• Descriptive Sensory Profiles for Cooked Rice by Various Rice Cookers

• ±èµ¿Èñ:Kim Dong-Hee

• ±èÈñ¼·:Kim Hee-Sup

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 777 ~ 784

• The Quality Characteristics of Jeolpyon with Different Amounts of Job`s Tears Flour

• ä°æ¿¬:Chae Kyung-Yeon

• È«Áø¼÷:Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 770 ~ 776

• Sensory Profiles of Cooked Rice, Including Functional Rice and Ready-to-Eat Rice by Descriptive Anal...

• ±èµ¿Èñ:Kim Dong-Hee

• ±èÈñ¼·:Kim Hee-Sup

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 761 ~ 769

• Microbiological Hazard Analysis of Non-Heating Process Menus Served at Foodservice Operations and Hy...

• À̶̹ó:Lee Mi-Ra

• ±èÇý¿µ:Kim Heh-Young

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 749 ~ 760

• An Investigation of Side-dishes found in Korean Literatures before the 17th Century

• Á¤³«¿ø:Chung Rak-Won

• Á¶½ÅÈ£:Cho Shin-Ho/ÃÖ¿µÁø:Choi Young-Jin/±èÀº¹Ì:Kim Eun-Mi/¿ø¼±ÀÓ:Won Sun-Im/Â÷°æÈñ:Cha Gyung-Hee/±èÇö¼÷:Kim Hyun-Sook/...

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 731 ~ 748

• Quality Characteristics of Jeungpyun with Brown Rice and Barley Flour

• ¹Ú¹ÌÀÚ:Park Mie-Ja

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 720 ~ 730

• The Consumption Patterns of Animal Foods in the Sixteenth Century as Observed through Shamirok

• Â÷°æÈñ:Cha Gyung-Hee

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 703 ~ 719

• The Quality Characteristics of Sponge Cake with Added Steamed Garlic Powder

• ½ÅÁ¤Çý:Shin Jung-Hye

• ÃÖ´öÁÖ:Choi Duck-Joo/±Ç¿Àõ:Kwen O-Chen

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 696 ~ 702

• Changes in Preference for Grape Seed Oil Dressing according to Mirepoix au Maigre Content Level

• À¯½Â¼®:Yoo Seung-Seok

• ¼­¹Î¼®:Seo Min-Suk

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 685 ~ 695

• A Study on the Effects of Service Quality on Customers Satisfaction and Revisits to Foodservice Busi...

• ¹Î°èÈ«:Min Kye-Hong

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 677 ~ 684

• Effect of Soild Content on the Physicochemical Properties of Rice Porridge After Reheating

• ¾çÀ±Çü:Yang Yun-Hyoung

• ±è¹ÎÈñ:Kim Min-Hee/±Ç¿ÀÀ±:Kwon Oh-Yun/ÀÌÁ¤Èñ:Lee Jeong-Hee/À̱ÙÁ¾:Lee Kun-Jong/ÀÌÁÖ¿î:Lee Ju-Woon/±è¹Ì¸®:Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 671 ~ 676

• The Quality Characteristics of Bread with Added Buckwheat Powder

• ÃÖ¼ø³²:Choi Soon-Nam

• Á¤³²¿ë:Chung Nam-Yong

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 664 ~ 670

• Field Assessment of Sanitation Management for School Foodservice Suppliers in the Seoul Area

• ÀÌ°æ¹Ì:Lee Kyung-Mi

• ·ù°æ:Ryu Kyung

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 650 ~ 663

• Purified Protein and Oligopeptide Mixture Preparation from Pork Meat and Evaluation of their Nutriti...

• ±èÁ¾Èñ:Kim Jong-Hee

• ¼Õ¹ÎÈñ:Son Min-Hee/Á¶Á¤¼ø:Cho Jung-Soon

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 644 ~ 649

• The Quality of Cooked Rice Prepared by Both and Electric Cooker and Electric Pressure Cooker, with D...

• ÇѱÍÁ¤:Han Gwi-Jung

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

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 635 ~ 643

• The Effect of Paprika (Capsicum annuum L.) on Inhibition of Lipid Oxidation in Cooked-Ground Pork du...

• ¹ÚÀçÈñ:Park Jae-Hee

• ±èâ¼ø:Kim Chang-Soon/±èÇõÀÏ:Kim Hyuk-Il

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 626 ~ 634

• Evaluation of the Microbiological and Sensory Qualities of Potatoes by the Method of Processing in F...

• ±èÇý¿µ:Kim Heh-Young

• °í¼ºÈñ:Ko Sung-Hee/À̰濬:Lee Kyung-Yeoun

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 615 ~ 625

• Quality Characteristics of Cookies with Added Concentrations of Garlic Juice

• ½ÅÁ¤Çý:Shin Jung-Hye

• À̼öÁ¤:Lee Soo-Jung/ÃÖ´öÁÖ:Choi Duk-Ju/±Ç¿Àõ:Kwen O-Chen

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 609 ~ 614

• The Quality Characteristics of Cream Soup Prepared with Mulberry Leaf Powder

• ¹Ú¼ÒÈñ:Park So-Hee

• ÀÌÁ¾È£:Lee Jong-Ho

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 601 ~ 608

• Risk Factor Analysis for Preventing Foodborne Illness in Restaurants and the Development of Food Saf...

• ¹Ú¼ºÈñ:Park Sung-Hee

• ³ëÀç¹Î:Noh Jae-Min/ÀåÇýÀÚ:Chang Hye-Ja/°­¿µÀç:Kang Young-Jae/°ûµ¿°æ:Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   2007  Volume.23  No.5 589 ~ 600