• Quality Characteristics of Jeolpyon containing Astragalus membranaceus extract

• Hwang Su-Jung

• Ahn Jong-Chul

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 266 ~ 271

• Quality Characteristics of Tofu Prepared with Various Concentrations of Commercial Chungkukjang Powd...

• An Sang-Hee

• Lee Shin-Ho, Park Geum-Soon

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 258 ~ 265

• Correlation between Snack Food Intakes and Dental Caries in Elementary School Children

• Lee Eun-Jung

• Hwang In-Kyeong, Jin Bo-Hyoung, Paik Dai-Il

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 251 ~ 257

• Quality Characteristics of Soybean Pastes (doenjang) Prepared Using Different Types of Microorganism...

• No Jae-Duck

• Choi Sin-Yang, Lee Seung-Joo

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 243 ~ 250

• Quality Characteristics of Sponge Cake Prepared with Red Ginseng Marc Powder

• Park Young-Rye

• Han In-Jun, Kim Mun-Yong, Choi Seong-Hee, Shin Dong-Won, Chun Soon-Sil

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 236 ~ 242

• Applying Vinegar as a Disinfectant for Lettuce in Foodservice Operations: A Focused Evaluation of It...

• Kim Heh-Young

• Kim Hyun-Jeung

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 228 ~ 235

• Preparation of Chocolate Added with Yuza (Citrus junos Seib ex TANAKA) and Its Antioxidant Character...

• Yoo Kyung Mi

• Lee Choong-Hwan, Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 222 ~ 227

• Effect of Slander Glasswort Extract Yogurt on Quality during Storage

• Cho Young-Sim

• Kim Soon-Im, Han Young-Sil

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 212 ~ 221

• Effects of Sugars and Pectin on the Quality Characteristics of Low Sugar Wild Vine (Vitis coignetiea...

• Kim Moon-Jung

• Yoon Suk-Hoo, Jung Mun-Yhung, Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 206 ~ 211

• Quality Characteristics of Doenjang prepared with Yuza Juice

• Shin Jung-Hye

• Choi Duck-Joo, Gweon Oh-Cheon

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 198 ~ 205

• Cooking Techniques to Improve the Taste of Cooked Rice: Optimal Cooking Conditions for Top Rice Cult...

• Han Gwi-Jung

• Park Hee-Joeng, Lee Hye-Yeon, Park Young-Hee, Cho Yong-Sik

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 188 ~ 197

• Antioxidant and Alcohol Dehydrogenase Activity of Water Extracts From Abalone Containing Medicinal P...

• Shin Jung-Hye

• Lee Soo-Jung, Choi Duck-Joo, Kang Min-Jung, Sung Nak-Ju

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 182 ~ 187

• Quality Evaluation of Citrus Jelly Prepared Using Concentrated Citrus Juice

• Jeong Ji-Suk

• Kim Mi-Lim

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 174 ~ 181

• Processed Food Preferences and Food and Nutrition Labeling Perceptions of Middle School Students

• Park Sun-Sung

• Kim Na-Young, Han Myung-Joo

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 164 ~ 173

• Quality Characteristics of Waxy Barley Injeulmi Prepared with Baekbokryung Powder

• Cho Tae-Ok

• Kim Jang-Ho, Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.2 157 ~ 163