• 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