• Effect of raw soy flour addtion to Jeung-Pyun pizza on fermentation time and viscosity of batters an...

• Yoon Sun

• Lee Chun-Ja, Park Hae-Won, Myung Choon-Ok, Choi Eun-Jung, Lee Ji-Jung

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 267 ~ 271

• A Study on the Quality Properties of Dotoridduck added with Acorn Jelly Powder

• Kim Yi-Young

• Jo Hoo-Jong

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 260 ~ 266

• Sensory Characteristics of Dasik containing Gardenia blue pigments

• Choo Soo-Jin

• Yoon Hye-Hyun, Hahn Tae-Ryong

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 255 ~ 259

• Effect of Spice Powder on the Characteristics of Quality of Bread

• Kim Mi-Lim

• Park Geum-Soon, Park Chan-Sung, An Sang-Hee

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 245 ~ 254

• Development of Generic HACCP Model for Practical Application in Mass Catering Establishments

• Yoo Wha-Chun

• Kim Jeong-Won

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 232 ~ 244

• Quality Properties of Injulmi made with Black Rice

• Cho Jin-Ah

• Jo Hoo-Jong

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 226 ~ 231

• Analysis of Volatile Flavor Components from Perilla frutescens var. acuta and Sensory Evaluation as ...

• Chung Mi-Sook

• Lee Mi-Soon

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 221 ~ 225

• Analysis of Volatile Flavor Components from Zanthoxylum schinifolium and Sensory Evaluation as Natur...

• Lee Mi-Soon

• Chung Mi-Sook

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 216 ~ 220

• A survey for the international spread of Korean food from the Korean residens in the U. S.

• Sim Young-Ja

• Jung Bok-Mi, Kim Eun-Sil, Joo Na-Mi

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 210 ~ 215

• The free amino acid components and examinations on the preference of Consomme by main ingredient and...

• Jeong Hee-Sun

• Joo Na-Mi, Chun Hui-Jung

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.3 203 ~ 209