• Meal Solution for Infants and Toddlers: Cookwise Approach

• Kim Hee-Sup

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 794 ~ 805

• Quality Characteristics of Muhwakwa-pyun with Various Starches

• Kim Byung-Sook

• Jeong Mi-Ran, Lee Young-Eun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 783 ~ 793

• Quality Characteristics of Mulberry Fruit Seolgidduk Added with Citric Acid

• Hong Jung-Hee

• An Sang-Hee, Kim Mi-Ji, Park Geum-Soon, Choi Sang-Won, Rhee Soon-Jae

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 777 ~ 782

• Development of Lemon Pyun by the addition of various gelling agents

• Kim Eun-Mi

• Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 772 ~ 776

• Sensory and Physical Characteristics of Hwajeun Depended on the Various Levels of Oil Amounts and Fr...

• Lee Seung-Hyun

• Park Jung-Eun, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 765 ~ 771

• Quality Characteristics of Mixed Polysaccharide Gels with Various Kiwifruit Contents by Freeze-Thawi...

• Yoon Hea-Shin

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 758 ~ 764

• Quality Characteristics of the Traditional Korean Snack, Yut-gang-jung with Perilla and Changes Duri...

• Kim Hae-Young

• Shin Hyun-Hee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 753 ~ 757

• Measuring the Effect of Foodservice Related Complaint Handling on University Students` Behavioral In...

• Kang Jong-Heon

• Jeong Hang-Jing

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 745 ~ 752

• Effect of xylitol and erythritol on the quality characteristics of Yuza tea

• Yoon Jae-Young

• Kim Hee-Sub

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 737 ~ 744

• Quality of Yukwa base and Popped rice for Salyeotgangjung popped with salt

• Lim Kyung-Ryo

• Lee Kyung-Hee, Kang Soon-Ah

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 729 ~ 736

• Sensory Characteristics of Cream Soup Prepared with Rice Flour

• Lee Suk-Young

• Jung Chung-Sung, Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 723 ~ 728

• Research on Korean Food Preference and the Improvement of Korean Restaurants for Japanese and Chines...

• Seo Kyung-Hwa

• Lee Soo-Bum, Shin Min-Ja

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 715 ~ 722

• Quality Characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract

• Kim Ae-Jung

• Kim Mi-Won, Woo Na-Ri-Yah, Kim Myung-Hee, Lim Young-Hee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 708 ~ 714

• Preparation and Quality Characteristics of Kimchi Using Monascus purpureus Koji Paste

• Kim Hyun-Jeong

• Park Jung-Hyun, HwangBo Mi-Hyang, Lee Hyo-Joo, Lee In-Seon

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 701 ~ 707

• A Study on the Quality Characteristics of Doenjang Prepared with Paecilomyces japonica, from Silkwor...

• Bang Hye-Yeol

• Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 694 ~ 700

• A study on the optimum ratio of the ingredients in preparation of black sesame gruels

• Park Jung-Lee

• Kim Jeong-Mee, Kim Jong-Goon

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.6 685 ~ 693

• Koo Sung-Ja

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 667 ~ 684

• Sensory and Physical Characteristics of Hwajeun Prepared with Various Kinds of Dipping Syrups

• Jang Myung-Sook

• Park Jung-Eun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 659 ~ 666

• The Seasonal Microbiological Quality Assessment for Application of HACCP System to the Elementary Sc...

• Kwon Sung-Hee

• Lee Heon-Ok, Chung Duck-Hwa, Shin Weon-Sun, Om Ae-Son

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 647 ~ 658

• Inhibition of N-nitrosodimethylamine Formation of Extracts from Citrus Seeds

• Oh Hyuk-Su

• An Young-Suk, Na Im-Soon, Oh Myung-Cheol, Oh Chang-Kyung, Kim Soo-Hyun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 640 ~ 646