• Gamma - aminobutyric Acid Content in Commercial Green Tea

• ÇÑ¿µ¼÷:Han Young-Sook

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 409 ~ 412

• The Impacts of Brand & Organizational Identification on Job Satisfaction among Kitchen and F & B Emp...

• Ãֹ̰æ:Choi Mi-Kyung

• ½Å¼­¿µ:Shin Seo-Young/¾çÀϼ±:Yang Il-Sun/¼Û¿ë´ö:Song Yong-Dok

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 401 ~ 408

• Preference, Satisfaction, and Repurchase Intention of Consumers for Home Meal Replacements(HMR) by P...

• Á¤¶ó³ª:Chung Ra-Na

• ÀÌÇØ¿µ:Lee Hae-Young/¾çÀϼ±:Yang Il-Sun

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 388 ~ 400

• Microbiological Hazard Analysis for Seasoned Sweet Potato Stems in a Free Meal service Operation for...

• ±èÇý¿µ:Kim Hye-Young

• ¹ÚÁöÇö:Park Ji-Hyun

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 378 ~ 387

• The Quality and Storage Characterization of Extrusion - Puffed Yukwa

• À̼÷¿µ:Lee Sook-Young

• Àå¼Ò¿µ:Jang So-Young/¹Ú¹ÌÁ¤:Park Mi-Jung/±èº´±â:Kim Byong-Ki

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 369 ~ 377

• The quality characteristics of Jeung - pyun made with different kinds of beans

• È«¹ÎÁö:Hong Min-Ji

• °íºÀ°æ:Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 363 ~ 368

• Changes in Properties of Jeung-pyun Prepared with the Addition of Milk

• ÀåÁ¤¼±:Jang Jung-Seon

• ¹Ú¿µ¼±:Park Young-Sun

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 354 ~ 362

• Sensory and Instrumental Characteristics of Acorn Starch Mook with Additives

• Á¶¿µ:Cho Young

• Ãֹ̿ë:Choi Mi-Yong

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 346 ~ 353

• A Study on the Rheological and Sensory Properties of Bread Added Waxy Black Rice Flour

• ÀÌÀ±½Å:Lee Yoon-Shin

• ±è¿ø¸ð:Kim Weon-Mo/±èÅÂÇü:Kim Tae-Hyung

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 337 ~ 345

• The Important Attributes of Foodservice Encounters According to Life - style Types as Offered by You...

• À±Çý·Á:Yoon Hei-Ryeo

• Á¶¹Ì¼÷:Cho Mi-Sook

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 327 ~ 336

• Assessment of microbial contamination levels of elementary school classrooms as foodservice environm...

• ±è¼±¾Æ:Kim Sun-A

• ÀÌÇØâ:Lee Hae-Chang/±èÀº¹Ì:Kim Eun-Mi/À̹ξÆ:Lee Min-A/¹ÚÁö¾Ö:Park Ji-Ae/±èÁ¤¿ø:Kim Jeong-Weon

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 321 ~ 326

• Effect of Grain Size on the Physicochemical Properties of Rice Porridge

• ¾çÀ±Çü:Yang Yun-Hyoung

• ¿À»óÈñ:Oh Sang-Hee/±è¹Ì¸®:Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 314 ~ 320

• A Comparison of Opinions between Dietitians and Students' Parents on Sanitation Management in School...

• ¹èÇöÁÖ:Bae Hyun-Joo

• ä¹ÌÁø:Chae Mi-Jin/Á¤Çö¾Æ:Jung Hyeon-A

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 302 ~ 313

• Changes in the Quality Characteristics of Aralia continentalis Kitagawa Pickle during Storage

• ÇѱÍÁ¤:Han Gwi-Jung

• Àå¸í¼÷:Jang Myung-Sook/½Åµ¿¼±:Shin Doung-Sun

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 294 ~ 301

• The Effect of Adding Soybean Oil on the Fluidity of Garlic Chunggukjang Paste

• ±è°æÀÌ:Kim Kyeong-Yee

• ÀÌÀº°æ:Lee Eun-Kyung

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 288 ~ 293

• Development of a Multi - purpose Sauce using Kimchi

• ÇѱÍÁ¤:Han Gwin-Jung

• ½Åµ¿¼±:Shin Doung-Sun/Á¶¿ë½Ä:Cho Yong-Sik/À̼ö¿­:Lee Soo-Yul

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.3 281 ~ 287