• Consumption Pattern of Ramyon by Middle School Students : Kangwon do Area

• Jang Myung-Sook

• Hyun Young-Hee, Kim Bok-Nam

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 91 ~ 97

• A Study on Images and Consumption about Instant Food of Homemakers in Kyung-kido Area

• Ahn Sook-Ja

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 75 ~ 90

• The Effect of Knowledge about Foods on the Foods Purchasing

• Park Yun-Chung

• Cho Shin-Ho, Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 63 ~ 73

• Oxidative Stability of Sesame Blended Oils

• Mang Young-Sun

• Park Hye-Kyung

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 51 ~ 62

• Comparison of Physicochemical Properties of Several Korean Potato Starches : Physicochemical Propert...

• Kim Kyung-Ae

• Kim Sun-Min

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 43 ~ 50

• A Study on Microbiological Quality & Safty Control of Hard-boiled Mackerel served by a Industry Food...

• Ju Seon-Eui

• Kim Heh-Young

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 35 ~ 41

• Study on the Oxidative Stability of Korean Evening Primrose Oil

• Pyo Young-Hee

• Kim In-Sook, Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 27 ~ 34

• A Study on Ju-ak as Affected by Adlay Flour

• Paik Jae-Eun

• Chun Hui-Jung

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 19 ~ 25

• A study of the Emulsifying Properties of Kidney Bean Protein Isolate

• Choi Hee-Ryung

• Sohn Kyung-Hee, Min Sung-Hee

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 9 ~ 17

• Physicochemical Properties and Gel Forming Properties of Mungbean and Buckwheat Crude Starches

• Choo Nan-Young

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.2 1 ~ 8

• A Research on the Production of Fusarin C in Cereals during Storage by Fusarium moniliforme

• Ahn Myung-Soo

• Hyun Young-Hee, Chung Tae-Yung, Kim Duk-Sook

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 75 ~ 81

• A Study on Trans Fatty Acids Contents of Vegetable Oils Added to Can

• Ahn Mi-Young

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 69 ~ 74

• A Study on the Pidan - Making Process with Korean Bird`s Eggs

• Hong Jin-Young

• Yum Cho-Ae, Sin Sun-Young

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 63 ~ 67

• Comparison of Physicochemical Properties of Several Korean Potato Starches

• Kim Kyung-Ae

• Kim Sun-Min, Jung Lan-Hee

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 53 ~ 62

• Rheological Model Analysis of Acorn Starch Gels by Stress Relaxation Test

• Kim Young-A

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 49 ~ 52

• Effect of Starch and Pectic Substances on Potato Texture

• Lee Jin-Heui

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 43 ~ 47

• A Study on the Texture and Taste of Kimchi in Various Saltings

• Woo Koung-Ja

• Koh Kyung-Hee

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 31 ~ 41

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

• Park Choon-Ran

• Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 23 ~ 29

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

• Park Choon-Ran

• Jang Ju-Ik

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 15 ~ 21

• Effects of Acetic Acid Concentration on Rheological Characteristics and Emulsion Stability of Mayonn...

• Bae Hyo-Mee

• Oh Myung-Sook

• Korean Journal of Food and Cookey Science   1989  Volume.5  No.1 9 ~ 13