• A Study on the Literature Review of Acorn in Korea

• Kim Bok-Nam

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 158 ~ 163

• Effect of Low Ethanol Concentrations on Growth and Survival of Vibrio parahaemolyticus

• Park Chan-Sung

• Cameron R. Hackney

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 153 ~ 157

• A Study of the Conciousness on the Korean Folk Foods

• Yoon Un-Sook

• Song Tae-Hee

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 145 ~ 152

• A Study on the Knowledge on the Korean Festival Foods

• Yoon Un-Sook

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 140 ~ 144

• Volatile sulfur compounds in pickled garlic

• Kim Mee-Ree

• Mo Eun-Kyung

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 133 ~ 139

• Physical and cooking characteristic properties of parboiled rice

• Park Sun-Hee

• Cho Eun-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 126 ~ 132

• Changes volatile flavor components of Korean Agrimonia Japonica by cooking

• Lee Hei-Jung

• Lee Kyung-Hee, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 122 ~ 125

• Effect of Ginger Rhizome Extract on Tenderness and Shelf Life of Precooked Lean Beef

• Kim Kyung-Ja

• Lee Yoo-Bang

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 119 ~ 121

• Selection of Mixing Ratio for Preparation of Mixed Vegetable Juice

• Lee Gue-Hee

• Ko Young-Su, Choi Hee- Sook, Kim Woo-Jung

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 113 ~ 118

• The study on the Storage Time of the Jangduck. The First Report, Making and Effects of Storage Time ...

• Lee Sook-Mi

• Yum Cho-Ae, Cho Jung-Soon

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 108 ~ 112

• Characteristics on Enzyme and Microorganism by Soaking Time of Glutinious Rice

• Jeon Hyeong-Ju

• Sohn Kyung-Hee, Lee Myung-Kwun

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 104 ~ 107

• Effect of Blanching Time, Blanching Water and Power Settings on Minerals Retention in Microwave Blan...

• Park Se-Won

• Kim Sun-Tae, Yoo Yang-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 98 ~ 103

• Effect of Ginger and Soaking on the Lipid Oxidation in Yackwa

• Lee Joo-Hee

• Park Kum-Mi

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.2 93 ~ 97