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Korean Journal of Food and Cookey Science
Search Results :
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1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
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
10
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
11
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
12
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
13
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
14
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
15
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
16
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
17
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
18
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
19
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
20
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
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