• Screening of electron donating ability, antibacterial activity and nitrite scavenging effect of some...

• Chung Hai-Jung

• Noh Kyoung-Leem

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 372 ~ 377

• Application of Proteolytic Enzymes in Fruits for Meat Tenderization

• Bai Young-Hee

• Rho Jeong-Hae

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 367 ~ 371

• The Properties of Proteolytic Enzymes in Fruits (Pear, Kiwifruit, Fig, Pineapple and Papaya)

• Bai Young-Hee

• Rho Jeong-Hae

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 363 ~ 366

• Effect of Sourdough Starter on the Characteristics of Rheological of Barley bread

• Hong Jeong-Hoon

• Kim Kyung-Ja, Bang Keuk-Seung

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 358 ~ 362

• The Effect of Lipid and Collagen Content, Drip Volume on the Muscle Hardness of Cultured and Wild Re...

• Lee Kyung-Hee

• Lee Young-Soon

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 352 ~ 357

• Sensory and Mechanical Characteristic of Sang-ja-byung by Different ingredient

• Lee Hyo-Gee

• Kim Hee-Jin

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 342 ~ 351

• Quality Characteristics of the Bread added Persimmon Leaves Powder

• Kang Woo-Won

• Kim Gwi-Young, Kim Jong-Kuk, Oh Sang-Lyong

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 336 ~ 341

• Effect of application methods of frying oil on the physicochemical properties of frying oil in the s...

• Yun Gil-Sook

• Kim Na-Young, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 328 ~ 335

• Color and Texture Properties of Puchukimchi Kimchi Prepared with Different Methods

• Park Moon-Ok

• Kim Na-Young, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 321 ~ 327

• Effect of flour and frying temperature on quality of Gaeseong - Juak (doughnut of waxy rice)

• Kim Myoung-Ae

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 316 ~ 320

• Mineral contents and Properties of Pongihp Julpyun Preparation by Adding Mulberry Leaves Powder

• Kim Ae-Jung

• Lim Young-Hee, Kim Mi-Won, Kim Myung-Hee, Woo Koung-Ja

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 311 ~ 315

• A study on the nutritional knowledge, dietary behavior and food preference of the employed women in ...

• Lee Kyoung-Suk

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.4 301 ~ 310