• Applying the Disinfecting Effects of Vinegar to Raw Vegetables in Foodservice Operations : A Focused...

• ±èÇöÁ¤:Kim Hyun-Jung

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

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 567 ~ 578

• Quality Properties of High Calcium Fish Paste Containing Anchovy

• ¹è¸í¼÷:Bae Myung-Suk

• ÇÏÁ¤¿í:Ha Jung-Uk/À̽Âö:Lee Seung-Cheol

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 561 ~ 566

• Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barley(Hordeum vulgare L....

• ¹ÚÇý¿¬:Park Hae-Youn

• Àå¸í¼÷:Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 551 ~ 560

• The Development of Yogurt, Bread, and Cookies with added Bean Sprout Powder and Isoflavone Extracts

• ±è±¤¿Á:Kim Kwang-Ok

• ÀÌÇý¼º:Lee Hye-Sung

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 537 ~ 550

• The Effects of Oligosaccharides on the Quality Characteristics of Rice Flour Sponge Cakes

• ÁÖÁ¤Àº:Ju Jung-Eun

• º¯±¤ÀÇ:Byon Kwang-Eui/ÀÌ°æ¾Ö:Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 530 ~ 536

• A study on the selection of Kyunggi area traditional Korean foods suitable for standardization and c...

• ÇѱÍÁ¤:Han Gwi-Jung

• ÀÓ¿µ¼÷:Lim Young-Suk/±èÇà¶õ:Kim Haeng-Ran

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 511 ~ 529

• Physicochemical Quality Characteristics of Tofu Prepared with Turmeric(Curcuma aromatica Salab)

• ¹Î¿µÈñ:Min Young-Hee

• ±èÁö¿µ:Kim Ji-Young/¹Ú³ª¿µ:Park Na-Young/À̽ÅÈ£:Lee Shin-Ho/¹Ú±Ý¼ø:Park Geum-Soon

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 502 ~ 510

• 2. The Development of Pizza Prepared with Chungkukjang and Onion : Formulation and Assessments of Nu...

• ¼ºÃ¤¶õ:Sung Chae-Ran

• ±èâ¼ø:Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 492 ~ 501

• 1. The development of Pizza with Chungkukjang and Onion : Optimization of Pizza Crust Preparation Us...

• ¼ºÃ¤¶õ:Sung Chae-Ran

• ±èâ¼ø:Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 481 ~ 491

• The Perception for Development Need of Codonopsis Lanceolata Dishes by Industrial Foodservice Dietic...

• È«¿Ï¼ö:Hong Wan-Soo

• ÀÌÁø½Ç:Lee Jin-Sil/½Å¿ø¼±:Shin Weon-Sun/°í¼±¿µ:Ko Sun-Young/ÃÖ¿µ½É:Choi Young-Sim

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 469 ~ 480

• Quality Characteristics of Bread Made from Domestic Korean Wheat Flour Containing Cactus Chounnyunch...

• ±è°æÅÂ:Kim Kyung-Tae

• Ã־Ƹ§:Choi A-Reum/ÀÌ°æ¼®:Lee Kyung-Seok/Á¤¿ë¸é:Joung Yong-Myeon/À̱⿵:Lee Ki-Young

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 461 ~ 468

• Cooking Technique Deve1opoment to Improve the Taste of Cooked Rice : A consumer survey on purchasing...

• ÇѱÍÁ¤:Han Gwi-Jung

• ÀÌÇý¿¬:Lee Hye-Yoen/¹ÚÈñÁ¤:Park Hee-Joeng/¹Ú¿µÈñ:Park Young-Hee/Á¶¿ë½Ä:Cho Yong-Sik

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 452 ~ 460

• The Antioxidant Activity of Korean Cactus (Opuntia humifusa) and the Quality characteristics of Cook...

• ÇÑÀÓÈñ:Han Im-Hee

• ÀÌ°æ¾Ö:Lee Kyong-Ae/º¯±¤ÀÇ:Byoun Kwang-Eui

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 443 ~ 451

• Quality Characteristics of Sulgitteok Added with Lotus Leaf Powder

• À±¼÷ÀÚ:Yoon Sook-Ja

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 433 ~ 442

• Seasonal variations of nutrients in Korean fruits and vegetables : Examining water, protein, lipid, ...

• ±è¹ÌÁ¤:Kim Mee-Jeong

• ±èÁÖÇö:Kim Ju-Hyeon/¿ÀÇö°æ:Oh Hyun-Kyung/Àå¹®Á¤:Chang Moon-Jeong/±è¼±Èñ:Kim Sun-Hee

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 423 ~ 432

• Changes in the Volatile Compounds of Artemisia capillaris Essential Oil during Storage

• Á¤¹Ì¼÷:Chung Mi-Sook

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.4 413 ~ 422