• Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hanenii CV1

• Kim Mi-Lim

• Choi Kyung-Ho

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 263 ~ 269

• An The Evaluation of the Perception of Students and Employees for Foodservice Characteristics of in ...

• Mo Sung-Jong

• Suh Jae-Soo, Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 250 ~ 262

• Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hansenii CV1

• Kim Mi-Lim

• Choi Kyung-Ho

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 243 ~ 249

• The Sensory Characteristics and Estimation of Shelf-life by Q10 Values with Mixtures of High-Intensi...

• Choi Sun-Young

• Jang Eun-Gyung, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 235 ~ 242

• Turnover Factors among Bakery Employees at Tourist Hotels

• Min Kye-Hong

• An Ho-Ki

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 225 ~ 234

• Storage characteristics of frozen soy yogurt Prepared with different proteolytic enzymes and starter...

• Lee Sook-Young

• Lee Jung-Eun

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 217 ~ 224

• Quality Characteristics of Jeung-Pyun according to the level of Red Ginseng powder

• Kim Eun-Mi

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 209 ~ 216

• Effect of Blanching Time on Changes of Hazardous Factors in Leafy Vegetables Treated by Pesticides

• Ahn Tae-Hyun

• Chun Hye-Kyung, Hong Jeong-Jin

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 201 ~ 208

• Investigation of some harmful bacteria in commercial Kimchi

• Shin Sun-Mi

• Park Ju-Yeon, Kim Eun-Jung, Han Young-Sook

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 195 ~ 200

• Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whor...

• Hong Jeong-Jin

• Ahn Tae-Hyun

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 190 ~ 194

• Sensory and Mechanical Characteristics of Maneul-Sulgi by Different Ratio of Ingredient

• Lee Hyo-Gee

• Lee Eun-Sun, Cha Gyung-Hee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 180 ~ 189

• Antioxidative and Antimicrobial Activities of Pomegranate Seed Extracts

• Koh Jong-Ho

• Hwang Myeong-O, Moon Joo-Soo, Hwang Sung-Yeon, Son Jong-Youn

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 171 ~ 179

• Changes of Antioxidative Activity and Related Compounds on the Chungkukjang Preparation by Adding Dr...

• Lee Kyoung-Hee

• Ryu Seung-Hee, Lee Young-Soon, Kim Young-Man, Moon Gap-Soon

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 163 ~ 170

• Importance perception on the sanitation and cleanliness of family restaurant employees

• Ko Ho-Seok

• Kim Sun-Kyung, Kim Dong-Ki, Kim Beom-Jin

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 155 ~ 162

• The prediction of shelf-life of Commercially Sterilized Korean Soups using accelerated experiment

• Han Kyung-Soo

• Lee Eun-Jung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 149 ~ 154

• A Study of the Dietary Behaviors and the Nutrient Intake of High School Girls in Iksan and Seoul Cit...

• Kim In-Sook

• Lee Youn-Hee, Kim Hee-Joo

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 139 ~ 148

• Eating Behavior of University Students by Economic Environment

• Kim Myung-Sun

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.2 125 ~ 138