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Korean Journal of Food and Cookey Science
Search Results :
12
  
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1
A Study on the Survey of the Meals outside Home in Seoul
Ahn Sook-Ja
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 82 ~ 93
2
The Changes of Texture and some Chemical Components of Atka-fish by Various Baking Methods
Cho Sun-Ok
Cho Shin-Ho, Lee Hyo-Gee
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 74 ~ 81
3
Effect of Texturized Soy Protein on the Sensory Characteristics and Texture of Meat Balls (Wanja)
Chung Rak-Won
Lee Hyo-Gee
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 65 ~ 73
4
Yoon Young-Mee
Sohn Kyung-Hee
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 57 ~ 64
5
Rheological Properties of Acorn Flour Gels by Stress Relaxation Test
Kim Young-A
Lee Hye-Soo
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 53 ~ 56
6
A Study on the Viscosity Changes and Palatability of Potato Soup by Different Variety and Consistenc
...
Lee Seung-Gyo
Ahn Hong-Seok
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 45 ~ 52
7
A Study on the Staple Food in Korea - the change of physics and chemistry of rice boiling with cerea
...
Kim Kyung-Ja
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 40 ~ 44
8
Volatile Sulfur Components from Fresh Radishes of Korean Origin
Kim Mee-Ree
Lee Hye-Soo
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 33 ~ 39
9
The Changes of Chlorophylls in Blanched and Fermented Chinese Cabbage
Kim Yei-Sook
Lee Hye-Soo
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 27 ~ 32
10
The Effect of Sorbic Acid on the Kimchi Fermentation and Stability of Ascorbic Acid
Ahn Sook-Ja
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 18 ~ 26
11
A Research on the Changes in Components of Sulnong Soup Stock with Heating Times
Rim Hee-Soo
Ahn Myung-Soo, Yoon Seo-Seok
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 8 ~ 17
12
Effect of Fat on the Yield and Acceptability of Soybean Curd
Yoon Young-Mee
Sohn Kyung-Hee
Korean Journal of Food and Cookey Science
1985 Volume.1 No.1 1 ~ 7