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Korean Journal of Food and Cookey Science
Search Results :
14
  
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1
A Study on Utilization of Japanese Consumers and the Present Condition of Northeast Asia Processed E
...
Kim Heh-Young
Lim Yaung-Lee
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 537 ~ 544
2
A Study on the Fermentative Abilities and Baking Properties of Commercial Yeast
Kim Won-Joo
Han Young-Sook
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 529 ~ 536
3
Effects of various sugar alcohols on the sensory properties of Mulberry rice cake
Kim Hee-Sub
Yoon Jae-Young
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 520 ~ 528
4
Effect of Maesil(Prunus mume Sieb. et Zucc) Juice on Yulmoo Mul-Kimchi Fermentation
Jang Myung-Sook
Park Jung-Eun
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 511 ~ 519
5
Inhibition of lipopolysaccharide-stimulated inflammatory mediator production in RAW264.7 macrophages
...
Choi Eun-Mi
Koo Sung-Ja
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 505 ~ 510
6
Biological Activities of Bamboo Leaf and Quality Characteristics of Buckwheat Cold Noodle Using Bamb
...
Oh Hae-Sook
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 498 ~ 504
7
The Quality Characteristics of Beef Jerky prepared with Various Spices
Lee Sun-Ju
Park Geum-Soon
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 489 ~ 497
8
Sensory and mechanical characteristics of Backhapbyung by different ratios of ingredients
Lee Hyo-Gee
Chung Rak-Won, Sin Su-Jin
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 480 ~ 488
9
Bone Density and Related Factors of University Students in the Seoul Area
Chung Nam-Yong
Choi Soon-Nam
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 468 ~ 479
10
Quality Characteristics of Yukwa base and Popped rice for Salyeotgangjung popped with salt during st
...
Lim Kyung-Ryo
Lee Kyung-Hee, Kwak Eun-Jung, Lee Young-Soon
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 462 ~ 467
11
Sensory and Texture properties of Noralbyung with variation in the ratio of ingredients
Lee Hyo-Gee
Park Hee-Kyung
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 453 ~ 461
12
A Study on the Recognition and Preference of Korean Traditional Rice Cake According to Age in Capita
...
Kim Ok-Sun
Shin Min-Ja
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 444 ~ 452
13
The Physico-chemical and Sensory Characteristics of Kakdugi with Frozen Mashed Red Pepper during Sto
...
Sul Min-Sook
Hwang Sung-Yeon, Park So-Hee, Kim Jong-Gun
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 436 ~ 443
14
Sales Strategic Planning through analyzing the factors affecting the foodservice management contract
Yi Bo-Sook
Yang Il-Sun, Pakr Jin-Yeong, Kim Hyun-Ah
Korean Journal of Food and Cookey Science
2004 Volume.20 No.5 423 ~ 435