• A Study on Utilization of Japanese Consumers and the Present Condition of Northeast Asia Processed E...

• Kim Heh-Young

• Lim Yaung-Lee

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 537 ~ 544

• A Study on the Fermentative Abilities and Baking Properties of Commercial Yeast

• Kim Won-Joo

• Han Young-Sook

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 529 ~ 536

• Effects of various sugar alcohols on the sensory properties of Mulberry rice cake

• Kim Hee-Sub

• Yoon Jae-Young

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 520 ~ 528

• Effect of Maesil(Prunus mume Sieb. et Zucc) Juice on Yulmoo Mul-Kimchi Fermentation

• Jang Myung-Sook

• Park Jung-Eun

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 511 ~ 519

• Inhibition of lipopolysaccharide-stimulated inflammatory mediator production in RAW264.7 macrophages...

• Choi Eun-Mi

• Koo Sung-Ja

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 505 ~ 510

• Biological Activities of Bamboo Leaf and Quality Characteristics of Buckwheat Cold Noodle Using Bamb...

• Oh Hae-Sook

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 498 ~ 504

• The Quality Characteristics of Beef Jerky prepared with Various Spices

• Lee Sun-Ju

• Park Geum-Soon

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 489 ~ 497

• Sensory and mechanical characteristics of Backhapbyung by different ratios of ingredients

• Lee Hyo-Gee

• Chung Rak-Won, Sin Su-Jin

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 480 ~ 488

• Bone Density and Related Factors of University Students in the Seoul Area

• Chung Nam-Yong

• Choi Soon-Nam

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 468 ~ 479

• Quality Characteristics of Yukwa base and Popped rice for Salyeotgangjung popped with salt during st...

• Lim Kyung-Ryo

• Lee Kyung-Hee, Kwak Eun-Jung, Lee Young-Soon

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 462 ~ 467

• Sensory and Texture properties of Noralbyung with variation in the ratio of ingredients

• Lee Hyo-Gee

• Park Hee-Kyung

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 453 ~ 461

• A Study on the Recognition and Preference of Korean Traditional Rice Cake According to Age in Capita...

• Kim Ok-Sun

• Shin Min-Ja

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 444 ~ 452

• The Physico-chemical and Sensory Characteristics of Kakdugi with Frozen Mashed Red Pepper during Sto...

• Sul Min-Sook

• Hwang Sung-Yeon, Park So-Hee, Kim Jong-Gun

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 436 ~ 443

• Sales Strategic Planning through analyzing the factors affecting the foodservice management contract

• Yi Bo-Sook

• Yang Il-Sun, Pakr Jin-Yeong, Kim Hyun-Ah

• Korean Journal of Food and Cookey Science   2004  Volume.20  No.5 423 ~ 435