• Studies on quality changes of ready-prepared conger eel products adding ginseng and pine mushroom du...

• Kim Heh-Young

• Lim Yaung-Lee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 396 ~ 402

• The Relationship between Food Service Satisfaction and Plate Wastes in Elementary School Students

• Hong Wan-Soo

• Chang Hye-Ja

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 390 ~ 395

• changes of Physical and Sensory Quality in Home-delivered meals for elderly as affected by Packaging...

• Kim Heh-Young

• Ryu Si-Hyun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 374 ~ 389

• Analyzing Difference among Fast Food Restaurants by Measuring University Student¡¯s Attitude to Food...

• Min Kye-Hong

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 363 ~ 373

• Quality Characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder

• Park Geum-Soon

• Park Chan-Sung, Choi Mi-Ae, Kim Jung-Suk, Cho Hyun-Jung

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 354 ~ 362

• Development of the Hospital Foodservice Facility Evaluation tools based on the General HACCP-based S...

• Lee Jaung-Sook

• Kwak Tong-Kyung, Kang Yeong-Jae

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 339 ~ 353

• A Study on the Recognition and Preference of Korean Traditional Cookie among College Students

• Jung Hyo-Sun

• Shin Min-Ja

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 328 ~ 338

• Quality Characteristics of Functional Muffins Containing Hesperetin

• Jun So-Yun

• Kim Hyo-Chung, Kim Mee-Ra

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 324 ~ 327

• Physicochemical Characteristics of Freeze Dried Soybean Paste Block with Sea Mustard

• Jung Bok-Mi

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 318 ~ 323

• Conjoint Measurement of Tourist Preferences for Foodservice in Sunchon City

• Kang Jong-Heon

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 308 ~ 317

• A survey on the rice-based processed food consumption of the housewives at Daegu

• Cho Jin-Hwee

• Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 300 ~ 307

• Quality Characteristics of sprouted brown rice bread with and anionic alkali mineral complex solutio...

• Rho Sook-Nyung

• Cho Young-Ja, Choi Soo-Il, Lee Jae-Kyoung

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 295 ~ 299

• Assessing Productivity of Elementary School Lunch Foodservices in Daegu and Gyeongsangbuk-do Area

• Park Young-Sook

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 286 ~ 294

• Quality Characteristics of Sesame Dasiks According to amount and the kind Sweetener

• Kim Jin-Suk

• Han Young-Sil, Yoo Seon-Mi, Kim Haeng-Ran, Chun Hye-Kyung

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 280 ~ 285

• The Study of Acceptance and Physicochemical Characteristics of Beef Consomme by Boiling Time

• Kim Yong-Sik

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 271 ~ 279

• Isoflavone Contents, Antioxidative and Fibrinolytic Activities of Red Bean and Mung Bean

• Oh Hae-Sook

• Kim Jun-Ho, Lee Myung-Hee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.3 263 ~ 270