• Growth and Acid Production by Leuconostoc mesenteroides in Milk Added with Cereal and Analysis of Se...

• Ko Young-Tae

• Kim Kyung-Hee

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 316 ~ 322

• Effects of Salt-Fermented Fish and Chitosan Addition on the Pectic Substance and the Texture Changes...

• Ahn Sun-Choung

• Lee Gui-Chu

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 309 ~ 315

• Changes on the Quercitrin Content in the Preparation for the Leaves of Cedrela sinensis

• Park Jong-Cheol

• Chun Soon-Sil, Kim Sung-Hwan

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 303 ~ 308

• Identifying the Operational Characteristics and its Relationships with Productivity Index of Employe...

• Yang Il-Sun

• Cha Jin-A, Yi Bo-Sook

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 295 ~ 302

• Studies on the storage stability of Andong Sikhe

• Kwon Ha-Young

• Yoon Suk-Kyung

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 287 ~ 294

• Changes in Soluble Protein, Free Amino Acid and Starch of Jeungpyun Dough during Fermentation

• Park Young-Sun

• Suh Chung-Sik

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 282 ~ 286

• Food Sanitary Practices of the Employees in University and Industry Foodservices

• Lyu Eun-Soon

• Chang Hye-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 274 ~ 281

• Development of Recipe for the Prepertations of Dioscorea japonica Thunb and Their Hypoglycemic Effec...

• Lim Sook-Ja

• Kim Pyung-Ja

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 267 ~ 273

• Injury and Recovery of Pathogenic Bacteria Isolated from Seafoods - Changes in the Viability of Stap...

• Park Chan-Sung

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 261 ~ 266

• Hazard Analysis of Commissary School foodservice Operations

• Kwak Tong-Kyung

• Nam Sun-Lan, Kim Jeong-Lee, Park Sin-Jung, Seo So-Young, Kim Sung-Hee, Choi Eun-Hui

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 249 ~ 260

• A Study on the Free Amino Acid and Minerals of Chicken Bone Extracts by Boiling time

• Park Hee-Ok

• Lee Hei-Jung

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 244 ~ 248

• Sensory and mechanical characteristics of woomegi Dduck

• Lee Hyo-Gee

• Jeong Seon-Sook

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 237 ~ 243

• Study on Sensory Evaluation for the Dasik with Pine Pollen

• Cho Mi-Za

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 233 ~ 236

• Effects of the Salting of Chinese cabbage on Taste and Fermentation of Kimchi

• Song Joo-Eun

• Kim Myung-Sun, Han Jae-Sook

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 226 ~ 232

• Standardization of Recipe for the Preparation of Korean Foods(¥±) - For the focus on Chigae(Stew)

• 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.3 220 ~ 225

• Effect of Different Milling Methods of Rice Flour on Quality Characteristics of Jeungpyun

• Kim Young-In

• Kum Jun-Seok, Kim Ki-Sook

• Korean Journal of Food and Cookey Science   1995  Volume.11  No.3 213 ~ 219