• A Sensory Evaluation of the Bitter Compounds from lxeris dentata Nakai

• Lim Sook-Ja

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 115 ~ 121

• A Study on the Reaction Rates of Maillard Browning Reaction of Dipeptides with Xylose

• Kim Hee-Joo

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 108 ~ 114

• Cooking Characteristics of Emulsifier-containing Oil -Degree of Oil Absorption and Spattering During...

• Moon Soo-Jae

• Oh Hae-Sook, Lee Myung-Hee

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 99 ~ 107

• Effect of the Additives on Choux Quality of Rice Flour

• Lee Sun-Ok

• Kim Myoung-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 92 ~ 98

• A Study of Korean Traditional Food, Fermented Food and Korean Traditional Holidays of Housewives Liv...

• Kim Eun-Sil

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 82 ~ 91

• A Study of Famous Traditional Kimchi in Pusan and Near Pusan Area

• Moon Gap-Soon

• Song Young-Sun, Jeon Young-Soo

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 74 ~ 81

• Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - ¥°. Study on the Phys...

• Lim Hee-Jung

• Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 60 ~ 73

• Studies on the Stability of Hen`s Egg Yolk Immunoglobulins

• Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 54 ~ 59

• Cooking Characteristics and Firming Rate of Cooked Parboiled Rice

• Lee Myung-Sun

• Cho Eun-Ja

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 46 ~ 53

• Changes in Mineral Content in Several Root Vegetables by Various Cooking Methods

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 40 ~ 45

• Changes in Mineral Content in Several Leaf Vegetables by Various Cooking Methods

• Cha Min-A

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 34 ~ 39

• Studies on the Nutritional Status of Lunch-box of Middle Students in a Korean Rural-Sea Area

• Cho Hee-Sook

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 27 ~ 33

• Effects of stabilizers on the texture of Frozen yogurt

• Shin Weon-Sun

• Yoon Sun

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 20 ~ 26

• A Study of Dining Out Behaviours of Businessmen in Urban Regions

• Park Geum-Soon

• Shin Young-Ja

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 13 ~ 19

• Inhibition of Vibrio parahaemolyticus by Ethanol in Tryptic Soy Broth and Some Fish Homogenates

• Park Chan-Sung

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 6 ~ 12

• Characteristics of Defatted Corn and Mung Bean Starch Gels

• Lee Sang-Keum

• Hwang Hyun-Shick, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.1 1 ~ 5