• Changes in Volatile Sulfur Compounds of Garlic under Various Cooking Conditions

• Bae Hyeon-Ju

• Chun Hui-Jung

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 365 ~ 371

• Recognition Study on Introduction of HACCP to Industry Foodservice

• Lee Heon-Ok

• Shim Jae-Young, Shin Hyun-Ah, Chung Duck-Hwa, Om Ae-Son

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 355 ~ 364

• The Effect on Nutrition Constituent from Beef leg Bone by Acid Condiment

• Kim Myung-Sun

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 349 ~ 354

• Physicochemical Properties of Used Frying Oil in Foodservice Establishments

• Song Youn-Soon

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 340 ~ 348

• Effects of Emulsifiers on the Quality Characteristics of Yackwa

• Lee Soo-Youn

• Kim Myoung-Ae

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 333 ~ 339

• Sensory Quality Assessment of Reheated Cook/Chill and Sous-Vide Spinach Soup for Foodservice Operati...

• Lyu Eun-Soon

• Lee Dong-Sun

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 325 ~ 332

• Development of an anti-obesity dietary supplement inhibiting the digestion of carbohydrate and lipid

• Yoon Yoo-Sik

• Choi Sun-Mi, Hong Sun-Bok, Hong Jung-Mi, Kim Jeong-Won, Lee Hong-Seok, Hong Seong-Gil

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 319 ~ 324

• A study for the quality of vegetable dishes without heat treatment in foodservice establishments

• Kim Heh-Young

• Cha Jae-Maeng

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 309 ~ 318

• Effect of CHCl©ý fraction of Alisma canaliculatum with selenium on the plasma glucose and lipids lev...

• Kim Myung-Wha

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 300 ~ 308

• Effect of Perilla Seed paste on the Yulmoo Mul-kimchi during Fermentation

• Kim Hyung-Ryul

• Park Jung-Eun, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 290 ~ 299

• Comparison of Sensory and Mechanical Properties of Breads with Paecilomyces japonica and Cordyceps m...

• Jung Myung-Hee

• Park Geum-Soon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 280 ~ 289

• Mechanical and Sensory Characteristics of Dongbu-Mook (Cowpea Starch Gel) by the addition of Soybean...

• Ku Mi-Young

• Lee Jae-Kyoung, Kim Ki-Sook

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.3 275 ~ 279