• A study on the present situation of utilization of broth materials for the development of broth prod...

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• Korean Journal of Food Culture   1999  Volume.14  No.1 57 ~ 65

• Physicochemical and Sensory Characteristics of Snack Using Cham chwi ( Aster scaber )

• Korean Journal of Food Culture   1999  Volume.14  No.1 49 ~ 55

• Antioxidative Effectiveness of Phenolic Acids in Defatted Sesame Meal on the Soybean oil

• Korean Journal of Food Culture   1999  Volume.14  No.1 43 ~ 48

• A Survey on Elementary , Middle and High School Students¢¥ Attitude and Eating Behaviors about Kimch...

• Korean Journal of Food Culture   1999  Volume.14  No.1 29 ~ 42

• Antioxidant Effect of Tryptophan and Arginine on Soybean oil Rancidity

• Korean Journal of Food Culture   1999  Volume.14  No.1 21 ~ 28

• Physicochemical Characteristics of Traditional Vinegars in Andong province

• ÀÌ¿µÃ¶/Lee,Young Chul

• ÃÖÃá¾ð/À±¼÷°æ/±èÇöÀ§/Àå¿ø¿µ/Choi,Chun Un/Yoon,Sook Kyung/Kim,Hyeon Wee/Jang,One Young

• Korean Journal of Food Culture   1999  Volume.14  No.1 17 ~ 20

• Evaluation of Meals Students Consumed in College Foodservice

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• Korean Journal of Food Culture   1999  Volume.14  No.1 1 ~ 15