• Changes of Functional Components Present in Lipid Foods during Cooking

• Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 742 ~ 758

• Study on Bread-making Quality with Barley Sourdough in Composite Bread

• Ryu Chung-Hee

• Kim Sun-Young

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 733 ~ 741

• Effects of Soy Isoflavone on the Bone Metabolism in Ovariectomized Growing Rats

• Kim Young-Kyung

• Lee Heon-Ok, Om Ae-Son

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 725 ~ 732

• Sensory Characteristics of Korean Wheat Noodles With Pine pollen and Antioxidant activities of Pine ...

• Kim Mi-Lim

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 717 ~ 724

• Physicochemical characteristics and antioxidant activity of astringent persimmon concentrate by boil...

• Hong Jin-Sook

• Chae Kyung-Yeon

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 709 ~ 716

• Establishment of Washing Conditions for Salad to Reduce the Microbial Hazard

• Kim Jeong-Weon

• Kim Soo-Hee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 703 ~ 708

• Comparison of the Importance and Performance(IPA) of the Quality of Korean Traditional Commercial Be...

• Lee Yeon-Jung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 693 ~ 702

• Quality Characteristics of Noodles Prepared with Pine Needle powder and extract during Storage

• Jeon Jeong-Ryae

• Kim Hyang-Hee, Park Geum-Soon

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 685 ~ 692

• Quality characteristics of Traditional Kochujang added with concentrations of Korean various grain

• Kim Yoon-Sung

• Hwang Soo-Jeong

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 677 ~ 684

• Quality Characteristics of Pound Cake with Chlorella Powder

• Chung Nam-Yong

• Choi Soon-Nam

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 669 ~ 676

• Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storag...

• Song Hyo-Nam

• Lee Dae-Gyu, Han Sung-Wook, Yoon Hye-Kyung, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 662 ~ 668

• Quality Characteristics of Bread Added with Black Sesame Powder

• Choi Soon-Nam

• Chung Nam-Yong

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 655 ~ 661

• Preparation of Jeung-Pyun Added with Ultrafiltred Powder of Sunmul

• Chung Hai-Jung

• Joo Shin-Youn, Kim Woo-Jung

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 647 ~ 654

• Customer`s perception and preference for Japanese Chain Restaurants in Seoul & Kyunggi Province

• Yoon Tae-Hwan

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 637 ~ 646

• Quality Characteristics of Starch Oddi Dasik Added with Mulberry Fruit Juice

• Lee Jung-Hee

• Woo Koung-Ja, Choi Won-Seok, Kim Ae-Jung, Kim Mi-Won

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 629 ~ 636

• Monitoring the Current Nutrition Labeling Practice on the Packaging of Processed Foods

• Kim Ok-Sun

• Oh Se-In, Jang Young-Ai

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 616 ~ 628

• Sensory Characteristics and Preference of Various Chinese Foods added Kochujang by Chinese Focus Gro...

• Kim Sun-A

• Lee Min-A, Park Jeong-Eun

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 607 ~ 615

• The Antitumor Effect in Sarcoma-180 Tumor Cell of Mice Administered with Japanese Apricot, Garlic or...

• Park Kun-Young

• Lee Soo-Jin, Lee Kyeong-Im, Lee Sook-Hee

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 599 ~ 606

• The Effect of Camellia sinensisLINNE on Alcohol Concentration and Hangover in Normal Healthy Student...

• Song Im

• Choi Il-Sook, Yoon Hye-Kyung, Koo Sung-Ja

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 591 ~ 598

• Antioxidant Characteristics and Preparation of Chocolate Added with Sochungryong-Tang (Oriental Medi...

• Yoo Kyung-Mi

• Lee Ki-Won, Moon Bo-Kyung, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2005  Volume.21  No.5 585 ~ 590