• The Measurment Methods of the Textural Characteristics of Fermented vegetables

• Rhee Hee-Seoup

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 83 ~ 91

• Screening of Mutagenic Activity of Extracts from Croaker and Pork Cooked by Various Cooking Methods

• Lee Eun-Kyung

• Lee Im-Sun, Shin Nam-Hee, Choung Seung-Hee, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 77 ~ 82

• Study on Confectionary Properties of Chou made with Flour of Rice and Rice-Wheat mixture

• Kim Myoung-Ae

• Oh Seung-Hee

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 69 ~ 76

• A Study on Nutrition Education for Day-Care Teachers and Children

• Bae Young-Mi

• Ahn Sook-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 58 ~ 68

• The Effect of Milling on the Nutrients of Raw and Parboiled Rices

• Yang Mi-Ok

• Cho Eun-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 51 ~ 57

• A Study for the Mechanical and Sensory Characteristics of Mushrooms by various Cooking Methods

• Kim Jeong-Sook

• Han Jae-Sook, Lee Jae-Sung

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 44 ~ 50

• Evaluation of the degree of maturity of Chinese cabbage blades and midribs pretreated with dilute ac...

• Chung Dae-Rim

• Lee Hye-June, Woo Soon-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 37 ~ 43

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

• Chun Hui-Jung

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 33 ~ 36

• Effects of Protease Treatment on Functional Properties of Soymilk Protein

• Pyun Jin-Won

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 26 ~ 32

• Effects of Heat Treatments on the Dietary Fiber Contents of Rice, Brown Rice, Yellow Soybean, and Bl...

• Seo Woo-Kyeong

• Kim Young-A

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 20 ~ 25

• Studies On Whole Chinese Cabbage Kimchi - An Investigation on the Method of Making Kimchi and a Tast...

• Kim Myung-Sun

• Han Jae-Sook

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 13 ~ 19

• Lipid Composition of Freeze-Tolerant Baker¡¯s Yeasts

• Han Young-Sook

• Hiroyasu Kawai

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 9 ~ 12

• Standardization of the Recipe for Preparation of Korean Foods(¥°) - For the Focus on Soups

• Kye Seung-Hee

• Moon Hyun-Kyung, Yum Cho-Ae, Park Eun-Mi

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.1 1 ~ 8