• A Study on the Breakfast Habits of Salaried People in Seoul

• Shin Kyoung-Hwa

• Chae Kyung-Yeon, Yoo Yang-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 119 ~ 128

• A Multiple Discriminant Approach to Identifying Frequent Users of Eating out at Family Restaurant

• Kang Jong-Heon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 109 ~ 118

• Changes in Chromaticity and 6 Mineral Contents of Sea Mustards according to Several Cooking Methods

• Han Jae-Sook

• Lee Yeon-Jung, Lee Sin-Jung, Kim Joung-Ae, Takahisa Minamide

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 101 ~ 108

• Inhibition of carbohydrate digestion using egg yolk antibody

• Hong Seong-Gil

• Kim Dae-Weon, Kim Jeong-Won, Lee Hong-Seok

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 94 ~ 100

• Effect of Copper Ions on Over-Acidification of kimchi

• Chae Kyung-Yeon

• Yoo Yang-Ja, Kyung Kyu-Hang, Park Se-Won, Kim Youn-Soon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 87 ~ 93

• Quality Characteristics of Yackwa Prepared by Different Amounts of Egg White

• Yun Shook-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 81 ~ 86

• Effects of Sodium Metabisulfite and Adipic Acid on Browning of Garlic Juice Concentrate during Stora...

• Bae Soo-Kyung

• Kim Mee-Ra

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 73 ~ 80

• Analysis of the factors that influence Korean beverage consumption

• Lee Hyun-Jou

• Sohn Kyung-Hee, Lee MIn-June

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 63 ~ 72

• Effect of green tea on the survival of Escherichia coli O157:H7 and Salmonella typhimurium in mayonn...

• Park Chan-Sung

• Park Geum-Soon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 57 ~ 62

• A Study on the properties of hot water extracts of Korean dried tangerine peel and development of be...

• Min Sung-Hee

• Park Hee-Ok, Oh Hae-Sook

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 51 ~ 56

• Effects of Bifidobacteria and oligosaccharides on the quality attributes of frozen soy yogurts

• Kwon Young-Sil

• Lee Sook-Young

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 43 ~ 50

• Development of seasoned whangseoke-jeot with chitosan

• Kim Sook-hee

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 34 ~ 42

• Effects of irradiated egg white on the quality of angel food cake

• Lee Kyong-Ae

• Lee Yoon-Jin, Yang Jae-Seung

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 30 ~ 33

• A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Eva...

• Kang Hyun-Joo

• Kim Eun-Hee

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 20 ~ 29

• Studies on Cnidium officinale As Natural Spices

• Lee Ji-Hye

• Chung Mi-Sook, Lee Mi-Soon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 13 ~ 19

• Nitrite Scavenging Effect of Umbelliferaeceae

• Noh Kwang-Seok

• Yang Mi-Ok, Cho Eun-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 8 ~ 12

• Consumption and Preference of Seafood, and Desires for the Seafood Utilization in School Lunch Progr...

• Nam Hae-Won

• Lee MIn-June, Lee Young-Mee

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.1 1 ~ 7