• Low-Fat Cheese and Cheese-like Products

• Jurgen Lucas

• Han Young-Sil, Benno Kunz

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 57 ~ 60

• Mineral Content in Sam-Gye-Tang Broth according to Cooker and Boiling Time

• Park Se-Won

• Kim Sun-Tae, Yoo Yang-Ja

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 52 ~ 56

• The Study on Emulsifying and Foaming Properties of Buckwheat Protein Isolate

• Sohn Kyung-Hee

• Choi Hee-Sun

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 43 ~ 51

• Antioxidative Effect of Ginger Extracts

• Kim Eun-Jung

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 37 ~ 42

• Antioxidant Activity of Crude Gingerol ¥°. Thermal Stability of Gingerol from Ginger and Effect of i...

• Baek Suk-Eun

• Woo Sang-Kyu

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 33 ~ 36

• Change of Physicochemical Properties and Sprouting Characteristics of Soybean seed for Storage

• Kim Soo-Hee

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 30 ~ 32

• Study on Improvement of Cooking Rice Method for Acceleration of Consumption of the Rice

• Kim Kyung-Ja

• Yang Hwa-Young, Oh Mi-Hyang, Ku Jung-Sun

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 25 ~ 29

• Effect of Boiling Methods on the Physicochemical Properties of Su Ri Chwi (Synurus palmatopinnonatif...

• Kim Myoung-Hee

• Park Yong-Kon, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 19 ~ 24

• The Effect of Heat Treatment on Fried Noodle Making

• Kim Wan-Soo

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 14 ~ 18

• A Survey on the Holding Amount of Cooking Tools of the Farm and Fishing Villages in Chungnam Area

• Kim Young-In

• Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 7 ~ 13

• Use of Microwave Range and Oven, and Change on Dietary Type

• Kim Myoung-Ae

• Korean Journal of Food and Cookey Science   1993  Volume.9  No.1 1 ~ 6