• A Study on the Occurrence of Benzo(a)pyrene in Fats and Oils by Heat Treatment(¥²)

• Kim In-Sook

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 301 ~ 307

• Foodservice Employee Job Satisfaction in 14 Hospital Food Service Systems

• Hong Wan-Soo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 296 ~ 300

• A Survey on Mushroom Uses

• Kim Jeong-Sook

• Han Jae-Sook, Lee Jae-Sung

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 291 ~ 295

• Textural Characteristics and Microstructure of Soybean Curds Prepared with Different Coagulants

• Lee Hun-Joo

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 284 ~ 290

• Assessment for Management of the Foodservice industry in Seoul through the Survey : II. The Types of...

• Chun Hui-Jung

• Lee Yun-Kyung, Paik Jae-Eun, Joo Na-Mi

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 277 ~ 283

• A Study on the Effect of Addition of Dietary Fibers on Quality of Julpyun

• Lee Ji-Young

• Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 267 ~ 276

• A Study of Cooking Method of 7 Kinds of Wild Grasses for the Utility as an Edible Vegetables

• Lee Hei-Jung

• Lee Kyung-Hee, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 260 ~ 266

• Effects of Oatrim on the Quality of Meat Products

• Jeon Yoo-Shin

• Sohn Kyung-Hee

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 254 ~ 259

• Content Comparison on Dietary Fiber and Rutin of Korean Buckwheat according to Growing District and ...

• Lee Mi-Sook

• Sohn Kyung-Hee

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 249 ~ 253

• Sensory and Mechanical Characteristics of Moo-dduk by Different Ingredients

• Lee Hyo-Gee

• Kim Kyoung-Jin

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 242 ~ 248

• Flavor Profile of French Type Sald Dressings

• Kim Hye-Young

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 238 ~ 241

• Texture Profiles of Frozen Cheese Pizzas and Effects of Heating in Microwave or Conventional Oven

• Kim Hye-Young

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 232 ~ 237

• Effect of Cooked Glutinous Rice Flour and Soused Shrimp on the Changes of Free Amino Acid, Total Vit...

• Lee Hyung-Ok

• Lee Hye-June, Woo Soon-Ja

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.3 225 ~ 231