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Korean Journal of Food and Cookey Science
Search Results :
15
  
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1
Effect of Glutinous Rice Paste on the Fermentation of Puchukimchi
Jang Myung-Sook
Park Moon-Ok
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 421 ~ 429
2
Microwave Cooking of Rice (¥±) - The comparison with pressure and electric cooker -
Kim Young-A
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 416 ~ 420
3
Factors Affecting Productivity for University Food Service Operations
Cho Soon-Hee
Hong Sung-Ya
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 407 ~ 415
4
A Survey on the Utilization University Food Service by Student in Daejeon City
Park Sang-Wook
Chang Young-Sang
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 400 ~ 406
5
Changes of Browning, Microbiological and Sensory Characteristics of Concentrated Garlic Juices durin
...
Bae Soo-Kyung
Kim Mee-Ra
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 394 ~ 399
6
Comparative Criteria for the Quality Characteristics of Kimchi between Korean Focus Group and Americ
...
Oh Myung-Suk
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 388 ~ 393
7
A Study on the Oxidative Stabilities and Organoleptic Properties of Korean Red Pepper Seed Oil upon
...
Kim Bok-Ja
Ahn Myung-Soo
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 380 ~ 387
8
The Physico-Chemical Properties of Korean Red Pepper Seed Oil by Species and Dried methods
Kim Bok-Ja
Ahn Myung-Soo
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 375 ~ 379
9
The Seasonal Microbiological Quality Assessment of Kimbap(seaweed roll) Production flow in Foodservi
...
Lee Hye-Sang
Ryu Seung-Yeon
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 367 ~ 374
10
A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Eva
...
Kang Hyun-Joo
Kim Kyung-Ja, Kim Eun-Hee
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 358 ~ 366
11
A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Eva
...
Kang Hyun-Joo
Kim Kyung-Ja, Kim Eun-Hee
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 348 ~ 357
12
The Traditional Method for Preparing Korean Vegetable Dishes - Especially about Na mul¤ýSeng chae¤ýS
...
Jo Hoo-Jong
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 339 ~ 347
13
Antimutagenic Effect of Dietary Fiber from Yam (Dioscorea batatas DECNE) Against 2-AF and MNNG
Shin Nam-Hee
Koo Sung-Ja
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 333 ~ 338
14
Fermentation Properties of Yulmoo Mulkimchi According to the Ratio of Water to Yulmoo
Choi Sung-Yu
Oh Ji-Young, Yoo Jung-Wha, Han Young-Sook
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 327 ~ 332
15
Quality Attributes of Gukhwa-Byung at Different Storage Temperatures and Times
Shin Young-Ja
Park Geum-Soon
Korean Journal of Food and Cookey Science
1998 Volume.14 No.4 313 ~ 326