• Margy Woodburn

• Lim Sook-Ja

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 478 ~ 490

• EMERGING PROBLEMS OF FOODBORNE ILLNESS AND THEIR IMPACT ON FOOD SCIENCE AND FOOD INDUSTRY

• Margy Woodburn

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 460 ~ 477

• Nakahama Nobuko

• Oh Myung-Sook

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 447 ~ 459

• Rheological Properties of Mixed Gels

• Nakahama Nobuko

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 433 ~ 446

• Lee Hye-Soo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 425 ~ 432

• A Study on the develpoment of new recipes of 5-Korean Wild Vegetables

• Lim Sook-Ja

• Park North-Jung

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 412 ~ 419

• Effect of Freezing of Paste on the Formation of Chou

• Lee Sun-Ok

• Kim Myoung-Ae

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 405 ~ 411

• Effect of microwave cooking on roasts heated to three different internal temperatures with three dif...

• Cho Kyung-Hee

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 394 ~ 404

• Texture Characteristics of Mokwapyun as affected by Ingredients

• Lee Ji-Yeon

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 386 ~ 393

• Effects of Heat Treatment on the Dietary Fiber Contents of Soybean sprout and Spinach

• Lee Eun-Young

• Kim Young-A

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 381 ~ 385

• Purification and Characterization of Alliinase from Garlic of Korean Origin

• Kim Mee-Ree

• Song Moung-Jhu, Jhee Ok-Hwa, Ahn Seong-Yo

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 376 ~ 380

• A Study of Tofu Prepared with Blanched Soybean

• Lee Hei-Jung

• Park Hee-Ok

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 369 ~ 375

• Analysis of Nutritional Compositions of the 7 kinds of Edible Wild Grasses

• Lee Hei-Jung

• Lee Kyung-Hee, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 363 ~ 368

• Application of microwave heating to the convenienet preparation of moist-heated meats

• Oh Hae-Sook

• Myung Choon-Ok

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 357 ~ 362

• Characteristics of egg coagulates cooked conventionally or by microwaves

• Oh Hae-Sook

• Myung Choon-Ok

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 351 ~ 356

• Effect of the powder from fruit of paper mulberry (Broussonetia Kazinoki Siebold) on tenderness and ...

• Yun Shook-Ja

• Kim Cheon-Jei, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 346 ~ 350

• Studies of Characteristics of Polyphenol Oxidase in Yan and Antimutagenic effect of Enzymatic Browni...

• Choung Seung-Hee

• Lee Im-Sun, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 339 ~ 345

• Studies on the Amounts of Water Addition in JeungPyun Dough

• Park Young-Sun

• Choi Bong-Soon

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 334 ~ 338

• Expansion Characteristics of Jeungpyun by Dry and Wet Milling Rice Flours

• Kim Young-In

• Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 329 ~ 333

• The Studies of Jeung-Pyun Preparation (In Standardization of Preparation)

• Cho Youn-Hee

• Woo Koung-Ja, Hong Sung-Ya

• Korean Journal of Food and Cookey Science   1994  Volume.10  No.4 322 ~ 328