• Effects of Caffeic Acid on the Rates of Maillard Reaction

• Son Jong-Youn

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 161 ~ 165

• Perception of Traditional and Prohibitive Foods in Ul-lung Do Area

• Park Young-Sun

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 151 ~ 160

• Function of Nonfish Proteins in Surimi-Based Gel Products

• Chung Kang-Hyun

• Lee Chong-Min

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 146 ~ 150

• Effects of Different Harvest Time and Enzyme on Rice Flour

• Kum Jun-Seok

• Lee Sang-Hyo, Lee Hyun-Yu, Han Ouk

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 142 ~ 145

• Effects of Microwave Heating on Processing of Whole Sweetpotatoes

• Kum Jun-Seok

• Juan L. Silva, Han Ouk

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 138 ~ 141

• Analysis of Lipid Composition in Various Fast-Foods

• Kim Nan-Sook

• Kim Seong-Ai

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 131 ~ 137

• A study on protein contents and essential amino acid composition in some fast-foods

• Jegal Sung-A

• Kim Seong-Ai

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 126 ~ 130

• Effect of temperature on Antioxidant of Crude Gingerol

• Baek Suk-Eun

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 121 ~ 125

• Effect of microwave cooking on different masses of roast

• Cho Kyung-Hee

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 111 ~ 120

• Evaluation of Implemented Computer Generated Menus for the Improvement of Food Service Operation in ...

• Kwak Tong-Kyung

• Cho Yu-Sean, Lee Hye-Sang

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 104 ~ 110

• Physicochemical Properties of Jatjook as Influenced by Various Levels of Pinenut

• Lee Seung-Hyun

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 99 ~ 103

• Effect of the Addition of Surichwi on Quality Characteristics of Surichwijulpyum

• Kim Myoung-Hee

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

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 94 ~ 98

• Sensory and Instrumental Characteristics of Defatted and Lipid-reintroduced Starch Gels

• Lee Sang-Keum

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.2 87 ~ 93