• The Microbiological Quality Assessment of Chicken Soup Utilizing HACCP Model in a University Foodser...

• Kwak Tong-Kyung

• Ryu Kyung

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 76 ~ 83

• Changes of Texture in terms of the Contents of Cellulose, Hemicellulose and Pectic Substances during...

• Jung Guy-Hwa

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 68 ~ 75

• Effect of soaking time in syrup on the sensory characteristics and texture of Yackwa

• Lee Hyo-Gee

• Cho Shin-Ho, Lee Yun-Kyung, Chung Rak-Won

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 62 ~ 67

• Characteristics of Pectinesterase (PE) in Cucumbers

• Kim Su-Hyun

• Oh Hae-Sook, Yoon Sun

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 55 ~ 61

• Change of Texture of Back-pyun as affected by glutinous-rice

• Lee Yun-Kyung

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 43 ~ 54

• A study on the effect of shapes and chemical properties of rice on its palatability

• Jung Hae-Ok

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 32 ~ 42

• A study for the utilization of ready-prepared foodservice system concept to the Korean hospital food...

• Kim Ji-Young

• Kim Heh-Young

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 21 ~ 31

• Purification of 4-Methylthio-3-butenyl isothiocyanate the Pungent Principle in Radish Roots by RP-HP...

• Kim Mee-Ree

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 16 ~ 20

• Changes of Fatty Acid Composition in Shank During Heating Time and Frozen Storage

• Kim Kyung-Ae

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 8 ~ 15

• Studies on the changes in Nucleotides and their related compound of Yellow corvenia (Pseudosciaena m...

• Na An-Hee

• Shin Mal-Shick, Jhon Deok-Young, Hong Youn-Ho

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.2 1 ~ 7

• A Study on Pectic Substances of Korean Apple Varieties

• Rim Wha-Jae

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.1 65 ~ 70

• A Study on the Processing Conditions of Younsa

• Kim Jong-Han

• Kim Tae-Hong

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.1 59 ~ 64

• The Changes of Pectic Substances During the Fermentation of Kimchis

• Lee Yong-Ho

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.1 54 ~ 58

• Texture characteristics of Angdo Pyun as affected by ingredients

• Ryu Jae-Young

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.1 45 ~ 53

• Effects of the Kind and Concentration of Salt on Oxidation of Lipids and on Formation of Flavor Comp...

• Chang Pack-Kyung

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.1 38 ~ 44

• Study on the Liquors of Yi - dynasty

• Lee Yang-Soon

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.1 17 ~ 37

• Physicochemical Properties and Fatty Acid Composition of Korean Margarines

• Kim Jeong-Weon

• Hwang In-Kyeong, Ahn Seong-Yo

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.1 11 ~ 16

• A Study on Determining the Optimal Amounts of Fermented Soybean Foods in Various Korean Soups and th...

• Jung Kyung-Sook

• Woo Koung-Ja, Hong Sung-Ya

• Korean Journal of Food and Cookey Science   1986  Volume.2  No.1 1 ~ 10