• Acrylamide monitoring in home-made food products

• Lee Mi-Seon

• Park Jae-Young, Oh Sang-Suk

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 708 ~ 711

• Study on the improvement of quality in Jeung-pyun supplemented with dietary polysaccharides and soyb...

• Han Young-Sook

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 695 ~ 707

• A study for the Quality Depending on Sanitization and Storage Method of Raw Vegetables in Foodservic...

• Kim Heh-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 684 ~ 694

• Electron Donating Ability and Nitrite Scavenging Activity of Materials in a Traditional One-dish Mea...

• Kim Up-Sik

• Yoon Hae-Kyung, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 677 ~ 683

• A Study on the Quality Depending on Sanitization method of Raw vegetables in Foodservice Operations(...

• Kim Heh-Young

• Ko Sung-Hee, Jeong Jin-Woong, Kim Ji-Young, Lim Yaung-Lee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 667 ~ 676

• The quality characteristics of frozen soy yogurt prepared with soy protein isolate, industrial prote...

• Lee Sook-Young

• Park Mi-Jung

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 658 ~ 666

• Sensory and Texture Properties of Gamdanja

• Lee Hyo-Gee

• Kim Jung-Won

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 650 ~ 657

• Studies on the Mutagenicity, Lipids Peroxidation and Meat Structure of Cooked Pork in Relation to St...

• Chung Kyung-Sook

• Koo Sung-Ja

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 643 ~ 649

• Quality of characteristics of Paeksulgis Added powder of Opuntia Ficus indica var. Saboten

• Joung Hyun-Sook

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 637 ~ 642

• Quality characteristics of rice cake (Karedduk) with different soaking and steaming time

• Yu Jin-Hyun

• Han Gyu-Hong

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 630 ~ 636

• The Gap Analysis of Recognition and Preference for Korean Traditional Foods and Restaurants between ...

• Kim Sun-A

• Lee Min-A, Kim Eun-Mi, Lee Seung-Joo

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 619 ~ 629

• Nutritional Components of Yanggeng Prepared by Different Ratio Pumpkin

• Jung Bok-Mi

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 614 ~ 618

• Quality Characteristics of Functional Cookies with Added Potato Peel

• Han Jae-Sook

• Kim Joung-Ae, Han Gyeong-Phil, Kim Dong-Seok, Nobuyuki Kozukue, Lee Kap-Rang

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 607 ~ 613

• Physicochemical properties of Naengmyon Broth added with Dongchimi of different fermentation

• Kim Hyung-Ryul

• Kim Yong-Sik, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 598 ~ 606

• Effect of Electrolyzed Water and Chlorinated Water on Sensory and Microbiological Characteristics of...

• Lee Seung-Hyun

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 589 ~ 597

• Moderating Effect of Value on Relationship between Foodservice Quality and Satisfaction at Family Re...

• Kang Jong-Heon

• Lee Jun-Ho

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 581 ~ 588

• Quality Characteristic of sulgidduk added with concentrations of Hericium erinaceus powder

• Yoon Sook-Ja

• Lee Mi-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 575 ~ 580

• Quality Characteristic of cream soups added with rice flour and potato as a thickening agent

• Koh Seung-Jeong

• Lee Kyung-Hee, Park Hong-Hyun

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 568 ~ 574

• Effect of Paecilomyces japonica on the Microbiological Quality and Shelf-life of Jeungpyun

• Park Chan-Sung

• Choi Mi-Ae, Park Geum-Soon

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 561 ~ 567

• Effect of Charcoal Packaging Materials on the Physicochemical Properties of White, Brown and Black R...

• Chung Nam-Yong

• Choi Sung-Sook, Choi Soon-Nam

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.6 553 ~ 560