• Park Geum-Soon

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 317 ~ 334

• Quality characteristics of Aster scaber and development of functional healthy drinks using its extra...

• Kim Su-Jeong

• Kim Chi-Kwang, Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 310 ~ 316

• Expectation and Satisfaction with Internship Program of Undergraduate Students Majoring in Culinary ...

• Jung Hyo-Sun

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 299 ~ 309

• A Study on Microbiological Quality & Safety Control of Dongtae-Jeon(Pan-fried dish) and Rolled Egg i...

• Kim Heh-Young

• Ko Sung-Hee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 292 ~ 298

• The Growth Inhibition against Gastric Cancer Cell in Germanium or Soybean Sprouts Cultured with Germ...

• Kim Eun-Jeong

• Lee Kyeong-Im, Park Kun-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 287 ~ 291

• Quality Characteristics of Pumpkin Jam when Sucrose was Replaced with Oligosaccharides during Storag...

• Song In-Seon

• Lee Kyung-Mi, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 279 ~ 286

• Preparation of mixed beverages for breakfast made primarily with the hydrolysate of sweet potato and...

• Han Jin-Suk

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 271 ~ 278

• Comparison of Pyrazines Formed in Chicken By-Products Hydrolyzed by Enzymes

• Shon Sung-Hee

• Cho In-Hee, Kim Young-Suk

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 265 ~ 270

• Effects of gamma irradiation on the functional and structural characteristics of soy protein isolate...

• Oh Kyeung-Nam

• Lee Sook-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 256 ~ 264

• Identification of foodservice operation evaluation model¡Çs criteria items for certifying contract f...

• Yang Il-Sun

• Pakr Moon-Kyung, Cha Jin-A, Lee Kyung-Tae, Park Sang-Yong

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 247 ~ 255

• Standardization of Recipes for Large Quantity Production of Korean Foods (¥°) - With the Focus on So...

• Han Kyung-Soo

• Lee Eun-Jung, Pyo Eun-Young, Lee Hyun-A

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 235 ~ 246

• A Study on the Sensory Optimization of Home made Pasta with the addition of Chives

• Ko Young-Joo

• Joo Na-Mi

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.3 227 ~ 234