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Korean Journal of Food and Cookey Science
Search Results :
13
  
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1
Effects of Caffeic Acid on the Rates of Maillard Reaction
Son Jong-Youn
Ahn Myung-Soo
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 161 ~ 165
2
Perception of Traditional and Prohibitive Foods in Ul-lung Do Area
Park Young-Sun
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 151 ~ 160
3
Function of Nonfish Proteins in Surimi-Based Gel Products
Chung Kang-Hyun
Lee Chong-Min
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 146 ~ 150
4
Effects of Different Harvest Time and Enzyme on Rice Flour
Kum Jun-Seok
Lee Sang-Hyo, Lee Hyun-Yu, Han Ouk
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 142 ~ 145
5
Effects of Microwave Heating on Processing of Whole Sweetpotatoes
Kum Jun-Seok
Juan L. Silva, Han Ouk
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 138 ~ 141
6
Analysis of Lipid Composition in Various Fast-Foods
Kim Nan-Sook
Kim Seong-Ai
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 131 ~ 137
7
A study on protein contents and essential amino acid composition in some fast-foods
Jegal Sung-A
Kim Seong-Ai
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 126 ~ 130
8
Effect of temperature on Antioxidant of Crude Gingerol
Baek Suk-Eun
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 121 ~ 125
9
Effect of microwave cooking on different masses of roast
Cho Kyung-Hee
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 111 ~ 120
10
Evaluation of Implemented Computer Generated Menus for the Improvement of Food Service Operation in
...
Kwak Tong-Kyung
Cho Yu-Sean, Lee Hye-Sang
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 104 ~ 110
11
Physicochemical Properties of Jatjook as Influenced by Various Levels of Pinenut
Lee Seung-Hyun
Jang Myung-Sook
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 99 ~ 103
12
Effect of the Addition of Surichwi on Quality Characteristics of Surichwijulpyum
Kim Myoung-Hee
Park Mee-Weon, Park Yong-Kon, Jang Myung-Sook
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 94 ~ 98
13
Sensory and Instrumental Characteristics of Defatted and Lipid-reintroduced Starch Gels
Lee Sang-Keum
Shin Mal-Shick
Korean Journal of Food and Cookey Science
1994 Volume.10 No.2 87 ~ 93