• Changes in the Riboflavin Content of Stir-Fried Sausage with Vegetable and Stir-Fried Garlic Young S...

• Kim Heh-Young

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 461 ~ 469

• Development of Elsholtzia splendens-Flavored Oils and Analysis of Flavor Pattern Using Electronic No...

• Chung Mi-Sook

• Lee Mi-Soon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 455 ~ 460

• Analysis of Flavor Pattern by Using Electronic Nose and Sensory Evaluation of Cnidium officinale-Fla...

• Lee Mi-Soon

• Chung Mi-Sook

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 448 ~ 454

• Dietary behavior of college students in Kangreung Area on Convenience food

• Kim Heh-Young

• Jeong Soo-Jin

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 440 ~ 447

• Effect of the extracts of various foods and medicinal herbs on the antioxidant activity and sensory ...

• Kwak Eun-Jung

• Lee Young-Soon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 433 ~ 439

• The Evaluation of Quality Management standards for Contract Foodservice Company

• Han Kyung-Soo

• Lee So-Young, Seo Kyung-Mi

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 426 ~ 432

• Effect of lotus root powder on the baking quality of white bread

• Kim Young-Sook

• Chun Soon-Sil, Jung Seung-Tae

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 413 ~ 425

• Oxidative Stability of Green Tea-Added Mayonnaise

• Park Chan-Sung

• Park Eo-Jin

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 407 ~ 412

• Effect of Pine Needle(Pinus densiflora Seib. et Zucc) Powder on the Sensory and Mechanical Character...

• Kwhak Sung-Ho

• Moon Sung-Won, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 399 ~ 406

• Sensory Characteristic of Backsulgi Added with Rich Sources of Phospholipid

• Lee Kyung-A

• Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 390 ~ 398

• Mechanical Characteristic of Backsulgi Added with Rich Sources of Phospholipid

• Lee Kyung-A

• Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.4 381 ~ 389