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Korean Journal of Food and Cookey Science
Search Results :
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1
Studies on the Growth Characteristics of Bifidobacteria, Organic Acids and n-hexanal Contents During
...
Lee Sook-Young
Lee Jung-Eun, Park Mi-Jung, Kwon Young-Sil
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 589 ~ 596
2
Changes of Colors and Pungent Principles of Red Pepper Powder with Different Seed Contents and Parti
...
Lee Sun-Mee
Hwang In-Kyeong
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 584 ~ 588
3
Effects of Fractions from Methanol Extract of Commelina communis on Blood Glucose Levels and Energy
...
Han Hye-Kyoung
Lim Sook-Ja
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 577 ~ 583
4
Food Habit Patterns and Korean Food Utilization ill Koreans Residing in New Zealand and Malaysia
Yoon Gye-Soon
Woo Ja-Won
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 566 ~ 576
5
Efficiency of Antioxidants on Types of Substrate Systems
Kim Chan-Hee
Ahn Myung-Soo
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 560 ~ 565
6
The Effects on Quality Characteristics Resulting from the Use of Varying Amounts of Garlic as Additi
...
Kim Ki-Sook
Paik Seung-Hee
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 553 ~ 559
7
Analysis of Volatile Flavor Components of Aster glehni
Lee Mi-Soon
Chung Mi-Sook
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 547 ~ 552
8
Analysis of Volatile Flavor Components of Pleurospermum kamtschaticum
Chung Mi-Sook
Lee Mi-Soon
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 541 ~ 546
9
Changes of Fatty acids and Free Amino Acids in Raw and Salted-dried Red Tongue Sole During Cooking
Shin Ae-Sook
Hong Jeong-Hoon, Kim Kyung-Ja
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 535 ~ 540
10
Perception of Traditional Foods in Hansan - Do Area
Park Young-Sun
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 516 ~ 534
11
Chlorophyll, Mineral Contents and SOD-like Activities of Leeks Harvested at Different Times
Kwak Yeon-Ju
Chun Hui-Jung, Kim Jeong-Sang
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 513 ~ 515
12
The Changes of ¥á-galactosidase Activities and Stachyose and Raffinose Contents During Fermentation
...
Kim Jung-Soo
Yoon Sun
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 509 ~ 512
13
Effect of Prunus mume Extract on the Sensory Quality and Shelf Life of Cooked Rice
Park Young-Sook
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 503 ~ 508
14
Screening of Antimicrobial activity of the Plantain (Plantago asiatica L.) extract
Jeon Young-Ok
Kim Keun-Hee, Kim Soon-Im, Han Young-Sil
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 498 ~ 502
15
Effects of Sugars on the Stabilization of Egg Yolk Antibodies in Laying Hens ¥°. The Stability of Yo
...
Lee Kyong-Ae
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 492 ~ 497
16
Assessment of Food Service Management in University Food Service
Cho Soon-Hee
Hong Sung-Ya
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 482 ~ 491
17
The Study of Anti-mutagenic Activity of Various Additive Materials on Pot-stew
Choi Eun-Mi
Yoon Hye-Kyung, Koo Sung-Ja
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 475 ~ 481
18
Studies on the Antimutagenicity of extract from Barley (Hordeum vulgare)
Lee Eun-Joo
Koo Sung-Ja
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 468 ~ 474
19
Studies on Taste Compound Content and Reasearch on Condition of Comsumer Attitude to Traditional Kor
...
Sohn Kyung-Hee
Lee Hyun-Jou, Park Hyun-Kyung, Park Ok-Jin
Korean Journal of Food and Cookey Science
1998 Volume.14 No.5 463 ~ 467
20
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
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