• Sung Nae-Kyung

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 393 ~ 393

• Oh Se-Young

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 384 ~ 391

• Antioxidant effect of Omija (Schizandra Chinesis Baillon) Extracts

• Jang Eun-Hee

• Pyo Young-Hee, Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 372 ~ 376

• Oxidative Stability and Sensory Evaluation of Camellia Oil

• Yang Wha-Young

• Pyo Young-Hee, Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 367 ~ 371

• Development of Regional Noodles Using Agricultural and Fishery Products of Cheju Island

• Hwang In-Ju

• Oh Young-Joo

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 361 ~ 366

• Effect of Different Mixing Ratio and Cooking on Sensory and Nutritional Characteristics of Jeonbok- ...

• Yang Mi-Young

• Sohn Jung-Woo, Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 353 ~ 360

• A Study on Nabak-kimchi added Fresh Ginseng

• Lim Hee-Jung

• Shin Seung-Mi, Choi Yun-Jung, Kwon Hye-Soon, Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 346 ~ 352

• A Case Study on the Analysis of Patients` Plate Waste Results

• Hong Wan-Soo

• Kim Hye-Jin, Ryu Kyung

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 339 ~ 345

• Development of Carrot-Fishery Soups Improved from Traditional Gruel of Cheju Island

• Oh Young-Joo

• Hwang In-Ju, Ko Young-Hwan

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 331 ~ 338

• Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti: ¥². Study on the Physi...

• Lim Hee-Jung

• Yum Cho-Ae

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 320 ~ 330

• Changes in the Viable Counts and Microflora of Oyster and Weakfish during Cold Storage

• Park Chan-Sung

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 312 ~ 319

• Measurement and Evaluation of Optimum Salt Concentration in Usual Dishes for the Menu Suggestion

• Lee Hye-Sang

• Lee Kyung-Shin

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 305 ~ 311

• Changes in Chemical Properties of Jeungpyun Product Durins Fermentation

• Park Young-Sun

• Suh Chung-Sik

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 300 ~ 304

• A Study of the Lipid Components in Egg Yolk Oil

• Kim Jong-Suk

• Ko Moo-Seok, Choi Ok-Ja

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 295 ~ 299

• Studies on Making Jelly and Mold Salad with Grape Extract

• Paik Jae-Eun

• Joo Na-Mi, Sim Young-Ja, Chun Hui-Jung

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 291 ~ 294

• Consumption Pattern and Sensory Evaluation of Korean Traditional Soy Sauce and Commercial Soy sauce

• Kim Young-A

• Kim Hyun-Sook

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 280 ~ 290

• Physicochemical Analysis of Korean Traditional Soy Sauce and Commercial Soy sauce

• Kim Young-A

• Kim Hyun-Sook, Chung Myung-Jun

• Korean Journal of Food and Cookey Science   1996  Volume.12  No.3 273 ~ 279