• A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL

• Yoon Seo-Seok

• Yoon Suk-Kyung, Jo Hoo-Jong, Lee Hyo-Gee, Ahn Myung-Soo, Ahn Sook-Ja, Suh Hye-Kyung, Yoon ...

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 99 ~ 109

• A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL

• Yoon Seo-Seok

• Yoon Suk-Kyung, Jo Hoo-Jong, Lee Hyo-Gee, Ahn Myung-Soo, Ahn Sook-Ja, Suh Hye-Kyung, Yoon ...

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 85 ~ 97

• Studies on the Constituents of Gynostemma pentaphyllum Makino

• Lee Heon-Ok

• Ko Young-Su

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 69 ~ 83

• A Study on the Preparation and Characteristics of Fermented fruit-Vegetable Juice

• Kim Yoo-Kyeong

• Bai Young-Hee, Yoon Sun

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 59 ~ 68

• Fatty Acid and Amino Acid Compositions of Dodok (Codonopsis laceolata)

• Mang Young-Sun

• Park Hye-Kyung

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 51 ~ 58

• An Analysis of Characteristics in Food Balance and Dietary Patterns under the Economic Growth

• Lee Jong-Mee

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 41 ~ 50

• Gelatinization Properties of Rice Starch by Heat-Moisture Treatment

• Kim Soo-Kyung

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 33 ~ 39

• Studies on the Triglyceride Composition of Job¡¯s Tears

• Lee Hee-Ja

• Cho Kwang-Yun, Bae Jung-Surl, Jang Soon-Wook

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 27 ~ 32

• A Study on Mineral Contents in Sagol Bone Stock

• Seol Min-Young

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 21 ~ 26

• Determination of Degree of Gelatinization of Various Potato Starches

• Kim Kyung-Ae

• Jung Lan-Hee

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 15 ~ 19

• Emulsion Properties of Small Red Bean Protein Isolates

• Kim Hyun-Jung

• Sohn Kyung-Hee, Park Hyun-Kyung

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 9 ~ 14

• Studies on the Changes of Taste Compounds during Soy Paste Fermentation

• Kim Mee-Jeong

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.4 1 ~ 8

• A Study on the Knowledge of Nutrition and Eating Habits of Junior and Senior High School Female Teac...

• Choi Ja-Hye

• Chung Rak-Won, Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.3 105 ~ 113

• A Survey of the Actual Holding Conditions of Cooking Tools in the Korean Big Cities

• Kim Young-In

• Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.3 95 ~ 104

• A Study on the Dietary Habit and the Health State of Male Teachers

• Kim Jung-Sun

• Cho Shin-Ho, Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.3 85 ~ 94

• A Study on ¡®Tang¡¯, Traditional Soup Originated in Kyoung-Nam Province

• Kim Kyung-Ja

• Kwak Yeon-Ju, Kim Myung-Jin, Kang Sun-Hee

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.3 67 ~ 83

• A Study on the Components of Various Domestic and Foreign Made Mayonnaises

• Kim Ju-Il

• Ko Young-Su

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.3 51 ~ 66

• Distribution and Changes of Amino Acids and Related Compounds in the Muscle Extract of the Right-eye...

• Moon Soo-Kyung

• Ahn Mi-Jeong, Han Young-Sil, Pyeun Jae-Hyeung

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.3 43 ~ 50

• The Characteristic Changes of Soybean Curds by Addition of Several Types of Protein

• Pyun Jin-Won

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.3 33 ~ 41

• The Formation of Trans Fatty Acids with Heat Treatment and Storage of Fats and Oils (¥±) - The conte...

• Kim Duk-Sook

• Koo Bon-Soon, Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.3 25 ~ 32