• Quality Characteristics of Cookies Prepared with Lotus Leaf Powder

• ±è±Í¼ø:Kim Gui-Sun

• ¹Ú±Ý¼ø:Park Geum-Soon

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 398 ~ 404

• Quality Characteristics of Julpyun Containing Different Levels of Lotus Root Powder

• °­ÀçÈñ:Kang Jae-Hee

• À±¼÷ÀÚ:Yoon Sook-Ja

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 392 ~ 397

• Quality Characteristics of Yukwa Prepared with Rubus coreanus Miquel Extract Using Different Puffing...

• À̹μ÷:Lee Min-Suk

• ±è¹®¿ë:Kim Mun-Yong/Àü¼ø½Ç:Chun Soon-Sil

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 382 ~ 391

• Quality Characteristics of Sulgidduk Containing Added Tomato Powder

• ÀÌÁø¼÷:Lee Jin-Sook

• Á¶¸í¼÷:Cho Myung-Suk/È«Áø¼÷:Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 375 ~ 381

• The Influence of Physical Evidence on Perception of Eating-out Customer¡¯s Value at Family Restauran...

• À±ÅÂȯ:Yoon Tae-Hwan

• ÇüµµÀ±:Hyoung Do-Yun

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 367 ~ 374

• Antioxidant Activity of Yogurt Supplemented with Red Ginseng Extract

• ±è¼øÀÓ:Kim Soon-Im

• °í¼­Çö:Ko Seo-Hyun/ÀÌ¿µÁÖ:Lee Young-Joo/ÃÖÇØ¿¬:Choi Hae-Yeon/ÇÑ¿µ½Ç:Han Young-Sil

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 358 ~ 366

• Effects of Extraction Method on the Histidine Containing Low Molecular Weight Peptide and Pro-oxidan...

• °­¿ÁÁÖ:Kang Ok-Ju

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 349 ~ 357

• Quality Characteristics of Yukwa Prepared with Mugwort Powder Using Different Puffing Process

• ¾ç¼±:Yang Sun

• ±è¹®¿ë:Kim Mun-Yong/Àü¼ø½Ç:Chun Soon-Sil

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 340 ~ 348

• Quality Characteristics of Sulgidduk with Paprika

• Á¶¸í¼÷:Cho Myung-Suk

• ÀÌÁø¼÷:Lee Jin-Sook/È«Áø¼÷:Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 333 ~ 339

• Analyzing the Importance and Performance of Sanitation Management within Foodservice Facilities and ...

• ¹èÇöÁÖ:Bae Hyun-Joo

• ÀüÀº°æ:Jeon Eun-Kyung/ÀÌÇý¿¬:Lee Hye-Yeon

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 325 ~ 332

• An Investigation on ¡°Kwa-Jung¡±: Traditional Korean Confectionery Items, Found in Korean Literature...

• Á¶½ÅÈ£:Cho Shin-Ho

• Á¤³«¿ø:Chung Rak-Won/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   2008  Volume.24  No.3 312 ~ 324

• The Effects of SPI(Soybean Protein Isolate) on Retrogradation in Jeung-pyun

• È«±ÝÁÖ:Hong Geum-Ju

• ±è¸íÈñ:Kim Myung-Hee/±è°­¼º:Kim Kang-Sung

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 304 ~ 311

• Perception of Foodborne Illness Prevention and Personal Hygiene Practice

• ¼­¼±Èñ:Seo Sun-Hee

• ·ù°æ¹Ì:Ryu Kyung-Mi

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 294 ~ 303

• Quality Characteristics of Jeolpyun Containing Baekbokryung (White Poria cocos Wolf) Powder Based on...

• ÀÌ°æÈñ:Lee Kyoung-Hee

• ¹ÚÁ¤Àº:Park Jung-Eun/Àå¸í¼÷:Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 282 ~ 293

• Effect of Ingredients on In vitro Digestibility and Physical Properties of Ginseng-Chicken Meat Porr...

• ½ÅÀº¼ö:Shin Eun-Soo

• ·ùÈ«¼ö:Ryu Hong-Soo

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.3 273 ~ 281