• Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology

• Heo Hye-Yeon

• Joo Na-Mi, Han Young-Sil

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 112 ~ 118

• A Study on Nutrition Composition Labeling and Nutrition Claim Practices for the Processed Foods

• Oh Se-In

• Jang Young-Ai

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 100 ~ 111

• The Effect on the Sensory and Mechanical Characteristics of Functional Muffin using Glycyrrhizae rad...

• Kim Yong-Sun

• Choi Hee- Sook, Woo In-Ae, Song Tae-Hee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 95 ~ 99

• The Changes of Hardness and Microstructure of Dongchimi according to different kinds of water

• Shim Young-Hyun

• Ann Gee-Jung, Kim Jee-Eun

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 86 ~ 94

• Effects of Clove Extracts on the Autoxidation and Thermal Oxidation of Soybean Oil

• Park Sang-Ill

• Son Jong-Youn

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 81 ~ 85

• Glycoalkaloid content in potato tubers by various cooking methods and potato products

• Kim Joung-Ae

• Nobuyuki Kozukue, Han Jae-Sook

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 76 ~ 80

• HACCP System Application on Chicken Entrees Served by Lunch Program of Elementary Schools

• Cho Kyung-Dong

• Lee Bog-Hieu

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 63 ~ 75

• Study on the Meles meles as Applications in Edible Food Resource Applications ? Nutritional Characte...

• Park Sung-Hye

• Park Sung-Jin, Kim Ki-Young, Han Jong-Hyun

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 57 ~ 62

• Sensory and Texture properties of Neuti-dduk by different ratio of ingredients

• Lee Hyo-Gee

• Baek Hyun-Nam

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 49 ~ 51

• Effect of xylitol on the taste and fermentation of Dongchimi

• Moon Sung-Won

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 42 ~ 48

• Changes in the Riboflavin Content of Spinach Salad and Sesame Leaf Salad with Various Cooking and Ho...

• Kim Heh-Young

• Park Hwa-Yyun

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 34 ~ 41

• A Study on the Consumption of Korean Traditional Rice Cakes by College Students

• Jung Hyo-Sun

• Seo Kyung-Hwa, Shin Min-Ja

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 26 ~ 33

• A Study on the Consumption Patterns of Soybean curd and Processed Soybean Products of Residents m th...

• Kim Eun-Sil

• Jung Bok-Mi

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 17 ~ 25

• Physicochemical and sensory characteristics of Aster glehni Kimchi during storage at different ferme...

• Kim Eun-Mi

• Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 11 ~ 16

• A study on the oral health care and the effects of nutritional and oral health education for element...

• Kim Heh-Young

• Won Bok-Yun

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.1 1 ~ 10