• A Study on the Standardization and Cooking Properties of Imjasootang

• Kim Seung-Joo

• Cho Jin-Ah, Cho Jung-Soon, Jo Hoo-Jong

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 197 ~ 202

• Effects of Binding Materials on Sensory and Cooking Properties of Soondae

• Sohn Jung-Woo

• Yum Cho-Ae, Kim Chul-Jai

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 191 ~ 196

• Studies on the production of Starch of Barley (Hordeum vulgare L.)

• Seo Ho-Chan

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 185 ~ 190

• Storage Stability of Corns Irradiated by Gamma-Ray

• Son In-Sook

• Kim Hyo-Chung, Kim Mee-Ra

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 178 ~ 184

• The Quality Control of Adlay Tea and Wheat Noodles Served from the Vending Machines Based on the Per...

• Kim Heh-Young

• Lee Kyung-Yeoun, Kim Ji-Young

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 171 ~ 177

• Effects of Adding Sugars and Lipids on Characteristics of Cooked Rice

• Kwon Hye-Jin

• Kim Young-A

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 163 ~ 170

• The Study of Softdrinks Production and Functional Food in Onions

• Chung Dong-Ok

• Park Yang-Kyun

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 158 ~ 162

• The Knowledge of Korean Ceremony Foods and Table Setting of Korean American Housewives in the New Yo...

• Sim Young-Ja

• Kim Jeong-Seon, Chun Hui-Jung

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 146 ~ 157

• A Survey of the Management of Elementary School Foodservice - ¥°. Management of School Foodservice o...

• Kim Kyung-Ae

• Kim So-Yeon, Jung Lan-Hee

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 133 ~ 145

• Prediction of Shelf-life and Quality Changes of Dried Noodle During Storage Period

• Rhee Seong-Kap

• Lee Keun-Bo, Son Jong-Youn

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 127 ~ 132

• Effect of Dandelion on the Extention of Shelf-life of Noodle and Rice Cake

• Kim Keun-Hee

• Chun Hui-Jung, Han Young-Sil

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 121 ~ 126

• Antioxidant Effect of Ether and Ethylacetate Fractions of Pueraria thunbergiana Extract on Perilla O...

• Han Myung-Joo

• Im Hye-Young

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 114 ~ 120

• A Study of Cytotoxicity from Some Korean Edible Plants

• Chung Ha-Sook

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 108 ~ 113

• Chitinase Activity and Textural Property of Leek Added Kimchi During Fermentation

• Kim Yoo-Kyung

• Lee Gui-Chu

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 102 ~ 107

• Korean Green Tea by Ku Jeung Ku Po¡¯s ¥°. Analysis of General Compositions and Chemical Compositions

• Jeon Jeong-Ryae

• Park Geum-Soon

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.2 95 ~ 101