• Food Science and Biotechnology   1993  Volume.2  No.2 117 ~ 122

• Impact of Psychrotroph-originated Enzyme in Accelerated Cheddar Cheese Ripening.

• Lee, Kyung-Wook

• Suh, Dong-Soon/Kwak, Hae-Soo

• Food Science and Biotechnology   1993  Volume.2  No.2 111 ~ 116

• Relationship Between Freezing Point of Meat Juice and the Amount of Water Added to Meat

• Park, Chun Joo

• Kim, Young Boong/Yoo, Ik Jong/Lee, Mooha

• Food Science and Biotechnology   1993  Volume.2  No.2 108 ~ 110

• Changes of Free Sugars and Free Amino Acids in Kochujang with Different Mashing methods

• Soo, Lee-Taik

• Chun, Myong-Sook/Choi, Jin-Young/Noh, Bong-Soo

• Food Science and Biotechnology   1993  Volume.2  No.2 102 ~ 107

• Estimation of Dietary Fiber Intake in the Korean Population

• Lee Kyung-Sook

• Lee Su-Rae

• Food Science and Biotechnology   1993  Volume.2  No.2 95 ~ 101

• The Effects of An1ioxidant on Superoxide Induced Cholesterol Oxidation in Protic Condition

• Lee Joo-Hee

• A.S. Csallany

• Food Science and Biotechnology   1993  Volume.2  No.2 91 ~ 94

• Reaction of Cholesterol with Superoxide Anion in Aprotic Solution and Protic Solution

• Lee Joo-Hee

• A.S. Csallany

• Food Science and Biotechnology   1993  Volume.2  No.2 84 ~ 90

• Quality Changes of Ground Beef Patties Cooked by Conventional and Microwave Energy during Refrigerat...

• Chung Myung-Sub

• Chung See-Sub

• Food Science and Biotechnology   1993  Volume.2  No.2 80 ~ 83

• Effect of Plastein Reaction on Debittering of Pronase Hydrolysate

• Suh, Hyung-Joo

• Lee, Ho/Yang, Han-Chul

• Food Science and Biotechnology   1993  Volume.2  No.2 75 ~ 79

• Development of a Chemiluminescent DNA Probe Assay for Identifying of Listeria monocytogenes

• Kim Chang-Min

• Yoon Sung-Sik

• Food Science and Biotechnology   1993  Volume.2  No.2 68 ~ 74

• Modification of Milk Fat by Supercritical Carbon Dioxide

• Lim Sangbin

• Syed S. H. Rizvi

• Food Science and Biotechnology   1993  Volume.2  No.2 64 ~ 67