• Retention of Ascorbic Acid in Vegetables as Influenced by Various Blanching Methods

• Lim Sook-Ja

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.4 411 ~ 419

• Scientific Study for the Starndardization of the Preparation Methods for Kyongdan (¥²) ? for the foc...

• Kim Ki-Sook

• Han Kyung-Sun

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.4 405 ~ 410

• Texture Profile Analysis of Noodle Strands Using a Texture Analyser Interfaced with an IBM-Compatibl...

• Kim Wan-Soo

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.4 397 ~ 403

• Examination into Favorable Taste of College Students on Food Colors

• Hwang Choon-Sun

• Park Mo-Ra, Shin Young-Ja

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.4 387 ~ 396

• Studies on Electrophoretic Pattern and Amino Acids of Buckwheat Protein

• Lee Mi-Sook

• Sohn Kyung-Hee

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.4 379 ~ 385

• Effect of Different Kinds of Rice Flours on Characters of Sponge Cake

• Kim Myoung-Ae

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.4 371 ~ 378

• Effect of Onion on kimchi Fermentation (¥±)

• Cho Young

• Lee Jin-Heui

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.4 365 ~ 369

• Recent Developments in Cheese Flavour Research

• Jurgen Lucas

• Benno Kunz, Han Young-Sil

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.4 351 ~ 364

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 343 ~ 345

• Effect of Addition of Potato peel, Guar gum, Polydextrose on Quality of Backsulgies

• Choi Young-Seon

• Kim Young-A

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 333 ~ 341

• A Study on Work Analysis and Productivity of Food Service in Elementary Schools using Work Sampling

• Ahn Tae-Hyun

• Lee Sook-Young

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 323 ~ 332

• Sensory and Textural Characteristics of Julpyun(Korean traditioned rice cake) as Influenced by Soaki...

• Park Mee-Weon

• Kim Myoung-Hee, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 315 ~ 321

• Effect of Treatment with Garlic or Lemon Juice on Quality Characteristics during the Storage of Mack...

• Kim Kyung-Hee

• Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 309 ~ 314

• Studies on the Experimental Cookery and the Preservation of the Traditional Korean Fried Cookie, Yac...

• Park Kum-Mi

• Lee Joo-Hee, Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 297 ~ 307

• A Study on the Physicochemical Properties of Buckwheat Starches

• Lee Mi-Sook

• Sohn Kyung-Hee

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 291 ~ 296

• Effect of Addition of Dietary Fibers on Quality of Backsulgies

• Choi In-Ja

• Kim Young-A

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 281 ~ 289

• Sensory Characteristics of Soybean Jeolpyon by Different Cooking Method

• Jung Hae-Ok

• Han Young-Sil, Rhee Chong-Ouk

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 275 ~ 280

• Effect of Ginger Juice on the Quality Characteristics and Acceptability of Yackwa

• Yun Shook-Ja

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 265 ~ 273

• Physicochemical Characteristics of Surfactant Added Sweet Potato Starch

• Lee Shin-Kyung

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 255 ~ 263

• Determination of Dietary Fiber Contents in Dodok(Condonopsis lanceolata traut (Beneth et Hook)) and ...

• Kim Eun-Hee

• Kim Jee-Young, Park Chang-Kyeong, Mang Young-Sun

• Korean Journal of Food and Cookey Science   1992  Volume.8  No.3 247 ~ 253