• A Study on the Preparation and Rheological Properties of Chik Mook

• Lee Young-Soon

• Kwak Eun-Jung, Lee Kyung-Hee

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 652 ~ 658

• Analysis of lipid composition and fatty acids in poultry eggs - cage system, open barn system`s hen ...

• Hong I-Jin

• Yoon Hye-Kyung, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 645 ~ 651

• Muscle Quality of Cultured and Wild Red sea bream

• Lee Kyung-Hee

• Lee Young-Soon

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 639 ~ 644

• Optimization of Minimally Processed White Radish for Kkakttugi Preparation

• Kim Gun-Hee

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 633 ~ 638

• The Assessment of High School Students` Satisfaction on the Foodservice

• Lee Jin-Sil

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 626 ~ 632

• The Effect of Fresh Ginseng on the Quality Characteristics of Seukbakjee

• Lim Hee-Jung

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 618 ~ 625

• A Study on the Mutagenicity of Autoxidized Soybean Oil

• Lee Jin-Young

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 611 ~ 617

• Studies on Nutritional Components of Liver Sausage

• Lee Sook-Mi

• Cho Jung-Soon

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 603 ~ 610

• A Study on the standardizing of Recipe for Soup Making - Focused on Clear Soup

• Hong Jin-Sook

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 595 ~ 602

• Sensory and Quality Characteristics of Sanyakbyung Prepared with Different Amounts of Glutinous Rice...

• Yun Shook-Ja

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 591 ~ 594

• Sensory and Quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin

• Yun Shook-Ja

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 586 ~ 590

• Recognition about the HACCP Concepts by the Industry Foodservice Managers in Pusan and Kyung Nam

• Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 579 ~ 585

• Perception of `jook` by the individual characteristics of Korean

• June Jung-Hee

• Yoon Jae-Young, Kim Hee-Sub

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 565 ~ 578

• The Preference and Inhibitory Effect of Root Vegetables on ¥â-Glucuronidase and Tryptophanase of Hum...

• Han Myung-Joo

• Kim Na-Young

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.6 555 ~ 564

• A Study on Mineral Contents of the Underground Vegetables Produced in Korea harvested in different t...

• Chang Kyung-Mi

• Lee Mi-Soon

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 545 ~ 549

• Changes in Sensory and Textural Properties of Mungbean Starch Gels during Storage

• Choi Eun-Jung

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 539 ~ 544

• Development of the method to extend shelf life of Backsulgie with enzyme treatment

• Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 533 ~ 538

• Preferences of meat food and its related factor in Koreans

• Yoon Gye-Soon

• Woo Ja-Won

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 524 ~ 532

• The Characteristics of Sensory Evaluation by Various Cooking Methods of Salted-Dried Flathead

• Shin Ae-Sook

• Lee Hyeon-Deog, Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 512 ~ 523

• Effects of Addition Ratio of Pigmented Rice on the Quality Characteristics of Seolgiddeok

• Kim Ki-Sook

• Lee Jae-Kyoung

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 507 ~ 511