• Effect of Glutinous Rice Paste on the Fermentation of Puchukimchi

• Jang Myung-Sook

• Park Moon-Ok

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 421 ~ 429

• Microwave Cooking of Rice (¥±) - The comparison with pressure and electric cooker -

• Kim Young-A

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 416 ~ 420

• Factors Affecting Productivity for University Food Service Operations

• Cho Soon-Hee

• Hong Sung-Ya

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 407 ~ 415

• A Survey on the Utilization University Food Service by Student in Daejeon City

• Park Sang-Wook

• Chang Young-Sang

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 400 ~ 406

• Changes of Browning, Microbiological and Sensory Characteristics of Concentrated Garlic Juices durin...

• Bae Soo-Kyung

• Kim Mee-Ra

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 394 ~ 399

• Comparative Criteria for the Quality Characteristics of Kimchi between Korean Focus Group and Americ...

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 388 ~ 393

• A Study on the Oxidative Stabilities and Organoleptic Properties of Korean Red Pepper Seed Oil upon ...

• Kim Bok-Ja

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 380 ~ 387

• The Physico-Chemical Properties of Korean Red Pepper Seed Oil by Species and Dried methods

• Kim Bok-Ja

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 375 ~ 379

• The Seasonal Microbiological Quality Assessment of Kimbap(seaweed roll) Production flow in Foodservi...

• Lee Hye-Sang

• Ryu Seung-Yeon

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 367 ~ 374

• A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Eva...

• Kang Hyun-Joo

• Kim Kyung-Ja, Kim Eun-Hee

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 358 ~ 366

• A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Eva...

• Kang Hyun-Joo

• Kim Kyung-Ja, Kim Eun-Hee

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 348 ~ 357

• The Traditional Method for Preparing Korean Vegetable Dishes - Especially about Na mul¤ýSeng chae¤ýS...

• Jo Hoo-Jong

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 339 ~ 347

• Antimutagenic Effect of Dietary Fiber from Yam (Dioscorea batatas DECNE) Against 2-AF and MNNG

• Shin Nam-Hee

• Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 333 ~ 338

• Fermentation Properties of Yulmoo Mulkimchi According to the Ratio of Water to Yulmoo

• Choi Sung-Yu

• Oh Ji-Young, Yoo Jung-Wha, Han Young-Sook

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 327 ~ 332

• Quality Attributes of Gukhwa-Byung at Different Storage Temperatures and Times

• Shin Young-Ja

• Park Geum-Soon

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.4 313 ~ 326