• Evaluation of the effectiveness of hot thermal retention system used in hospital dietetics

• Nam Sun-Lan

• Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 100 ~ 110

• A survey of the serving temperature control practices in hospital dietetics -Comparison between cent...

• Nam Sun-Lan

• Ryu Kyung, Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 87 ~ 99

• Evaluation for the Sensory Quality of Commercial Soymilk

• Pyo Young-Hee

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 81 ~ 86

• Preparation of various soy cheese and their physicochemical and sensory characteristics

• Yang Kyung-Soon

• Yoon Sun

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 75 ~ 80

• Correlations between Objective and Sensory Texture Measurement of Acorn Mook

• Kim Young-A

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 68 ~ 74

• A study on food scientific characteristics of the Job¢¥s tears flour

• Shin Min-Ja

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 59 ~ 67

• The changes of sensory and instrumental characteristics for rice stored at different temperature

• Kim Mee-Ra

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 50 ~ 58

• Scientific study for the standardization of the preparation methods for SULNONGTANG

• Rim Hee-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 38 ~ 49

• Changes of physicochemical characteristics of various rice cooking by using milk and in vitro digest...

• Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 28 ~ 37

• A Study on the Use of Seasoning for Preparation - in salt concentration -

• Yang Kyung-Ihm

• Woo Koung-Ja

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 17 ~ 27

• Amino Acid Composition and Scanning Electron Micrographs of Modified Silkworm Larvae Protein Concent...

• Park Geum-Soon

• Park Jyung-Rewng

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 9 ~ 16

• Functional Properties of Acetylated and Succinylated Silkworm Larvae Protein Concentrates

• Park Jyung-Rewng

• Park Geum-Soon

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.2 1 ~ 8

• Antioxidant activity of fractionated materials by Sephadex G-15 of Caramelization type browning reac...

• Lee Jin-Young

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 78 ~ 85

• Study on the Taste characteristics of the Chemical seasoning (MSG) Mixed with the Various Contents o...

• Pyun Jin-Won

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 71 ~ 77

• Changes in the Chemical Composition and Textural Properties of Korean cabbage during salting

• Lee Hee-Seop

• Lee Cherl-Ho, Lee Gui-Chu

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 64 ~ 70

• Studies on Physicochemical Properties of Cowpea and Rheological Properties of Cowpea Starch Gel

• Cho Yeon-Hoa

• Chang Jung-Ok, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 54 ~ 63

• A Study on the Gelation of Starch

• Lee Jin-Young

• Ahn Seong-Yo, Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 47 ~ 53

• Scientific study for the standardization of the preparation methods for SULNONGTANG

• Rim Hee-Soo

• Yoon Seo-Seok

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 37 ~ 46

• Physicochemical Properties of Cowpea Crude and Refined Starch

• Yoon Hye-Hyun

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 31 ~ 36

• Scientific study For the Standardization of the Preparation Methods for Kyongdan (¥°)

• Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1987  Volume.3  No.1 20 ~ 30