• A Study on the flavor constituents of the Coriander (Coriandrum sativum L)

• Kim Kyeong-Ja

• Choi Ok-Ja, Kim Yong-Doo, Kang Seong-Koo, Hwang Geum-Hee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 80 ~ 90

• Quality characteristics of soybean cheese prepared with low lipoxidase soybean variety and defatted ...

• Choi Ae-Jin

• Lee Sook-Young

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 65 ~ 79

• Chemical Compositions & Texture of Allium senescens

• Chung Mi-Sook

• Lee Mi-Soon

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 60 ~ 64

• Analysis of Volatile Flavor Components from Allium senescens

• Lee Mi-Soon

• Chung Mi-Sook

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 55 ~ 59

• A study on food behavior to related health and daily food intakes of female dormitory students accor...

• Kang Keum-Jee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 43 ~ 54

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

• Cha Gyung-Hee

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 29 ~ 42

• Physicochemical and Gelatinization Properties of Starch and Flour from Pigmented Rice(Suwon 415)

• Baik Su-Jin

• Kim Hyang-Sook

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 23 ~ 28

• Study on The Turnover Reason of Family Restaurant Cook Part Employee

• Yoo Yang-Ja

• Yun Ji-Yeon

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 13 ~ 22

• Sensory and Instrumental Characteristics of Yackwa Prepared by Different Amounts of Egg Yolk

• Yun Shook-Ja

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 7 ~ 12

• Sensory and Mechanical Characteristics of Surichwi-injeulmi by Adding Surichwi Contents

• Lee Sook-Mi

• Cho Jung-Soon

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.1 1 ~ 6