• The Future Prospect of Food & Cookery Science of Korea

• Koo Sung-Ja

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.2 165 ~ 194

• Effect of Oligosaccharide Addition on Gelatinization and Retrogradation of Backsulgies

• Yoo Ji-Na

• Kim Young-A

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.2 156 ~ 164

• The Microbiological and Sensorial Properties of frozen bibimbap namul during storage

• Han Young-Sil

• Park Ji-Young

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.2 149 ~ 155

• A study on the attitudes of the university students in the Kyung-book area on the traditional foods(...

• Kim Sung-Mee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.2 139 ~ 148

• A Study on The Development and Evaluation of The Pine Needle Flavor oil

• Won Jong-Sook

• Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.2 129 ~ 138

• A study on comparative sensory properties of soybean rice cake prepared with soybean oil and soybean...

• Jung Hye-Sook

• Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.2 123 ~ 128

• Effects of garlic addition on lipid oxidation of ground pork during storage

• Byun Pyung-Hwa

• Jeong Jae-Hong, Kim Woo-Jung, Yoon Suk-Kwon

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.2 117 ~ 122

• Hygienic status of Korean hospital foodservice

• Kim Jeong-Won

• Kim Dong-Yeon, Kwak Tong-Kyung, Suh Hee-Jae

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.2 105 ~ 116

• The survey of meal habits for the urban salaried workers

• Kim Eun-Sil

• Jung Bok-Mi, Chun Hui-Jung

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.2 91 ~ 104