• A study on Mass Production of Korean Traditional Cookies : Manufacturing process and Machinery

• Kye Seung-Hee

• Yoon Suk-In, Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.1 67 ~ 73

• Consumption Pattern of Ramyon by High School Students : Kangwondo Area

• Hyun Young-Hee

• Kim Myung-Hee, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.1 61 ~ 66

• A Survey of the Kitchen Facilities and Present Meal Situation in the Korean big cities

• Kim Young-In

• Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.1 53 ~ 60

• The Effect of Knowledge about Foods on the Cooking Method

• Park Yun-Chung

• Cho Shin-Ho, Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.1 41 ~ 51

• Effect of Extraction Condition on Free Amino acid Composition of Naturally Grown and Cutured Prawn M...

• Ahn Mi-Jeong

• Han Young-Sil, Pyeun Jae-Hyeung

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.1 33 ~ 40

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

• Park Choon-Ran

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.1 27 ~ 31

• A Study of Tepary Bean and Soybean Combination Curds and Their Textural Characteristics

• Jang Kyung-Jung

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.1 21 ~ 26

• Companison of Physicochemical Propertres of Various Bean Starches : Cowpea, mung bean, kidney bear a...

• Sohn Kyung-Hee

• Yoon Gye-Soon, Chung Hye-Jung, Chae Seon-Hee

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.1 13 ~ 19

• Physicochemical Properties of Pectic Substances from Citrus Fruits

• Lee Hyun-Joo

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1990  Volume.6  No.1 9 ~ 12

• A Study on the Flavor Compounds of Dongchimi

• Lee Mae-Ry

• Lee Hye-Soo

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