• Analysis of Foreign Customers¡® Evaluation of Service Performance for Korean Traditional Restaurants

• Lee Min-A

• Kim Sun-A

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 736 ~ 745

• Functional Properties of Angelica gigas Nakai Leave (AGL)Extracts and Quality Characteristics of Mum...

• Park Chan-Sung

• Kim Mi-Lim

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 728 ~ 735

• Functional Properties of Medicinal Plant Extracts

• Park Chan-Sung

• Yang Kyung-Mi, Kim Mi-Lim

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 720 ~ 727

• Preparation and Quality Characteristics of sugar Cookies using citron Powder

• Kim Hye-Young

• Kong Hee-Jung

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 712 ~ 719

• The Effects of Internship Program Satisfaction on the Career Decisions of Culinary Major Students

• Chong Yu-Kyeong

• Hwang Hyun-Ju, Huh Kyoung-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 702 ~ 711

• The Kimi theory on Vegetables Focused on ¡´Sikgamchalyo¡µ of [Jeongjoji] in ¡¸Limwonsibyukji¡¹ and [...

• Cha Gyung-Hee

• Song Yun-Jin, Lee Hyo-Gee

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 690 ~ 701

• Changes in the Quality Characteristics of Storing Time of Aralia continentalis Kitagawa Kimchi

• Han Gwi-Jung

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 681 ~ 689

• Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Added Saltwort (Sa...

• Kim Yu-Suk

• Kwak Sung-Ho, Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 666 ~ 680

• Quality Characteristics of Cookies with Resistant Starches

• Kim Jae-Suk

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 659 ~ 665

• Quality Characteristics of Seolgiddok added with Aloe Powder during Storage

• Hwang Su-Jung

• Yoon Sook-Ja

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 650 ~ 658

• Chromaticity and Brown Pigment Patterns of Soy Sauce and UHYUKJANG, Korean Traditional Fermented Soy...

• Kim Ji-Sang

• Moon Gap-Soon, Lee Young-Soon

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 642 ~ 649

• Characteristics of Quality in Jeolpyun with Different Amounts of Ramie

• Yoon Sook-Ja

• Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 636 ~ 641

• Dietary Behaviors of Middle School Students in Seoul and Yangphyung Area

• Jo Seong-Jeong

• Kim Na-Young, Han Myung-Joo

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 626 ~ 635

• Evaluation of the Quality of Simmered Chicken in Soy Sauce Prepared with the Sous vide Cook-Chill Sy...

• Oh Kyung-Sook

• Kim Heh-Young, Ko Sung-Hee

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 617 ~ 625

• Quality Characteristics of Kimchi with Added Purified Licorice(Glycyrrhiza uralensis) Extract

• Ko Young-Tae

• Lee Su-Hyun

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 609 ~ 616

• Physicochemical Characteristics of Cabbage Kimchi during Fermentation

• Park Bock-Hee

• Cho Hee-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 600 ~ 608

• The Quality Characteristics of Bacsulgi with Sea Mustard(Undaria pinnatifida) powder

• Han Jin-Suk

• Jun Na-Young, Kim Sung-Ok

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 591 ~ 599

• Quality Characteristics of Sulgidduk with added Soybean Curd Residue Powder

• Lee Gun-Ja

• Lim Sung-Mee

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 583 ~ 590

• Dietitians¡¯ Perception on the Development of Processed Meats with Seasoning in School foodservice O...

• Lee Young-Soon

• Lee Dong-Sun, Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 573 ~ 582

• The Evaluation of Service Employees¡¯ Sanitary Management in Hotels

• Yoo Yang-Ja

• Lee Joung-Ki, Choi Young-Sim

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.5 565 ~ 572