• Physicochemical and Microbial Characteristics of Oiji Prepared with Dry Salting Methods during Low T...

• Kwon Oh-Yun

• Yang Yun-Hyoung, Park Wan-Soo, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 545 ~ 555

• A Study on Sensory Factors Contributing to the Identification and Preference of Lamb Meat

• Kim Gi-Ryoon

• Lee Kyung-Hee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 536 ~ 544

• Quality Characteristics of Beef Jerky made with Beef meat of various Places of Origin

• Park Ji-Hyoung

• Lee Kyung-Hee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 528 ~ 535

• Quality Characteristic and Optimization of Iced Cookie with Addition of Jinuni bean(Rhynchosia volub...

• Ko Young-Joo

• Joo Na-Mi

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 514 ~ 527

• Sensory and Mechanical Characteristics of Songhwasulgi by Different Ratio of Ingredients

• Lee Hyo-Gee

• Kim Ha-Jung, Cha Gyung-Hee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 505 ~ 513

• Dietary Behaviors and Vegetable Intakes of Elementary School Students at Daegu and Gyeong-Sang Buk D...

• Kweon Nam-Sook

• Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 496 ~ 504

• Quality Characteristics of Pork Cutlet by Cooking Method

• Chae Y. C.

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 490 ~ 495

• A Study on Quality Characteristics and Storage of Julpyun Affected by Chungmirae(Smilax china L.) le...

• Lee Hyo-Soon

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 482 ~ 489

• The Effect of Fresh Paprika and Paprika powder dried by far-infrared ray on Inhibition of Lipid Oxid...

• Park Jae-Hee

• Kim Chang-Soon, No Sang-Kyu

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 475 ~ 481

• A Study on the Quality Control of Chicken meat salad by Adding Green Tea Extracts Using Cook-Chill S...

• Kim Heh-Young

• Ko Sung-Hee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 466 ~ 474

• Quality Characteristics of Chicken Patties with added Mulberry Leaves Powder

• Kim Mi-Won

• Ahn Myung-Soo, Lim Young-Hee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 459 ~ 465

• The physicochemical characteristics of silk-tofu added with medicinal herb powder preserved in kochu...

• Lim Ji-Suk

• Cho Eun-Ja

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 447 ~ 458

• Study for the Establishment of the Quality Index of Low-salted Myungran-jeot

• Han Jin-Suk

• Cho Hak-Rae, Cho Ho-Sung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 440 ~ 446

• Contents of Isoflavones and Antioxidative Related Compounds in Soybean Leaf, Soybean Leaf Jangachi, ...

• Ryu Seung-Hee

• Lee Hye-Suk, Lee Young-Soon, Moon Gap-Soon

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 433 ~ 439

• Sensory and Mechanical characteristics of Shinsunchosulgi by Different Ratio of Ingredient

• Lee Hyo-Gee

• Lee Eun-Mi, Cha Gyung-Hee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 422 ~ 432

• Properties and Quality Characteristics of the bread with added Moroheiya powder

• Kim Hee-Joo

• Chang Sang-Keun, Kim Hye-Jung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 416 ~ 421

• Evaluation of the Storage Characteristics of Korean Soups for the Utilization of the Ready-Prepared ...

• Han Kyung-Soo

• Lee Eun-Jung, Hong Sang-Pil

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 406 ~ 415

• Characteristics of Quality in Jeung-Pyun with Different amount of raw yeast

• Yoon Sook-Ja

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.4 399 ~ 405