• Standardization of the Preparation Methods of Korean Foods (III); For the focus on Pibimbab (Mixed R...

• Kye Seung-Hee

• Moon Hyun-Kyung, Yum Cho-Ae, Song Tae-Hee, Lee Sung-Hee

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 557 ~ 564

• Changes in the Rheological Characteristics by Various Concentrations and Temperatures of Korean whit...

• Lee Chang-Ho

• Han Ouk

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 552 ~ 556

• Changes in the Rheological Characteristics of Korean White Gruel by the Addition of Sucrose, Sodium ...

• Lee Chang-Ho

• Han Ouk

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 548 ~ 551

• The Preparation of Low Methoxyl Pectin Gel and LMP Apple Jelly with Pectinesterase Isolated from Asp...

• Choi Jung-Sun

• Oh Hae-Sook, Yoon Sun

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 542 ~ 547

• Antioxidative Effect of Aloe (Aloe arborescences) Extracts on Linoleic Acid and Soybean Oil

• Woo Na-Ri-Yah

• Ahn Myung-Soo, Lee Ki-Young

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 536 ~ 541

• Effect of Cooking Condition on the Eating Quality of Cooked Brown Rice

• Kim Kyung-Ae

• Jung Lan-Hee, Jeon Eun-Raye

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 527 ~ 535

• Consumption Pattern of Korean Traditional Soy Sauce and Consumer Sensory Evaluation

• Park Chan-Kyung

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 521 ~ 526

• Effects of Kimchi Minor Ingredients on the Growth of Lactic Acid Bacteria

• Lee Jin-Heui

• Cho Young, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 511 ~ 520

• A Study on The degree of Satisfaction with Food Preferences and Foodservice of Students in Rural Kyo...

• Park Geum-Soon

• Park Eo-Jin

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 503 ~ 510

• Effect of Cooking, Reheating Methods and Storage Conditions on the Quality Characteristics of `Nuhbi...

• Kim Jung-Won

• Kim Hee-Sub

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 494 ~ 502

• A Study on the Material Ratio of Kimchi Products of Seoul and Chung Cheong Area and Chemical Propert...

• Kang Kun-Og

• Lee Sung-Hee, Cha Bo-Sook

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 487 ~ 493

• A Study on Rheological and General Baking Properties of Breads and Their Rusks Prepared of Various C...

• Kwon Hyeuk-Ryeun

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 479 ~ 486

• Comparison of Chemical Composition and Gelatinization Property of Mungbean Flour and Starch

• Kim Ae-Kyung

• Kim Sung-Kon, Lee Ae-Rang

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 472 ~ 478

• Sensory and Mechanical Characteristics of Ssuck-injulmi Supplemented by Mugworts

• Lee Hyo-Gee

• Yoon Hye-Young

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 463 ~ 471

• The Assessment of Work Environment in Dishwashing Areas of 20 Hospital Foodservice Systems

• Park Ha-Young

• Park Joung-Soon, Hong Wan-Soo

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 456 ~ 462

• Nutritional Properties of ChOl-PyOn Preparation by Adding Mugwort and Pine leaves

• Kim Jong-Goon

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 446 ~ 455

• Influence of Carrageenan and Pectin addition on the rheological properties of Omija Extract Jelly

• Sim Young-Ja

• Paik Jae-Eun, Joo Na-Mi, Chun Hui-Jung

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.5 443 ~ 445

• A study on the reaction rate and the antioxidant effects of caramelization reaction mixtures

• Choi In-Duck

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.4 396 ~ 400

• A Study on the Volatile Constituents of the Water Dropwort (Oenanthe javanica DC) - according to ext...

• Rhee Haeng-Jae

• Ko Moo-Seok, Choi Ok-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.4 386 ~ 395

• Inhibition of Listeria monocytogenes by Low Concentrations of Ethanol

• Park Chan-Sung

• Kim Mi-Rim

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.4 379 ~ 385