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Korean Journal of Food and Cookey Science
Search Results :
11
  
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1
A Research on the Production of Fusarin C in Cereals during Storage by Fusarium moniliforme
Ahn Myung-Soo
Hyun Young-Hee, Chung Tae-Yung, Kim Duk-Sook
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 75 ~ 81
2
A Study on Trans Fatty Acids Contents of Vegetable Oils Added to Can
Ahn Mi-Young
Ahn Myung-Soo
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 69 ~ 74
3
A Study on the Pidan - Making Process with Korean Bird`s Eggs
Hong Jin-Young
Yum Cho-Ae, Sin Sun-Young
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 63 ~ 67
4
Comparison of Physicochemical Properties of Several Korean Potato Starches
Kim Kyung-Ae
Kim Sun-Min, Jung Lan-Hee
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 53 ~ 62
5
Rheological Model Analysis of Acorn Starch Gels by Stress Relaxation Test
Kim Young-A
Lee Hye-Soo
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 49 ~ 52
6
Effect of Starch and Pectic Substances on Potato Texture
Lee Jin-Heui
Lee Hye-Soo
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 43 ~ 47
7
A Study on the Texture and Taste of Kimchi in Various Saltings
Woo Koung-Ja
Koh Kyung-Hee
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 31 ~ 41
8
Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat - Pa
...
Park Choon-Ran
Kim Ki-Sook
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 23 ~ 29
9
Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat - Pa
...
Park Choon-Ran
Jang Ju-Ik
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 15 ~ 21
10
Effects of Acetic Acid Concentration on Rheological Characteristics and Emulsion Stability of Mayonn
...
Bae Hyo-Mee
Oh Myung-Sook
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 9 ~ 13
11
The Change of Thiocyanate (Goitrogen) Amount, Indolylmethyl Glucosinolate Content and Myrosinase Act
...
Kim Mee-Ree
Lee Hye-Soo
Korean Journal of Food and Cookey Science
1989 Volume.5 No.1 1 ~ 8