• 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

• A study on the characteristics and noodle structure made from pea starch-wheat composite flour using...

• Kim Un-Joo

• Yoon Jae-Young, Kim Hee-Sub

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 500 ~ 506

• A Study on the Changes of Taste Components in brisket and shank Gom-Kuk by Cooking Conditions

• Cho Eun-Ja

• Jung Eun-Jung

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 490 ~ 499

• Effects of herbs on the taste compounds of Gom-Kuk (Beef soup stock) during cooking

• Cho Eun-Ja

• Yang Mi-Ok

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 483 ~ 489

• The Sensory Charactateristics of Korean Green Tea Produced by Kujeungkupo`s Method

• Park Geum-Soon

• Jeon Jeong-Ryae, Lee Sun-Ju

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 475 ~ 482

• Studies on Processing Conditions for Nooroong-gi Powder by Liquefaction and Gellatinization of Rice ...

• Cha Bo-Sook

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 469 ~ 474

• Effect of Bamboo(Pseudosasa japonica Makino)Leaves on the Physicochemical Properties of Dongchimi

• Kim Mi-Jung

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   1999  Volume.15  No.5 459 ~ 468