• A comparative study on quality characteristics of Baiksulgi(traditional Korean rice cake) made of im...

• Han Seoung-Hee

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 548 ~ 555

• Effect of Water Extract of Gardenia jasminoides on the Sensory Quality and Putrefactive Microorganis...

• Choo Nan-Young

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 543 ~ 547

• Quality Characteristics of Omija Jelly Prepared with Various Starches

• Lyu Hyun-Ju

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 534 ~ 542

• Quality Characteristics of Yukwa Prepared with Pigmented Rice

• Lee You-Seok

• Jung Hae-Ok, Lee Chong-Ouk

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 529 ~ 533

• Quality Changes of Rosemary-Added Onion Kimchi during Storage by Packaging Conditions

• Park In-Duck

• Chung Dong-Ok, Jung Hae-Ok

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 522 ~ 528

• The Microbiological Quality Estimation of Samul Chol-Pyon during the Storage

• Kim Youn-Sun

• Park Choon-Ran

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 516 ~ 521

• Body mass Index and Food Habits of Female University Students in Seoul

• Chung Nam-Yong

• Choi Soon-Nam

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 505 ~ 515

• A Study on the Quality Depending on Preparing of Food in High School Contract Food Service

• Kim Heh-Young

• Kim Ji-Yeon, Ko Sung-Hee

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 495 ~ 504

• The Stability of Water-soluble and Fat-soluble vitamin in milk by Heat treatments

• Hur Jung-Yun

• Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 487 ~ 494

• Effects of Consumer Education on Food Labels

• Lee Kyong-Ae

• Kim Hyang-Sook

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 482 ~ 486

• Sensory Characteristics of Functional Muffin Prepared with Ferulic acid and p-Hydroxybenzoic Acid

• Jun So-Yun

• Jeong So-Hye, Kim Hyo-Chung, Kim Mee-Ra

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 476 ~ 481

• Comparisons on the Quality Characteristics of Pigmented Rice CholPyon with Those of Brown and White ...

• Park Min-Kyung

• Lee Jae-Min, Park Chan-Hyun

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.5 471 ~ 475