• Characteristics of Cooked Rice According to Different Coating Ratiosof Dandelion (Taraxacum officina...

• Yoo Kyung-Mi

• Lee Yeon-Kyung, Kim Sai-Hee, Hwang In-Kyeong, Lee Boo-Yong, Kim Sung-Soo, Hong Hee-Do, Kim...

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 117 ~ 123

• Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion (Taraxacum officinale)...

• Yoo Kyung-Mi

• Kim Sai-Hee, Chang Jeong-Hwa, Hwang In-Kyeong, Kim Kyung-Im, Kim Sung-Soo, Kim Young-Chan

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 110 ~ 116

• The Correlation of Physico-chemical Characteristics of Kimchi with Sourness and Overall Acceptabilit...

• Park So-Hee

• Lee Jong-Ho

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 103 ~ 109

• A Study on the Antioxidative Effect and Quality Characteristics of Cookies Made with Lycii fructus P...

• Park Bock-Hee

• Cho Hee-Sook, Park Sun-Young

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 94 ~ 102

• Antibacterial Activity of Korean Fig (Ficus carica L.) against Food Poisoning Bacteria

• Jeong Mi-Ran

• Cha Jeong-Dan, Lee Young-Eun

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 84 ~ 93

• Effect of Blanching Time on Changes in Vitamin and Mineral Contents in Leafy Vegetables Treated by P...

• Chun Hye-Kyung

• Ahn Tae-Hyun, Hong Jeong-Jin

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 75 ~ 83

• Application Effect in Standard Diet by Calorie for Korean Type 2 Diabetic Patients

• Sim Ki-Hyeon

• Han Young-Sil

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 64 ~ 74

• Antimicrobial effect of Kimchi ingredients of methanol extract on pathogenic microorganisms

• Shin Sun-Mi

• Park Ju-Yeon, Han Young-Sook

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 53 ~ 63

• Inhibitory effect of partial Pathogen growth in virtue of Green Tea Extracts in Cold Storage Conditi...

• Kim Heh-Young

• Jung Sung-Mi

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 47 ~ 52

• Antimicrobial Effect of Citrus unshiu Markovich Extracts on Food-Borne Pathogens

• Bae Ji-Hyun

• Park Hyo-Eun, Bae Hee-Jung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 40 ~ 46

• Studies on the development of sausage fermented by Leuconostoc citreum

• Chang Sang-Keun

• Kim Hye-Jung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 33 ~ 39

• Effects of Antibrowning agents on browning of apple slices during cold storage

• Ahn Sun-Choung

• Lee Gui-Chu

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 24 ~ 32

• The effects of soybean oil and cyclodextrin on the quality characteristics and storage of frozen soy...

• Lee Sook-Young

• Park Mi-Jung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 18 ~ 23

• Quality Characteristics of Potato Added Functional Cream Soup

• Han Gyeong-Phil

• Han Jae-Sook, Nobuyuki Kozukue, Kim Dong-Seok, Park Mi-Lan, Lee Kap-Rang

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 12 ~ 17

• A study on the quality of Naengmyon Broth - Sensory and Microbiological properties by fermentation a...

• Kim Hyung-Ryul

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.1 1 ~ 11