• The Assessment of Dietitian¡¯s Role Performance and Importance

• Hong Wan-Soo

• Jang Mi-Ra

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 124 ~ 132

• Effect of Green Laver on the Extention of Shelf-life of Muk (Starch Jelly)

• Kim Se-Jin

• Han Young-Sil

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 119 ~ 123

• Screening of Antimicrobial Activity of the Dandelion (Taraxacum platycarpum) Extract

• Kim Keun-Hee

• Chun Hui-Jung, Han Young-Sil

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 114 ~ 118

• Effect of Mugwort on the Extention of Shelf-Life of Bread and Rice Cake

• Kim Soon-Im

• Kim Kyung-Jin, Jung Hae-Ok, Han Young-Sil

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 106 ~ 113

• Standardization and Cooking Properties of Spiced Soy Sauce

• Park Seung-Ae

• Shin Mee-Hye

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 97 ~ 105

• Morphological Changes of Cooked Rice Kernel During Saccharification for Sikhe

• Jeon Eun-Raye

• Kim Kyung-Ae, Jung Lan-Hee

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 91 ~ 96

• A Study on the Formation, Contents of Foods, and Antioxidative Effect of Conjugated Linoleic Acid

• Ahn Myung-Soo

• Woo Na-Ri-Yah

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 84 ~ 90

• Assessment of Productivity and Foodservice Management Practices in Elementary School Foodservices Lo...

• Kim Eun-Kyung

• Kim Eun-Mi, Kang Myung-Hee, Hong Wan-Soo

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 76 ~ 83

• A Study on the Foodservice Worker¡¯s Job Satisfaction in Elementary School Foodservice Systems Locat...

• Kim Eun-Kyung

• Kim Eun-Mi, Kang Myung-Hee, Hong Wan-Soo

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 68 ~ 75

• The Assessment of Cost-Analysis and Centralization Needs in Elementary School Foodservices in Kyungk...

• Yoo Yang-Ja

• Youn Seon-Jou

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 57 ~ 67

• Effects of the kinds of Starch and Sweetener on the Quality Characteristics of Kamgyulpy?n

• Kim Ki-Sook

• Chae Yoon-Kyung

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 50 ~ 56

• Microwave Cooking of Rice - The Optimum Condition of Power Level and Heating Time -

• Kim Young-A

• Kim Hyun-Sook

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 44 ~ 49

• A Study on the Preference for Calcium Source Foods, Recognition and Calcium Intake of a Middle-Aged ...

• Han Jae-Sook

• Lee Yeon-Jung, Choi Young-Hee

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 33 ~ 43

• A Study of Heavy Metals Contents of the Seaweeds at Various Area in Korea

• Choi Soon-Nam

• Lee Sang-Up, Chung Keun-Hee, Ko Weon-Bae

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 25 ~ 32

• The Microbiological Assessment of Plastic Container and Kitchen Utensils Used in Employee Feeding Fo...

• Chun Hui-Jung

• Paik Jae-Eun, Lee Yun-Kyung, Kim Eun-Sil

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 21 ~ 24

• Antioxidant Effect of Onion Skin Extract

• Son Jong-Youn

• Son Hung-Soo, Cho Won-Dae

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 16 ~ 20

• Inhibition of Escherichia coli O157:H7 by Clove (Eugenia Caryophyllata Thumb)

• Park Chan-Sung

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 9 ~ 15

• Fermentative Characteristics of Kimchi Prepared by Addition of Different Kinds of Minor Ingredients

• Lee Jin-Heui

• Cho Young, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.1 1 ~ 8