• Assessment of Nutritional Adequacy and Microbiological Quality of Foods served in Day-care Centers

• Kwak Tong-Kyung

• Lee Hye-Sang, Yang Il-Sun, Kim Sung-Hee, Moon Hye-Kyung

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 111 ~ 118

• Assessment of Food Service Management Practices in Day Care Centers

• Kwak Tong-Kyung

• Lee Hye-Sang, Yang Il-Sun

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 103 ~ 109

• Modification of Functional Properties of Casein by Kiwifruit Protesse

• Yoon Sun

• Choi Hye-Jung, Lee Jin-Sil

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 93 ~ 101

• Binding of Calcium and Iron by Job¡¯s tears (Yulmoo: Coix lachryma-jobi L. var. Ma-yuen Stapf.) Tota...

• Woo Ja-Won

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 87 ~ 91

• Rheological Evaluation of Cooked Rice with Milk

• Kim Kyung-Ja

• Kang Sun-Hee, Kwak Yeon-Ju

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 71 ~ 86

• Effect of Oil Addition on Texture of Mungbean Starch Gel

• Joo Na-Mi

• Chun Hui-Jung

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 63 ~ 69

• Physical and Chemical Properties of Glycosylsucrose

• Seol Hye-Mi

• Jhee Ok-Hwa, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 51 ~ 61

• A Study of the Texture of Shinggumchopyun by the Amount of Water and Some Kinds of Sweeteners

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 41 ~ 49

• Effect of Different Methods of Cooking on Sensory and Nutritional Properties of Kongjook

• Lee Hyun-Ok

• Kim Eul-Sang, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 35 ~ 40

• A Study on the Consumer Recognition of Food Safety and Food Additives

• Han Wang-Kun

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 23 ~ 34

• Changes in Physicochemical and Cook Properties of Kidney Beans During Storage

• Cho Eun-Ja

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 15 ~ 22

• A Study on the Standardization of the Preparation Method for Waxy Rice Nochi

• Chung Young-Sun

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 9 ~ 13

• A Study of Enzyme System during Kimchi Fermentation

• Park Hee-Ok

• Kim Yoo-Kyeong, Yoon Sun

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.4 1 ~ 7

• Determination of Dietary Fiber Contents in Mushrooms

• Yim Soo-Bin

• Kim Mi-Ok, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.3 69 ~ 76

• Development in Computer Program for Standardized Quantitative Recipes in Military Services

• Moon Soo-Jae

• Sohn Kyung-Hee, Yang Il-Sun, Sohn Chun-Young, Kim Dae-Yeup

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.3 61 ~ 68

• A Comparison Study on Functional Properties of Mungbean Protein and Chemically Modified Mungbean Pro...

• Sohn Kyung-Hee

• Min Sung-Hee, Park Hyun-Kyung, Park Jin

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.3 53 ~ 59

• Scientific study for the Standardization of the Preparation Methods for Kyongdan (¥±) ? for the focu...

• Yoon Seo-Seok

• Kim Ki-Sook, Han Kyung-Sun

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.3 47 ~ 52

• Nutritional Concerns for Fast Foods by Consumer and Fast Foods Franchisors, and Evaluation of Nutrie...

• Kwak Tong-Kyung

• Lyu Eun-Soon, Nam Sun-Lan, Lee Hye-Sang, Kim Sung-Hee, Moon Hye-Kyung, Ju Se-Young

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.3 37 ~ 46

• Food Scientific Characteristic of Fond de Boeuf brun (Brown soup stock)

• Kwon Hyeuk-Ryeun

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.3 29 ~ 36

• Development of Recipe for the Korean Typical Wild-Vegetable Preparations and Their Storage

• Lim Sook-Ja

• Jang Kee-Sook, Kim Kye-Ok, Lee Hong-Ran

• Korean Journal of Food and Cookey Science   1991  Volume.7  No.3 21 ~ 27