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Korean Journal of Food and Cookey Science
Search Results :
12
  
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1
A Study on Mineral Contents of the Underground Vegetables Produced in Korea harvested in different t
...
Chang Kyung-Mi
Lee Mi-Soon
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 545 ~ 549
2
Changes in Sensory and Textural Properties of Mungbean Starch Gels during Storage
Choi Eun-Jung
Oh Myung-Suk
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 539 ~ 544
3
Development of the method to extend shelf life of Backsulgie with enzyme treatment
Koh Bong-Kyung
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 533 ~ 538
4
Preferences of meat food and its related factor in Koreans
Yoon Gye-Soon
Woo Ja-Won
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 524 ~ 532
5
The Characteristics of Sensory Evaluation by Various Cooking Methods of Salted-Dried Flathead
Shin Ae-Sook
Lee Hyeon-Deog, Kim Kyung-Ja
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 512 ~ 523
6
Effects of Addition Ratio of Pigmented Rice on the Quality Characteristics of Seolgiddeok
Kim Ki-Sook
Lee Jae-Kyoung
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 507 ~ 511
7
A study on the characteristics and noodle structure made from pea starch-wheat composite flour using
...
Kim Un-Joo
Yoon Jae-Young, Kim Hee-Sub
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 500 ~ 506
8
A Study on the Changes of Taste Components in brisket and shank Gom-Kuk by Cooking Conditions
Cho Eun-Ja
Jung Eun-Jung
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 490 ~ 499
9
Effects of herbs on the taste compounds of Gom-Kuk (Beef soup stock) during cooking
Cho Eun-Ja
Yang Mi-Ok
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 483 ~ 489
10
The Sensory Charactateristics of Korean Green Tea Produced by Kujeungkupo`s Method
Park Geum-Soon
Jeon Jeong-Ryae, Lee Sun-Ju
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 475 ~ 482
11
Studies on Processing Conditions for Nooroong-gi Powder by Liquefaction and Gellatinization of Rice
...
Cha Bo-Sook
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 469 ~ 474
12
Effect of Bamboo(Pseudosasa japonica Makino)Leaves on the Physicochemical Properties of Dongchimi
Kim Mi-Jung
Jang Myung-Sook
Korean Journal of Food and Cookey Science
1999 Volume.15 No.5 459 ~ 468