• Lee Kyung-Hee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 423 ~ 430

• Detection of soil microorganisms of an upland or cultivated Codonopsis lanceolata and investigation ...

• Kim Dong-Joo

• Lee Jin-Sil, Geong Ga-Jin, Yi Seh-Yoon

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 418 ~ 422

• Quality Characteristics of Injeulmi by Different Ratios of Kugija(Lycii fructus) powder

• Lee Hyo-Gee

• Cha Gyung-Hee, Park Jin-Hee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 409 ~ 417

• Physicochemical Characteristics and Storage Stabilities of Sauces with added Yuza(Citrus Junos) Juic...

• Yoo Kyung-Mi

• Seo Woo-Young, Seo Han-Seok, Kim Wan-Soo, Park Jae-Bok

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 403 ~ 408

• Effect of Rice Protein on the Network Structure of Jeung-Pyun

• Lee A-Young

• Lee A-Young, Park Ju-Yeon, Woo Koung-Ja, Han Young-Sook

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 396 ~ 402

• The Effect of Commercial Doenjangs(Korean soybean paste) on the Sponge Cake Making

• Oh Hyun-Ju

• Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 387 ~ 395

• Quality Characteristics of Jeung-Pyun on the Addition Ratio of Pigmented Rice and Fermentation Metho...

• Shin Eun-Ha

• Lee Jae-Kyoung

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 380 ~ 386

• Factor Influencing on Satisfaction of Foodservice in Family Restaurant

• Kang Jong-Heon

• Yang So-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 371 ~ 379

• Physiological Activity in Doenjang Added with Various Mushrooms

• Lee Soo-Jin

• Lee Kyeong-Im, Lee Sook-Hee, Park Kun-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 365 ~ 370

• Physicochemical Characteristics of Onion Kimchi Prepared with Jeot-kal and Chitosan

• Park Bok-Hee

• Cho Hee-Sook, Oh Bong-Yun

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 358 ~ 364

• Influence of Holding Methods and Times on Recovery of Salmonella Typhimurium in Simmered Pork and Ha...

• Ko Sung-Hee

• Kim Ji-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 352 ~ 357

• Quality Characteristics of Tarakjuk (milk-rice porridge) with different Roasting Conditions during R...

• Lee Gui-Chu

• Kim Jung-Eun, Kim So-Jung

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 342 ~ 351

• A Study on Measuring the Labor Intensity of Menus according to Various Cooking Types

• Baek Seung-Hee

• Yang Il-Sun, Kim Hyo-Jeong

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.4 335 ~ 341