• Relational Characteristics and Satisfaction of Foodservice Businesses in Association to Distribution...

• Jeon Hyo-Jin

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 250 ~ 257

• Quality Characteristics of Castella with Chungkukjang

• Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 244 ~ 249

• Antioxidative activity of Extracts from Gardenia jasminoides and Quality Characteristics of Noodle A...

• Kim Mi-Lim

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 237 ~ 243

• Hygienic Practice Attitude of Housewives in Seoul and Related Factors

• Lee Young-Hee

• Cho Kyung-Dong, Lee Bog-Hieu

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 229 ~ 236

• Quality Characteristics of Pound Cake with Olive Oil

• Chung Nam-Yong

• Choi Soon-Nam

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 222 ~ 228

• The Information Search Method According to Eating-out Motivation of College Students in Eastern Area...

• Yoon Tae-Hwan

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 213 ~ 221

• Physicochemical and Sensory Characteristics of Milk Bread Substituted with High Amount of ¥â-Glucan

• Yang Yun-Hyoung

• Kang Eun-Young, Kim Mi-Kyoung, Cho Han-Young, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 204 ~ 212

• Quality Characteristics of Cookies with Black Rice Flour

• Lee Jung-Shin

• Oh Myung-Suk

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 193 ~ 203

• A Study on the Perception of Codonopsis Lanceolata Dishes and the Development of Codonopsis Lanceola...

• Hong Wan-Soo

• Lee Jin-Sil, Kim Eun-Jeong, Choi Young-Sim

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 181 ~ 192

• Quality Characteristics of Dried Noodle Made with Dioscorea japonica Flour

• Park Bok-Hee

• Cho Hee-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 173 ~ 180

• Optimization of Iced cookiess with the Addition of Pine leaf Powder

• Jin So-Yeon

• Joo Na-Mi, Han Young-Sil

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 164 ~ 172

• Quality Characteristics of Jeungpyun with Added Rosemary Powder

• Kang Suk-Hyang

• Lee Kwang-Suck, Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 158 ~ 163

• Characteristics of Rice Flours Prepared by Moisture-Heat Treatment

• Lee Mi-Kyung

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 147 ~ 157

• Sensory Characteristics of Bread Prepared with the Addition of Natural Pigment Powders

• Park In-Duck

• Jeon Eun-Raye

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 140 ~ 146

• Effect of coaching system on the employee's job satisfaction

• Hong Geum-Ju

• Park Jae-Hyun

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 131 ~ 139

• Consumer survey of foreigners and Koreans about Korean and Thai foods and restaurants

• Lee Seung-Joo

• Kim Eun-Mi, Lee Min-A, Kim Sun-A

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 122 ~ 130

• Ingredient Preservation in the Practical Manufacture of Teriyaki Sauce

• Park Hyu-Nam

• Kang Ok-Ku, Moon Won-Sik

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 111 ~ 121

• Sensory and Mechanical Characteristics of the Lemon Red Ginseng-pyun prepared by different ratio of ...

• Kim Eun-Mi

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.2 105 ~ 110