• Effect of UV-B Irradiation on the content of vitamin D©ü color and flavor pattern in Lentinus edodes

• Lee Jin-Sil

• Yoon Kab-Hee, Shin Weon-Sun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 121 ~ 126

• Effects of Mokdanpi(Paeonia suffruticosa) Addition on the Shelf-Life and the Characteristics of Rice...

• Jo Jin-Sil

• Han Young-Sil

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 114 ~ 120

• Beneficial effects of body fat and obesity through the inhibition of the digestion of carbohydrate a...

• Jung Eun-Hee

• Yoon Seung-Won, Lee Hong-Seok, Yoon Yoo-Sik, Yoo Kyung-Mi, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 107 ~ 113

• Intake of Snack by the Elementary School Children in Hansan-do Area 1

• Park Young-Sun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 96 ~ 106

• Changes in Carotenoids Contents in Pureed and Cooked Carrot and Spinach during Storage

• Kim Heh-Young

• Lim Yaung-Lee, Robert M. Russell

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 83 ~ 95

• Analysis of Volatile Compounds in Elsholtzia splendens by Solid Phase Microextraction

• Chung Mi-Sook

• Lee Mi-Soon

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 79 ~ 82

• A Study on the Organoleptic Characteristics and Changes in Freshness of Cultivated and Wild Paralich...

• Park Byung-Hak

• Park So-Hee, Jo Jae-Sun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 72 ~ 78

• Effect of RS3 type resistant starch prepared from nonwaxy rice starch on the properties of Injulmi

• Kim Jeong-Ok

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 65 ~ 71

• Quality Characteristics of Yukwa Fried with Palm Oil during Storage

• Lee You-Seok

• Jung Hae-Ok, Lee Chong-Ouk

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 60 ~ 64

• Effect of Nutriprotein on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time an...

• Oh Mi-Hyang

• Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 46 ~ 59

• Effect of Process Rice Flour on the Sensory and Mechanical Characteristics of Backsulgi by Storage T...

• Oh Mi-Hyang

• Kim Kyung-Ja

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 34 ~ 45

• HACCP Systems of Contract Foodservice Establishments Appointed by Korea Food and Drug Administration

• Moon Hye-Kyung

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 24 ~ 33

• Changes in Volatile Sulfur Compounds of Garlic under Short-term Storage Conditions

• Bae Hyeon-Ju

• Chun Hui-Jung

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 17 ~ 23

• Quality Characteristics of Jeungpyun with Different Ratios of Makkulli Leaven to Water

• Yoon Sook-Ja

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 11 ~ 16

• Free Sugar, Free Amino Acid, Non-Volatile Organic Acid and Volatile Compounds of Dongchimi added wit...

• Hwang Jae-Hee

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.1 1 ~ 10