• Characteristics of Sponge Cakes with Replacement of Sucrose with Oligosaccharides and Sugar alcohols

• Kim Chang-Soon

• Lee Young-Soon

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 204 ~ 212

• A Study on the Differences of Dietary Habits between Normal and Handicapped Children in Incheon Area

• Hwang Mi-Kyoung

• Kim Young-A

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 192 ~ 203

• Effects of Protein Contained in Major Ingredients with Treated Emulsifiers on Chemically Leavened Re...

• Kim Hae-Young

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 185 ~ 191

• The Study on the Salinity of Kimchi and Subjective Perception of Salinity in Pusan Area

• Moon Gap-Soon

• Song Young-Sun, Lee Chee-Gan, Kim Sung-Kyoung, Ryu Bog-Mi, Jeon Young-Soo

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 179 ~ 184

• Determinations of Ergocalciferol and Cholecalciferol in Mushrooms

• Lee Jin-Sil

• Ann Ryoung-Me, Choi Hee-Sook

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 173 ~ 178

• Changes of Antigen Binding Activities of Hen`s Egg Yolk Immunglobulins after Proteolysis

• Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 168 ~ 172

• A Study on the Job Attitude of Cook at Delux Hotel in Kyongju (I) -An Analysis on the General Charac...

• Shin Ae-Sook

• Ko Ki-Chul

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 157 ~ 167

• A Study on Life Habits of Male and Female Adults Relating to Their Body Shape

• Rhee Hee-Seoup

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 147 ~ 156

• Assessment of Dietitians in Elementary School Foodservice Program

• Park Young-Sun

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 124 ~ 146

• Analysis on Facilities/Equipment of School Foodservice in Kyunggi-Do

• Yang Il-Sun

• Yi Bo-Sook, Han Kyung-Soo, Chae In-Sook

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 113 ~ 123

• Inhibition of Escherichia coli O157 : H7 and Staphylococcus aureus 196E by allspice (Pimenta dioica ...

• Park Chan-Sung

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 106 ~ 112

• A Study on Korean Traditional Food for Housewives Living in the Rural Area of Chunnam, Yosu

• Jung Bok-Mi

• Lim Sang-Sun, Kim Eun-Sil

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 99 ~ 105

• Dependence of Ethyl Carbamate Formation on the Fermentation Variables in Korean Traditional Soysauce

• Chung Hyun-Jung

• Kwon Hoon-Jeong

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 92 ~ 98

• Studies on the Fatty Acid composition of Egg Yolk Oil

• Ko Moo-Seok

• Kim Jong-Suk, Choi Ok-Ja, Kim Yong-Doo

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.2 87 ~ 91