• Consumption Pattern and Satisfaction Degree for Bean Sprout by Housewives Living in Seoul and Kyungk...

• Lee Sook-Young

• Park Mi-Jung

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 369 ~ 378

• The Changes of Vitamin C Content in Yulmoo Mulkimchi According to the Shift of Fermentation Temperat...

• Choi Sung-Yu

• Han Young-Sook

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 364 ~ 368

• A Study on the Effects of Processing Method on the Quality of Soybean Da-sik

• Joung Sun-Ea

• Cho Shin-Ho, Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 356 ~ 363

• The Effects of Addition of Oligosaccharide on the Quality Characteristics of Tomato Jam

• Kim Ki-Sook

• Chae Yoon-Kyung

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 348 ~ 355

• A Study on Acceptance and Utility Practice of Western Cusine in Taegu

• Kim Mi-Hyang

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 338 ~ 347

• Effect of Spices on the Growth of Pathogenic Bacteria

• Park Chan-Sung

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 330 ~ 337

• The Assessment of Food Procurement Practices in Elementary School Foodservices Located in Kyungkido

• Yoo Yang-Ja

• Youn Seon-Jou

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 319 ~ 329

• Studies on Salt Intake Through Eat-out Foods in Andong Area

• Lee Hye-Sang

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 314 ~ 318

• A Study on the Job Attitude of Cook at Deluxe Hotel in Kyongju (¥±) - An Analysis on Development of ...

• Shin Ae-Sook

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 304 ~ 313

• Effect of Isolated Soy Protein on Sponge Cake Quality

• Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 299 ~ 303

• Effect of Lactic Acid Treatment on Microorganisms and Sensory Characteristics in Chickens

• Kim Mee-Ra

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 293 ~ 298

• Physicochemical and Microbiological Properties of Dongchimi added with Citron (Citrus junos)

• Jang Myung-Sook

• Kim Na-Young

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 286 ~ 292

• Effect of Surfactants on the Characteristics of Cooked Rice During Storage

• Kim Soo-Kyung

• Lee Shin-Kyung, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 278 ~ 285

• The Study on the Qualities of Commercial Anchovy Sauces and Kimchies Prepared with Different Anchovy...

• Moon Gap-Soon

• Song Young-Sun, Ryu Bog-Mi, Jeon Young-Soo

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 272 ~ 277

• A Study on the Sensory and Texture Characteristics of Bread with Roasted Soybean Powder

• Jung Hae-Ok

• Lim Sang-Sun, Jung Bok-Mi

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 266 ~ 271

• A Survey on Elementary School Children¡¯s Awareness of and Preference for Kimchi

• Han Jae-Sook

• Kim Hye-Yeung, Kim Jeong-Sook, Suh Bong-Soon, Han Joon-Pyo

• Korean Journal of Food and Cookey Science   1997  Volume.13  No.3 259 ~ 265