• The screening of the mutagenicity and desmutagenicity for cooked pork meats according to cooking con...

• Chung Kyung-Sook

• Koo Sung-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 716 ~ 722

• A study on the intake of foods causing dental caries and the effect of nutrition education for prima...

• Kim Heh-Young

• Won Bok-Yun, Ryu Si-Hyun

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 704 ~ 715

• Changes in Quality Characteristics of Different Combination of Brown Sauce during Storage

• Lee Kwang-Il

• Lee Kyung-Hee, Lee Young-Soon, Shin Min-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 698 ~ 703

• A study on the noodle quality made from pea starch-wheat composite flour

• Kim Un-Joo

• Yoon Jae-Young, Kim Hee-Sub

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 692 ~ 697

• Consumption Pattern of Kimchi in Seoul Area

• Kang Sun-Yi

• Han Myung-Joo

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 684 ~ 691

• Quality Characteristics of Daechupyun by the Addition of Jujube Paste

• Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 677 ~ 683

• Quality Characteristics and Food and Nutrition Specialists¡¯ Opinion on Jujube Teas

• Seo Ji-Hyun

• Oh Sang-Hee, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 670 ~ 676

• Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and diffe...

• Lee Hyo-Gee

• Chung Rak-Won, Cha Gyung-Hee

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 661 ~ 669

• Sensory Characteristics of Jokpyuns with Chicken and Codfish

• Kwak Eun-Jung

• Ahn Hyo-Jin, Lee Kyung-Hee, Lee Young-Soon

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 655 ~ 660

• Brown Color Characteristics and Antioxidizing Activity of Doenjang Extracts

• Kim Hyun-Jung

• Sohn Kyung-Hee, Chae Seon-Hee, Kwak Tong-Kyung, Yim Sung-Kyoung

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 644 ~ 654

• Sensory and Mechanical Characteristics of Brown Sauce by Different Ratio of Ingredients

• Lee Kyung-Hee

• Lee Kwang-Il, Lee Young-Nam, Park Hong-Hyun

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 637 ~ 643

• Effects of Mulberry Leaves Powder on the Cooking Characteristics of Noodle

• Kim Yeong-Ae

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 632 ~ 636

• A Study on the Job and Need Satisfactions of Elementary School Foodservice Employees in Seoul Area

• Chang Suh-Young

• Han Myung-Joo

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 625 ~ 631

• Soboru bread enriched with dietary fibers extracted from Kombu

• Han Kyung-Hee

• Choi Mee-Sook, Ahn Chae-Kyung, Youn Mi-Ja, Song Tae-Hee

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 619 ~ 624

• The Quality Characteristics of Yackwa Prepared with Egg

• Yoon Sook-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 613 ~ 618

• A study on the relations between the color intensity and the antioxidant activity of caramelization ...

• Shin Min-Ja

• Yoon Hye-Hyun, Ahn Myung-Soo

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 603 ~ 612

• Sensory and textural characteristics of Gamjeobyung using varied levels of heated potato flour and p...

• Lee Hyo-Gee

• Lee Kyoung-Hee

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 593 ~ 602

• A Study on the Quality Characteristics of Jeung-Pyun by the Addition of Chitosan-oligosaccharide

• Nam Tae-Hee

• Woo Koung-Ja

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 586 ~ 592

• Degree of Satisfaction on the School Foodservice among the Middle School Students in Gwangju and Cho...

• Kim Kyung-Ae

• Kim Soo-Ja, Jung Lan-Hee, Jeon Eun-Raye

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 579 ~ 585

• Effects of Lotus Root Powder on the Quality of Dough

• Kim Young-Sook

• Chun Soon-Sil, Jung Seung-Tae, Kim Rae-Young

• Korean Journal of Food and Cookey Science   2002  Volume.18  No.6 573 ~ 578