• The Sensory and Textural Characteristics of Chicksulgi

• Gu So-Young

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 523 ~ 532

• Changes of Nucleotides and their Related Compounds in Cultured and Wild Red Sea Bream and Flounder m...

• Lee Kyung-Hee

• Lee Young-Soon

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 517 ~ 522

• A study on the hydroponic cultivation of Chinese cabbage for kimchi

• Han Duk-Chul

• Moon Sung-Won, Kim Hye-Ja, Jo Jae-Sun

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 510 ~ 516

• Textural Properties of Kakdugi by Salting Methods ¥° - Water soluble pectin, PG activity, dietary fi...

• Kim Na-Young

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 503 ~ 509

• Purification and Characterization of Protease from Sarcodon aspratus (Berk.) S. Ito

• Lee Jong-Ho

• Jung Chung-Sung, Jo Jae-Sun

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 497 ~ 502

• Quality Characteristics of Pork by Cooking Conditions

• Park Chu-Ja

• Park Chan-Sung

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 490 ~ 496

• Effects of Ripening on the Quality of Kimchi or Freeze-Dried/Rehydrated Kimchi

• Ko Young-Tae

• Kang Jung-Hwa

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 483 ~ 489

• Quality of Popped Rice with Deep-frying for Salyeotganjung

• Kim Myoung-Ae

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 478 ~ 482

• The Quality Assessment of Doenjang Added with Japanese apricot, Garlic and Ginger, and Samjang

• Lee Kyeong-Im

• Moon Ran-Ju, Lee Soo-Jin, Park Kun-Young

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 472 ~ 477

• Comparison of Spring Cultivars of Radish for Kakdugi Preparation

• Kim Mee-Ree

• Kim Jin-Hee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 464 ~ 471

• Analysis of Umbelliferaeceae Wild Plants and Antioxidative Activity of Pork Meat Products Added with...

• Heo Soo-Jin

• Yang Mi-Ok, Cho Eun-Ja

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 456 ~ 463

• Dietary behaviors and food perception of Koreans living in Seoul by age and gender

• Park Joo-Won

• Ahn Sook-Ja

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 441 ~ 455

• Quality Characteristics of Jeung-Pyun(Korean Rice Cake) According to the Type and Amount of the Olig...

• Lee Eun-Ah

• Woo Koung-Ja

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 431 ~ 440

• The Quality Characteristics of Rice-Corn Cakes

• Kim Young-In

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 426 ~ 430

• Development of Traditional Korean Snack, Dasik Using Angelica gigas Nakai

• Lee So-Ra

• Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2001  Volume.17  No.5 421 ~ 425