• Changes in Phytochemical Stability and Food Functionality during Cooking and Processing

• Kim Hyun-Jung

• Chun Hyang-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 402 ~ 417

• Quality Characteristics of Jeung-Pyun with Tapioca Flour

• Yoo Chang-Hee

• Shim Young-Hyun

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 396 ~ 401

• Dietitians' Perception on the Development of Korean Seasoned Processed Meats in Business Foodservice...

• Lee Young-Soon

• Lee Dong-Sun, Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 386 ~ 395

• Effects of Immersion Period after Tumbling Processing on the Quality Properties of Boiled Pork Loin ...

• Choi Yun-Sang

• Jeong Jong-Youn, Choi Ji-Hun, Lee Mi-Ai, Lee Eui-Soo, Kim Hack-Youn, Han Doo-Jeong, Kim Ji...

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 379 ~ 385

• Consumer Acceptance and Sensory Characteristics of Kimchi Prepared with Different Kinds of Subsidiar...

• Park So-Hee

• Lee Jong-Ho

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 370 ~ 378

• Quality Characteristics of Sulgidduk with Different Amounts of Waxy Sorghum Flour

• Chae Kyung-Yeon

• Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 363 ~ 369

• The Influences of Tangible Clues on Customer's Perceived Risk and Satisfaction at Family-Restaurants...

• Lee Jung-Ja

• Yoon Tae-Hwan

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 355 ~ 362

• A Comparison of the Importance and Satisfaction for the Popularization and Merchandising of Local Fo...

• Choi Su-Keun

• Ha Mi-Ok, Lee Yeon-Jung, Byun Gwang-In

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 346 ~ 354

• Manufacturing and Sensory Characteristics of Jupjang Using Grains Fermented by Basidiomycetes

• Jung In-Chang

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 337 ~ 345

• Investigation of Main Dishes on Literatures before the 17th Century

• Kim Eun-Mi

• Cho Shin-Ho, Chung Rak-Won, Choi Young-Jin, Won Sun-Im, Cha Gyung-Hee, Kim Hyun-Sook, Lee ...

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 314 ~ 336

• Studies on Storage Characteristics of Tofu with Herb

• Jeon Mi-Kyung

• Kim Mee-Ra

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 307 ~ 313

• Application of GC-SAW(Surface Acoustic Wave) Electronic Nose to Classification of Origins and Blende...

• Seo Han-Seok

• Kang Hee-Jin, Jung Eun-Hee, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 299 ~ 306

• Quality characteristics of chunggugjang prepared by Bacillus subtilis NRLSI ¥³ with different inocul...

• Kim Kyung-Mi

• Kim Haeng-Ran, Yoo Seon-Mi, Kim Jin-Suk, Choi Jung-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 291 ~ 298

• Effect of Kneading, Ingredients and Enzymatic Hydrolysis on Retrogradation of Injulmi

• Cho Tae-Ok

• Seo Hyung-Jin, Kim Joo-Sook, Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 282 ~ 290

• Effect of prefermented culture on bread quality

• Moon Hea-Jin

• Joo Na-Mi

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 270 ~ 281

• An Investigation of the employee Job Satisfaction according to Leadership Style in Family Restaurant

• Yun Ji-Yeon

• Yoo Yang-Ja, Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.3 259 ~ 269