• 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