• Effect of Powder-type Dried Alaska Pollack Addition on the Quality of Kimchi

• Lee Ha-Young

• Paik Jae-Eun, Han Young-Sil

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 254 ~ 262

• Changes of Chemical and Microbiological Quality of Home-delivered meals for elderly as affected by P...

• Kim Heh-Young

• Ryu Si-Hyun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 241 ~ 253

• Microbiological Hazard Analysis of Cooking Utensils and Working Areas of Foodservice Establishments ...

• Bae Hyeon-Ju

• Chun Hui-Jung

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 231 ~ 240

• A Study on the Trace Metals in Potatoes and Root Vegetables

• Choi Soon-Nam

• Chung Nam-Yong

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 223 ~ 230

• Quality Characteristics of Soy Ice Creams as Affected by Enzyme Hydrolysis Times and Added Calciums

• Kim Ji-Young

• Lee Sook-Young

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 216 ~ 222

• Characterization of salted Chinese cabbage in relation to salt content, temperature and time

• Shim Young-Hyun

• Ann Gee-Jung, Yoo Chang-Hee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 210 ~ 215

• Evaluation of hazardous factors for the application of HACCP on production and transportation flow i...

• Kim Heh-Young

• Ryu Si-Hyun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 195 ~ 209

• Effects of Beef Bone Extracts on Quality of Baeck Kimchi

• Park Young-Hee

• Park So-Hee, Lee Jong-Ho, Jo Jae-Sun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 188 ~ 194

• Sensory and textural characteristics of wageobyung using varied levels of lettuce and different amou...

• Lee Hyo-Gee

• Son Hee-Sun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 181 ~ 187

• Changes in Vitamin C and Minerals Content of Perilla Leaves by Different Cooking Methods

• Choi Young-Hee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 174 ~ 180

• Quality Characteristics of Fruits Dressing

• Kim Mi-Hyang

• Lee Yeon-Jung, Kim Dong-Seok, Kim Duk-Han

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 165 ~ 173

• Evaluating the Causal Relationships among Organizational Support, Organizational Commitment, Job Sat...

• Kang Jong-Heon

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 155 ~ 164

• Meal Preference on the School Food Service of Middle School Students in Gwangju and Chollanamdo Area

• Kim Kyung-Ae

• Kim Soo-Ja, Jung Lan-Hee, Jeon Eun-Raye

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 144 ~ 154

• Quality Characteristics of Bread Made with Brown Rice Flours of Different Preparations

• Kim Myung-Hee

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 136 ~ 143

• A Study for Eating Behavior of University Students(¥°)

• Kim Myung-Sun

• Kim Hee-Joo

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.2 127 ~ 135