• Analysis of profitability and its affecting factors in restaurant franchise firms

• ÃÖ±Ô¿Ï:Choi Kyu-Wan

• ¹ÚÇöÁ¤:Park Hyun-Jeong/½Å¼­¿µ:Shin Seo-Young/¾çÀϼ±:Yang Il-Sun

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 270 ~ 279

• Changes in the Microbial Qualities and Sensory Characteristics of Boiled Quail Egg and Fish Paste in...

• ¼Û¼±¹Ì:Song Sun-Mi

• ±èÇý¿µ:Kim Heh-Young/°í¼ºÈñ:Ko Seong-Hee

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 261 ~ 269

• Changes in the Microbial Qualites and Sensory Characteristics of Boiled Potatoes and Imitation Crab ...

• ±èÇý¿µ:Kim Heh-Young

• ¼Û¼±¹Ì:Song Sun-Mi

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 252 ~ 260

• Changes in glycoalkaloid contents of ¡¯Superior¡¯ potato tubers by storage

• ±èÁ¤¾Ö:Kim Joung-Ae

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 245 ~ 251

• A Study on Seoul university students` recognition on passage rites and foods-funeral rites and sacri...

• ±è¹ÌÁ¤:Kim Mee-Jeong

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 235 ~ 244

• Fermentation Properties and In vitro Anticancer Effect of Kimchi Prepared with Potato

• Àå»ó±Ù:Chang Sang-Keun

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 227 ~ 234

• Antioxidant Effect of Histidine Containing Low Molecular Weight Peptide Isolated from Skipjack Boile...

• Á¤È¿¼÷:Cheong Hyo-Sook

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 221 ~ 226

• Perceptions of residents in the Chungcheong area on commercialization of traditional Korean foods as...

• ÇѱÍÁ¤:Han Gwin-Jung

• ÀÓ¿µ¼÷:Lim Young-Suk

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 205 ~ 220

• Analysis of Elementary School Dietitians` Sanitary Practices and Perceptions of Obstacles According ...

• ±è¼±Èñ:Kim Sun-Hee

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 195 ~ 204

• A Study on the Quality Characteristics of Brand and Non-brand Korean beefs

• ³ëÁ¤ÇØ:Rho Jeong-Hae

• ±è¹ÌÇö:Kim Mi-Hyun/¼ÛÈ¿³²:Song Hyo-Nam

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 187 ~ 194

• Lipid Composition and Oxidation of Wheat Flour Stored at Various Water Activities

• ÀÌÀ¯¼º:Lee Yoo-Sung

• ÃÖÀº¿Á:Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 180 ~ 186

• The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk

• °ûÀºÁ¤:Kwak Eun-Jung

• ¹Ú»óÈñ:Park Sang-Hee/±èÁö»ó:Kim Ji-Sang/ÀÌ¿µ¼ø:Lee Young-Soon

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 173 ~ 179

• A Comparison of the Antioxidant Activity of Barley Leaf Tea and Green Tea according to Leaching Cond...

• ÀåÀçÈñ:Jang Jae-Hee

• ÃÖÈñ¼±:Choi Hee-Sun/Á¤È¿¼÷:Cheong Hyo-Sook/°­¿ÁÁÖ:Kang Ok-Ju

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.2 165 ~ 172