• Cognition and Satisfaction of Customer in Home-delivered Meal

• Kim Heh-Young

• Ryu Si-Hyun

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 529 ~ 538

• Effects of Kugija(Lycium chinesis Miller) on the Sensory Properties and Lactic Acid Bacterial count ...

• Chung Kwang-Ja

• Kim Mi-Jung, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 521 ~ 528

• Quality Characteristics of Mixed Polysaccharide Gels with Various Kiwifruit Contents

• Yoon Hea-Shin

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 511 ~ 520

• Optimization for the Preparation of Jeung-Pyun, with Added Paecilomyces japonica Powder, Using a Res...

• Park Geum-Soon

• Youn Kwang-Sup, Hwang Sung-Hee, Cho Hyun-Jung, Kim Jung-Suk

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 504 ~ 510

• Sensory and Textural Characteristics of Mohaebyung by Different Ratio of Ingredient

• Lee Hyo-Gee

• Lim Mi-Ja

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 493 ~ 503

• Development of a Hospital Foodservice Facility Plan and Model based on General Sanitation Standards ...

• Lee Jaung-Sook

• Kwak Tong-Kyung, Kang Yeong-Jae

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 477 ~ 492

• Antimicrobial Activity of Methanol Extract from Rheum tanguticum against Food Hazardous Microorganis...

• Lim Mee-Kyoung

• Kim Mee-Ra

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 470 ~ 476

• Screening of Antioxidant Activity in Dansam(Salvia miltiorrhiza) and Additional Effect on the Shelf-...

• Kim Yun-Hwa

• Han Young-Sil, Paik Jae-Eun, Song Tae-Hee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 463 ~ 469

• Microbiological Quality Evaluation for Application of the HACCP System to the Bakery Products at Sma...

• Om Ae-Son

• Kwon Sung-Hee, Chung Duck-Hwa, Oh Sang-Suk, Lee Heon-Ok

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 454 ~ 462

• Quality Characteristics of Bread Prepared with the Addition of Curry Powder

• Woo In-Ae

• Nam Hae-Won, Pyun Jin-Won

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 447 ~ 453

• The Changes of Capsaicinoids and ASTA Color Value of Red Pepper Powder Packed with Different Packagi...

• Lee Sun-Mee

• Park Jae-Bok, Kim Sun-A

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 439 ~ 446

• Optimization of Rheological Properties for the Processing of Omija-pyun(Omija jelly) by Response Sur...

• Jeong Hee-Sun

• Joo Na-Mi

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 429 ~ 438

• Mechanical and Sensory Characteristics of Jeungpyun Prepared with Different Fermentation Time

• Yoon Sook-Ja

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 423 ~ 428

• A Study on the Stress and Dietary Life of Office Workers in Seoul

• Kim Jong-Goon

• Kim Jeong-Mee, Choi Mi-Kyung

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 413 ~ 422

• Foodservice employees` Sanitation and Hygiene Practice in School Foodservice

• Hong Wan-Soo

• Yoon Ji-Young

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.4 403 ~ 412