• Sensory and Mechanical characteristics of Wax gourd Jung Kwa by different recipes

• Lee Hyo-Gee

• Kim Hyun-Jung

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 412 ~ 420

• Consumers¡¯ understanding and preference for shelf life and ingredient listings in food label

• Lee Kyong-Ae

• Kim Hyang-Sook

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 405 ~ 411

• Effects of dipping syrups prepared with oligosaccharides on the physical and sensory characteristics...

• Lee Kyong-Ae

• Lee Yoon-Jin, Choi Yoon-Jong

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 399 ~ 404

• Changes in Retrogradation Characteristics of Mungbean Starch Gels during Storage

• Choi Eun-Jung

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 391 ~ 398

• Survey on Garlic Utilization Practice of Industry Foodservice - general characteristics and seasonin...

• Bae Hyeon-Ju

• Chun Hui-Jung

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 380 ~ 390

• Effect of Paprika(Capsicum annuum L.) Juice on the Acceptability and Quality of Wet Noodle(¥°)

• Hwang Jae-Hee

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 373 ~ 379

• Characteristics of low calorie layer cake by adding different levels of polydextrose

• Song Eun-Seung

• Kim Sang-Jin, Kang Myung-Hwa

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 367 ~ 372

• Analysis of Volatile Flavor Compounds from the Leaves of Eucommia ulmoides

• Chung Mi-Sook

• Lee Mi-Soon

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 359 ~ 366

• Sensory Evaluation and Electronic Nose Analysis for the Development of Mixed Eucommia ulmoides Leaf ...

• Chung Mi-Sook

• Lee Mi-Soon

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 353 ~ 358

• Effects of H©üO-fraction of Dioscorea japonica Thunb and selenium on lipid peroxidation in streptozo...

• Kim Myung-Wha

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 344 ~ 352

• Effects of Temperature and Salt Concentration on the Chemical Composition and Sensory Characteristic...

• Kim Ji-Hyang

• Sohn Kyung-Hee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 338 ~ 343

• Quality changes of Oiji with various antimicrobial ingredients during fermentation

• Shim Young-Hyun

• Yoo Chang-Hee, Cha Gyung-Hee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 329 ~ 337

• Quality characteristics of the bread with sprouted brown rice flour

• Choi Ji-Ho

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 323 ~ 328

• Effects of Onions on the Quality Characteristics of Strawberry Jam

• Kim Mun-Yong

• Chun Soon-Sil

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 316 ~ 322

• Effect of soaking time of rice and particle size of rice flours on the properties of nonwaxy rice fl...

• Shin Mal-Shick

• Kim Jeong-Ok

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.4 309 ~ 315