• A Study on the Preparation and Evaluation of Dried Noodle Products made from Composite Flours utiliz...

• Lee Young-Soon

• Lim Na-Young, Lee Kyung-Hee

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 681 ~ 688

• Comparison of Pungency Perception between Korean and Australian

• Kim Gun-Hee

• Bang Hye-Yeol

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 677 ~ 680

• The Sensual Mechanical Characteristics of Dohaengbyoung in according to Concentrations of Glutinous ...

• Park Geum-Soon

• Kim Hyang-Hee, Park Eo-Jin

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 670 ~ 676

• Preparation of the Functional Beverages by Fermentation and Its Sensory Characteristics

• Park Geum-Soon

• An Sang-Hee, Choi Kyoung-Ho, Jeong Ji-Suk, Park Chan-Sung, Choi Mi-Ae

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 663 ~ 669

• Screening and prevention of the mutagenicity for fishes accordind to cookery and storage

• Hong I-Jin

• Lee Joon-Kyoung, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 652 ~ 662

• The antidiabetic properties of fractions of Lycopus lucidic Turcz in streptozotocin diabetic rats

• Kim Myung-Wha

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 644 ~ 651

• Effects of Addition Ratio of Reddish-brown Pigmented Rice on the Quality Characteristics of Seolgidd...

• Lee Jae-Kyoung

• Kim Ki-Sook, Lee Gun-Soon

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 640 ~ 643

• A study on the antioxidant activity of products of caramel-type-browning reaction

• Shin Min-Ja

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 629 ~ 639

• Antioxidative Activity of Mugwort extracts(Artemisia Princeps Var. Orientalis) on Human Low Density ...

• Kang Jeong-Ock

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 623 ~ 628

• Sensory and Physicochemical characteristics and Storage time of Daechu-Injeulmi added with various l...

• Cha Gyung-Hee

• Shim Young-Hyun, Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 609 ~ 621

• Physicochemical and Sensory Properties of Kakdugi Prepared with Fermented Northern Sand Lance Sauce ...

• Kim Mee-Ree

• Oh Yun-Mi, Oh Su-Yeon

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 602 ~ 608

• Noodle- Making Properties of Domestic Wheats Cultivars

• Nam Jae-Kyeong

• Han Young-Sook, Hyun Young-Hee, Oh Ji-Young

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 593 ~ 601

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

• Kang Hyun-Joo

• Kim Eun-Hee

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 584 ~ 592

• Development of Minimal Processing Technology for Korean Fruit and Vegetables

• Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 577 ~ 583

• Physicochemical and Sensory Properties of Turnip Kimchi during Fermentation

• Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 568 ~ 576

• Sensory and Microbiological properties of Dongchimi added with Jasoja(Perillae semen)

• Hwang Jae-Hee

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 557 ~ 567

• Comparison of children and mothers in opinion of ricecake

• Yoon Jae-Young

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 548 ~ 556

• Sensory and mechanical characteristics of Okgalseobyung by Different ratio of Ingredient

• Lee Hyo-Gee

• Hur Su-Yon

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 538 ~ 547

• The Effects of Fructo-Oligosaccharide on the Quality Characteristics of Strawberry Jam

• Kim Mun-Yong

• Chun Soon-Sil

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.6 530 ~ 537

• 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   2000  Volume.16  No.6 521 ~ 529