• 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

• Studies on Holding Methods for Quality Assurance of Cooked Foods Served at Foodservice Institutions ...

• Kim Heh-Young

• Ko Sung-Hee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 631 ~ 639

• Comparison on Physicochemical Properties and Antioxidant Activities of Commonly Consumed Coffees at ...

• Seo Han-Seok

• Kim Soo-Hee, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 624 ~ 630

• Extraction and Physicochemical Characterization of Barley Bran ¥â-glucan

• Kim Sun-Young

• Ryu Chung-Hee

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 616 ~ 623

• Quality Characteristics of baechu Kimchi Salted with Recycled Wastebrine

• Yoon Hye-Hyun

• Lee Suk-Young

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 609 ~ 615

• Comparison of the Chemical Compositions of Korean and Chinese Safflower Flower(Carthamus tinctorius ...

• Park Geum-Soon

• Park Eo-Jin

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 603 ~ 608

• Changes in Chemical Composition of Radish bud (Raphanus sativus L.) during Growth Stage

• Han Jin-Hee

• Moon Hye-Kyung, Kim Jong-Kuk, Kim Gwi-Young, Kang Woo-Won

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 596 ~ 602

• The Effect of Jujubi, Ginseng and Garlic on the TBA value and microbial count of Samgaetang during R...

• Park Oak-Joo

• Kim Na-Young, Han Myung-Joo

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 591 ~ 595

• Measuring Preferences of University Students for Family Restaurants in the Eastern Part of Chonnam

• Kang Jong-Heon

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 581 ~ 590

• The Study on the Characteristic of Cooked Rice According to the Different Coating Ratio of Mulberry ...

• Kim Ae-Jung

• Rho Jeong-Ok, Woo Koung-Ja, Choi Won-Seok

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 571 ~ 580

• Research on the comparison on the ritual food of Gyeonggi and Gyungsangbuk-do province

• Kim Jeong-Mee

• Chang Seong-Hyun, Kim Jong-Goon

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 562 ~ 570

• Effect of Applying Pretreatment Methods before cooking for decreasing the Microbiological Hazard of ...

• Bae Hyun-Joo

• Lee Jae-Hag, Oh Se-In

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 555 ~ 561

• A Study on the Take-Out Food Usage of University Students in Seoul and Some Regions in Gyeonggi-do.

• Yu Sung-Eun

• Han Young-Sil, Joo Na-Mi

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 546 ~ 554

• Studies on the Physiological and Sensory Properties of Herb Bread

• Park In-Duck

• Chung Dong-Ok

• Korean Journal of Food and Cookey Science   2003  Volume.19  No.5 539 ~ 545