Ryung Yang

Synergistic Effect of Citric Acid on Antioxidant Property of Red Pepper

Study on Meat Tenderizer -Part 1. Tenderizing ability of commercial meat tenderizer-

Study on Meat Tenderizer -Part II. Tenderizing ability of Enzyme from Asp. oryzae-

Dehydration of Solid Food Material Immersed in Fluidized-Bed

Preparation of Cheese-like Product Using Soybean Milk

Study on the Changes in Saponins from Ginseng Callus by Tissue Culture -Part 1. Comparison of Saponins from Callus Tissue and from the Root of Ginseng Plant-

Studies on the Myofibrillar Proteins -Part III. Post-mortem Changes in Troponin-Tropomyosin Complexes-

Studies on the Utilization of Fish Flour -Part 1. Removal of TMA and Lipids from raw Cololabis Saira-

Studies on the Aging of Bovine Muscle at Adding Proteolytic Enzyme -Part V. Studies on the Tenderness Evaluation of Bovine Muscle Treated with Papain by Using Penetration Value-

Studies on the Myofibrillar Proteins