• A Study on the Occurrence of Benzo(a)pyrene in Fats and oils by Heat Treatment (I)

• Kim In-Sook

• Ahn Myung-Soo, Jang Dae-Kyung

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 323 ~ 328

• The Study on the Oxidative Stability of Mixed Rapeseed oil with Palm oil

• Hyun Young-Hee

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 317 ~ 322

• Recipes for the supplementary foods and monthly feeding plans for infants

• Min Sung-Hee

• Sohn Kyung-Hee, Lee Young-Mee

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 312 ~ 316

• A Study on the Effect of Mungbean Protein on Quality Characteristics of Angel Parfait

• Min Sung-Hee

• Sohn Kyung-Hee

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 308 ~ 311

• Structural and Textural Characteristics of Egg Custard with Soused Shrimp Juice

• Bai Young-Hee

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 303 ~ 307

• The Oxidation Stability of Soybean, Palm Fish oil and Lard affected by Crude Gingerol

• Baek Suk-Eun

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 298 ~ 302

• The Physicochemical Properties and Taste Variation of Hydrogenated Soybean oil in Deep-frying Potato...

• Kwon Hye-Soon

• Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 293 ~ 297

• Replacement of sucrose with other sweeteners and low methoxyl pectin in low caloric pectin gels

• Oh Hae-Sook

• Lee Myung-Hee, Moon Soo-Jae

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 289 ~ 292

• Replacement of sucrose with other sweeteners and high methoxyl pectin in low caloric pectin gels

• Oh Hae-Sook

• Lee Myung-Hee, Moon Soo-Jae

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 284 ~ 288

• Modifications of skim milk protein by Meju protease and its effects on solubility, emulsion and foam...

• Lee Jin-Sil

• Yoon Sun

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 278 ~ 283

• Changes in Chemical Composition of Traditional Ewhaju druing Brewing

• Kim Jung-Ok

• Nam Sang-Myoung, Kim Jong-Goon

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 272 ~ 277

• Microbial and Enzymatic Properties Related to Brewing of Traditional Ewhaju

• Kim Jung-Ok

• Kim Jong-Goon

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 266 ~ 271

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

• Kim Mee-Jeong

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 261 ~ 265

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

• Kim Mee-Jeong

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.4 257 ~ 260

• A study of Weaning Practice and Propositions about processed baby foods - Focused on the Seoul and K...

• Jeon Joo-Hye

• Sohn Kyung-Hee, Lee Young-Mee

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.3 239 ~ 246

• Consumer Demands for Prepared Frozen or Refrigerated Foods and Industry¡¯s Response to Consumer Dema...

• Kwak Tong-Kyung

• Lee Kyoung-Ae, Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.3 230 ~ 238

• The Study on Kinds and Utilities of Jeot-Kal(Fermented Fish Products)

• Do Soon-Deuk

• Lee Young-Mee, Chang Hak-Gil

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.3 222 ~ 229

• Inhibition of Lipoxygenase Activity by the Extract of Various Processed Garlic

• Kim Mee-Ree

• Mo Eun-Kyung, Lee Kun-Jong

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.3 215 ~ 221

• Physicochemical Properties of Rice Flours as Influenced by Soaking Time of Rice

• Kim Myoung-Hee

• Park Mee-Weon, Park Yong-Kon, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.3 210 ~ 214

• Effect of Blanching on the Chemical Properties of Different Kind of Spinach

• Kim Na-Young

• Yun Shook-Ja, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.3 204 ~ 209