• 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

• The Change of Thiocyanate (Goitrogen) Amount, Indolylmethyl Glucosinolate Content and Myrosinase Act...

• Kim Mee-Ree

• Lee Hye-Soo

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