• Quality Characteristics of Seockryu-pyun Added Pomegranate Juice and Pomegranate Concentrate

• °í½ÂÇý:Ko Seong-Hye

• ¹ÚÁøÈñ:Park Jin-Hee/À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 722 ~ 728

• Evaluation of the Microbiological Quality of Glazed Spanish Mackerel in Teriyaki Sauce by Adding Lem...

• ±èÇý¿µ:Kim Heh-Young

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

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 713 ~ 721

• Sanitation Assessment and Microbiological Analysis of the Domestic Kitchen Utensils

• °­¸í¼÷:Kang Myong-Suk

• ÀåÀ±Èñ:Chang Yun-Hee

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 706 ~ 712

• Quality Characteristics of Fish Paste Containing Angelicae Gigantis Radix Powder

• ½Å¿µÀÚ:Shin Young-Ja

• ÀÌÁ¤¾Ö:Lee Jung-Ae/¹Ú±Ý¼ø:Park Geum-Soon

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 699 ~ 705

• Physicochemical Quality Characteristics of Tofu Prepared with Mesangi(Capsosiphon Fulvescens) Powder

• Á¤º¹¹Ì:Jung Bok-Mi

• ½Åż±:Shin Tai-Sun/±èµÎ¿î:Kim Du-Woon/Á¤±ÔÈ­:Chong Kyu-Wha

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 691 ~ 698

• Standardization of the Recipe for the Large-scale Production of Salbob and Ogokbob

• ÇÑ°æ¼ö:Han Kyung-Soo

• Ç¥½ÂÈñ:Pyo Seung-Hui

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 682 ~ 690

• Analysis of Elementary Students¡¯ Intake of Dietary Supplements

• ±èÀº¹Ì:Kim Eun-Mi

• Á¤ÇýÀÚ:Jung Hea-Ja/Á¤Áø¿õ:Jeong Jin-Woong/±èÁ¤¿ø:Kim Jeong-Weon

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 672 ~ 681

• Quality Characteristics of Noodle Added with Browned Oak Mushroom(Lentinus edodes)

• ±è¼¼¿µ:Kim Se-Young

• °­¹Ì¿µ:Kang Mi-Young/±è¹ÌÇö:Kim Mi-Hyun

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 665 ~ 671

• The Development of the HACCP Plan in Korean Rice Cake Manufacturing Facilities

• ÀÌÈ¿¼ø:Lee Hyo-Soon

• Àå¸í¼÷:Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 652 ~ 664

• Antioxidant Activity of Shred garlic on Soybean Oil

• °­¹ÎÁ¤:Kang Min-Jung

• ¼­Á¾±Ç:Seo Jong-Kwon/À̼öÁ¤:Lee Soo-Jung/Â÷Áö¿µ:Cha Ji-Young/¼º³«ÁÖ:Sung Nak-Ju/½ÅÁ¤Çý:Shin Jung-Hye

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 645 ~ 651

• Study on the Texture and Staling of Breads with Addition of Various Hydrocolloids

• À̽ÂÁÖ:Lee Seong-Ju

• Á¶¼÷°æ:Cho Sook-Kyung/À̽ÂÁÖ:Lee Seung-Joo

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 636 ~ 644

• Optimization of Muffin with Dried Rhynchosia Molubilis Powder Using Response Surface Methodology

• À̼±¹Ì:Lee Sun-Mee

• ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 626 ~ 635

• Quality Changes of Godulbaegi (Youngia sonchifolia Maxim) Kimchi During Storage at Different Tempera...

• ±èÇà¶õ:Kim Haeng-Ran

• ÀÌÀμ±:Lee In-Seon

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 617 ~ 625

• Study on Preferences and Consumption of Namul in Elementary School Students

• Á¤°æ¼÷:Jung Kyung-Sook

• Á¤Èñ¼±:Jeong Hee-Sun/ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 608 ~ 616

• Quality Characteristics of Sulgidduk Added with Concentrations of Acanthopanax sessiliflorus Seemann...

• Áö¿ÁÈ­:Jhee Ok-Hwa

• ÃÖ¿µ½É:Choi Young-Sim

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 601 ~ 607

• Quality Characteristics of Dried Noodle Made with Lotus Root Powder

• ¹Úº¹Èñ:Park Bock-Hee

• Á¶Èñ¼÷:Cho Hee-Sook/¹è°æÀ±:Bae Kyoung-Yun

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 593 ~ 600

• Standardization of the Recipe for the Large-Scale Production of Korean Cooked Rice Varieties- Bibimb...

• ÇÑ°æ¼ö:Han Kyung-Soo

• Ç¥½ÂÈñ:Pyo Seung-Hui/ÀÌÀºÁ¤:Lee Eun-Jung/ÀÌÇö¾Æ:Lee Hyun-A

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 580 ~ 592

• Preparation and Characteristics of Kimchi with added Styela clava

• ¹è¸í¼÷:Bae Myung-Suk

• À̽Âö:Lee Seung-Cheol

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 573 ~ 579

• Impacts of the Proportion of Sea-tangle on Quality Characteristics of Muffin

• ±èÁ¤Èñ:Kim Jung-Hee

• ±èÀåÈ£:Kim Jang-Ho/À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2008  Volume.24  No.5 565 ~ 572