• Changes of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with...

• Kim Jin-Ah

• Lee Jong-Mee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 219 ~ 226

• Studies on Holding Methods for Quality Assurance of Salads Served at Foodservice Institutions

• Kim Heh-Young

• Ko Sung-Hee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 211 ~ 218

• Antimicrobial Activities and Nitrite-scavenging Ability of Olive Leaf Fractions

• Lee Ok-Hwan

• Lee Hee-Bong, Son Jong-Youn

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 204 ~ 210

• The Effect of Departmental Corporation Perceived by Cooks of Deluxe Hotels to Their Performance of F...

• Chong Yu-Kyeong

• Lee Jong-Kil, Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 196 ~ 203

• Measuring the Important Factors Influencing Family Restaurant Choice

• Kang Jong-Heon

• Kim Jung-Mi

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 187 ~ 195

• Properties on the Quality Characteristics and Microbial Changes during Storage added with extracts f...

• Jeon Jeong-Ryae

• Kim Jean

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 180 ~ 186

• Quality Characteristics of Coffee-sulgi(rice cake) with Different Ratios of Ingredients and Commerci...

• Seo Han-Seok

• Kim Sai-Hee, Han Bok-Ryo, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 170 ~ 179

• The Quality Characteristics of Sauce Made with Shrimp or Crab

• Lee Kyeong-Im

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 164 ~ 169

• Optimization on Organoleptic Properties of Mushroom (Agaricus bisporus) Pickles using Response Surfa...

• Kim Ok-Sun

• Joo Na-Mi

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 158 ~ 163

• The relationship between job satisfaction and intention to quit of employees in F&B department of ho...

• Yang Il-Sun

• Myung Mi-Sun, Lee So-Jung, Lee Hae-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 151 ~ 157

• Quality Characteristics of Tofu Added with Basil Water Extracts

• Im Jung-Gyo

• Park In-Kyung, Kim Soon-Dong

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 144 ~ 150

• Quality Characteristics of Yanggeng Prepared by Different Ratio of Pumpkin

• Choi Eun-Mi

• Jung Bok-Mi

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 138 ~ 143

• Effects of Condensed Phosphates on the Quality and Self-life of Wet Noodle

• Kim Jin-Sung

• Son Jong-Youn

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 133 ~ 137

• Quality characteristics of the breads added with freeze dried old pummkin powders

• Moon Hye-Kyung

• Han Jin-Hee, Kim Jun-Han, Kim Jong-Kuk, Kang Woo-Won, Kim Gwi-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 126 ~ 132

• Effects of chemical additives and heat treatment on the baking properties of wheat flour dough

• Lee Ji-Eun

• Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.2 119 ~ 125