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Korean Journal of Food and Cookey Science
Search Results :
8
  
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1
Retention of Ascorbic Acid in Vegetables as Influenced by Various Blanching Methods
Lim Sook-Ja
Korean Journal of Food and Cookey Science
1992 Volume.8 No.4 411 ~ 419
2
Scientific Study for the Starndardization of the Preparation Methods for Kyongdan (¥²) ? for the foc
...
Kim Ki-Sook
Han Kyung-Sun
Korean Journal of Food and Cookey Science
1992 Volume.8 No.4 405 ~ 410
3
Texture Profile Analysis of Noodle Strands Using a Texture Analyser Interfaced with an IBM-Compatibl
...
Kim Wan-Soo
Korean Journal of Food and Cookey Science
1992 Volume.8 No.4 397 ~ 403
4
Examination into Favorable Taste of College Students on Food Colors
Hwang Choon-Sun
Park Mo-Ra, Shin Young-Ja
Korean Journal of Food and Cookey Science
1992 Volume.8 No.4 387 ~ 396
5
Studies on Electrophoretic Pattern and Amino Acids of Buckwheat Protein
Lee Mi-Sook
Sohn Kyung-Hee
Korean Journal of Food and Cookey Science
1992 Volume.8 No.4 379 ~ 385
6
Effect of Different Kinds of Rice Flours on Characters of Sponge Cake
Kim Myoung-Ae
Korean Journal of Food and Cookey Science
1992 Volume.8 No.4 371 ~ 378
7
Effect of Onion on kimchi Fermentation (¥±)
Cho Young
Lee Jin-Heui
Korean Journal of Food and Cookey Science
1992 Volume.8 No.4 365 ~ 369
8
Recent Developments in Cheese Flavour Research
Jurgen Lucas
Benno Kunz, Han Young-Sil
Korean Journal of Food and Cookey Science
1992 Volume.8 No.4 351 ~ 364