• Consumption Pattern of Ramyon by Elementary School Pupils - Kangwon do Area

• Jang Myung-Sook

• Hwang Jae-Hee, Hyun Young-Hee

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 81 ~ 86

• A Study on Microbiological Quality & Safty Control of Cold Sybean Noondles services by an Industry F...

• Ju Seon-Eui

• Kim Heh-Young

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 71 ~ 79

• Fusarin C Production by Fusarium moniliforme in Liquid Media

• Ahn Myung-Soo

• Hyun Young-Hee

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 65 ~ 69

• The Effect of Lipoxygenase Isoenzynes on the Odor and Taste of Soybean Sprouts during Cooking

• Oh Jung-Mi

• Yoon Sun, Bai Young-Hee

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 57 ~ 64

• A study on Physico - Chemical Analysis and Sensory Evaluation for Cooked Rices Made by Several Cooki...

• Chang In-Young

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 51 ~ 56

• The effect of Salt and Food Preservatives on the Growth of Lactic acid bacteria isolated from Kimchi

• Ahn Sook-Ja

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 39 ~ 50

• Study on Rheological Characterization and Chemical Composition by Cooking Method of Yeongebacksuk (K...

• Chang Young-Sue

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 31 ~ 38

• A Study on the Cookery of Andong Sikhe(¥±) - Physicochemical Changes upon Fermentation Temperature a...

• Yoon Suk-Kyung

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 21 ~ 30

• Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat - Pa...

• Park Choon-Ran

• Kim Ki-Sook, Jang Ju-Ik

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 11 ~ 19

• A Study of the Foaming Poperties of Mungbean Protein Isolate

• Min Sung-Hee

• Sohn Kyung-Hee

• Korean Journal of Food and Cookey Science   1988  Volume.4  No.2 1 ~ 9