• Han Jin-Suk

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 563 ~ 572

• Future food and the role of food cookery Science

• Kim Hee-Sub

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 552 ~ 562

• Effects of Germinated Soybean Powder Addition on Isoflavone Contents and Characteristics of Injulmi

• Jung Jin-Young

• Kim Woo-Jung, Chung Hai-Jung

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 545 ~ 551

• Preparation of tomato Kimchi and its characteristics

• Kim Eun-Jung

• Han Young-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 535 ~ 544

• Portion Control by Analyzing Kimchi Intake Rate on the School Lunch Program Menu

• Jang Myung-Sook

• Lee Jin-Mee, Lee Se-Ra

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 521 ~ 534

• Quality Characteristics of Doenjang containing Astragalus membranaceus water extracts

• Min Sung-Hee

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 514 ~ 520

• Evaluation of the quality of Danhopak tzeam prepared with the Sous vide Cook-Chill System and Conven...

• Ko Sung-Hee

• Kim Heh-Young, Oh Kyung-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 504 ~ 513

• Effect of Consumer-Brand Relationship Quality on Brand Loyalty in Family Restaurants

• Kim Hyun-Ah

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 495 ~ 503

• Fermentation Properties of Yogurt Added with Rice bran

• Lee Hye-Jeong

• Park Hee-Ok, Lee Jea-Man

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 488 ~ 494

• Quality Characteristics of French Bread with Various Dietary Fibers

• Lee Hyun-Ju

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 477 ~ 487

• The biological activities of Zelkova leaves and the quality characteristics of Zelkova leaf rice cak...

• Shon Jeong-In

• Kim Na-Young

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 468 ~ 476

• Quality Characteristics of White Pan Bread with Ingredients of Sagoonja-Tang

• Nam Hae-Young

• Cho Jung-Soon

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 458 ~ 467

• A Study on the Consumption and Preference of Codonopsis Lanceolata by Housewives

• Hong Wan-Soo

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

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 447 ~ 457

• A Survey of the French Preference for Kimchi and French cuisines with added Kimchi

• Lee Myung-Ki

• Kim Eun-Mi, Rhee Kyoung-Kae, Jang Dai-Ja

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 438 ~ 446

• Screening of Natural Herb Methanol Extracts for Antioxidant Activity in V79-4 cells

• Chang Jeong-Hwa

• Yoo Kyung-Mi, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 428 ~ 437

• Effect of particle size of rice flour on popping rice bread

• Park Mi-Kyung

• Lee Kyung-Hee, Kang Soon-Ah

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.4 419 ~ 427