• Evaluation of Hygienic Status of University Foodservice Operation using ATP bioluminescence Assay

• Park Young-Sook

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 195 ~ 201

• Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread

• Song Ji-Young

• Lee Shin-Kyung, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 188 ~ 194

• The Chemical Composition of Taraxacum officinale Consumed in Korea

• Kang Mi-Jung

• Seo Young-Ho, Kim Jong-Bae, Shin Seung-Ryeul, Kim Kwang-Soo

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 182 ~ 187

• Changes of the Volatile Basic Nitrogen and Free Amino Acids according to the Fermentation of Low Sal...

• Oh Sung-Cheon

• Cho Jung-Soon, Nam Hae-Young

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 173 ~ 181

• Characteristics of colored rice bread using the extruded HeugJinJu rice

• Hwang Yoon-Kyung

• Kim Tae-Young

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 167 ~ 172

• Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten

• Chung Hai-Jung

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 160 ~ 166

• Influence of sugar alcohol and enzyme treatment on the quality characteristics of soy ice cream

• Koo Sun-Hee

• Lee Sook-Young

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 151 ~ 159

• The study on the job attitude of cooks at the Deluxe Hotel in Seoul

• Hyun Young-Hee

• Lee Yoon-Shin

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 143 ~ 150

• Effect of Onion and Garlic Juice on the Lipid Oxidation and Quality Characteristics during the Stora...

• Cho Hee-Sook

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 135 ~ 142

• Effects of Cysteine on the Texture and Color of Wheat Flour Noodle

• Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 128 ~ 134

• Quality characteristics of home-made doenjang, a traditional Korean soybean paste

• Park Seok-Kyu

• Seo Kwon-Il, Shon Mi-Yae, Moon Ju-Seok, Lee Young-Hwan

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 121 ~ 127

• The Assessment of High School Student' Foodservice Satisfaction in Accordance with Type of Foodservi...

• Yoo Yang-Ja

• Hong Wan-Soo, Choi Young-Sim

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 112 ~ 120

• Quality Assessment of Cook/chilled Soy Sauce Glazed Soybean Curd Packaged with Different Methods for...

• Kwak Tong-Kyung

• Shon Shi-Nae, Yoon Sun, Park Hae-Won, Ryu Kyung, Hong Wan-Soo, Chang Hye-Ja, Moon Hye-Kyun...

• Korean Journal of Food and Cookey Science   2000  Volume.16  No.2 99 ~ 111