• Studies on the Growth Characteristics of Bifidobacteria, Organic Acids and n-hexanal Contents During...

• Lee Sook-Young

• Lee Jung-Eun, Park Mi-Jung, Kwon Young-Sil

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 589 ~ 596

• Changes of Colors and Pungent Principles of Red Pepper Powder with Different Seed Contents and Parti...

• Lee Sun-Mee

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 584 ~ 588

• Effects of Fractions from Methanol Extract of Commelina communis on Blood Glucose Levels and Energy ...

• Han Hye-Kyoung

• Lim Sook-Ja

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 577 ~ 583

• Food Habit Patterns and Korean Food Utilization ill Koreans Residing in New Zealand and Malaysia

• Yoon Gye-Soon

• Woo Ja-Won

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 566 ~ 576

• Efficiency of Antioxidants on Types of Substrate Systems

• Kim Chan-Hee

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 560 ~ 565

• The Effects on Quality Characteristics Resulting from the Use of Varying Amounts of Garlic as Additi...

• Kim Ki-Sook

• Paik Seung-Hee

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 553 ~ 559

• Analysis of Volatile Flavor Components of Aster glehni

• Lee Mi-Soon

• Chung Mi-Sook

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 547 ~ 552

• Analysis of Volatile Flavor Components of Pleurospermum kamtschaticum

• Chung Mi-Sook

• Lee Mi-Soon

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 541 ~ 546

• Changes of Fatty acids and Free Amino Acids in Raw and Salted-dried Red Tongue Sole During Cooking

• Shin Ae-Sook

• Hong Jeong-Hoon, Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 535 ~ 540

• Perception of Traditional Foods in Hansan - Do Area

• Park Young-Sun

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 516 ~ 534

• Chlorophyll, Mineral Contents and SOD-like Activities of Leeks Harvested at Different Times

• Kwak Yeon-Ju

• Chun Hui-Jung, Kim Jeong-Sang

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 513 ~ 515

• The Changes of ¥á-galactosidase Activities and Stachyose and Raffinose Contents During Fermentation ...

• Kim Jung-Soo

• Yoon Sun

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 509 ~ 512

• Effect of Prunus mume Extract on the Sensory Quality and Shelf Life of Cooked Rice

• Park Young-Sook

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 503 ~ 508

• Screening of Antimicrobial activity of the Plantain (Plantago asiatica L.) extract

• Jeon Young-Ok

• Kim Keun-Hee, Kim Soon-Im, Han Young-Sil

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 498 ~ 502

• Effects of Sugars on the Stabilization of Egg Yolk Antibodies in Laying Hens ¥°. The Stability of Yo...

• Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 492 ~ 497

• Assessment of Food Service Management in University Food Service

• Cho Soon-Hee

• Hong Sung-Ya

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 482 ~ 491

• The Study of Anti-mutagenic Activity of Various Additive Materials on Pot-stew

• Choi Eun-Mi

• Yoon Hye-Kyung, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 475 ~ 481

• Studies on the Antimutagenicity of extract from Barley (Hordeum vulgare)

• Lee Eun-Joo

• Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 468 ~ 474

• Studies on Taste Compound Content and Reasearch on Condition of Comsumer Attitude to Traditional Kor...

• Sohn Kyung-Hee

• Lee Hyun-Jou, Park Hyun-Kyung, Park Ok-Jin

• Korean Journal of Food and Cookey Science   1998  Volume.14  No.5 463 ~ 467