• Texture and Sensory Characteristics of Fish Paste Containing White Poria cocos Wolf Powder

• ½Å¿µÀÚ:Shin Young-Ja

• ±è±Í¼ø:Kim Kui-Sun/¹Ú±Ý¼ø:Park Geum-Soon

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 119 ~ 125

• Quality Characteristics of Gugija?Heukimja Jook Containing Different Levels of Black Sesame Powder

• ¹ÎÀº¼³:Min Eun-Seol

• Á¶Á¤¼ø:Cho Jung-Soon

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 106 ~ 118

• Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder

• ÀÌÁø½Ç:Lee Jin-Sil

• Á¤¼º¼÷:Jeong Seong-Suk

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 98 ~ 105

• Physicochemical and Sensory Characteristics of Traditional Doenjang Prepared using a Meju Containing...

• ÀÌÀÓÁø:Lee Yim-Jin

• ÇÑÁø¼÷:Han Jin-Suk

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 90 ~ 97

• Microbiological Hazard Analysis of Commercial Side Dishes Purchased from Traditional Markets and Sup...

• ±è¹Ì¼±:Kim Mi-Sun

• ±è¹ÎÈñ:Kim Min-Hee/±è¹Ì¿¬:Kim Mi-Yeon/¼ÕÂù¿í:Son Chan-Wok/ÀÓ¼º±â:Lim Sung-Kee/±è¹Ì¸®:Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 84 ~ 89

• Assessment of Food Service Management Practices in Child Care Centers Operated by Various Types of F...

• ³ëÁ¤¿Á:Rho Jeong-Ok

• ÀÌÀºÆÄ:Lee Eun-Pa/ÀÌÁø¼÷:Lee Jin-Sook

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 74 ~ 83

• Evaluation of Sanitation Management Performance within School Foodservice Facilities and Utilities i...

• ÀüÀº°æ:Jeon Eun-Kyung

• ¹èÇöÁÖ:Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 62 ~ 73

• Quality Characteristics of Jook Prepared with Lotus Leaf Powder

• ¹Úº¹Èñ:Park Bock-Hee

• Á¶Èñ¼÷:Cho Hee-Sook/ÀüÀº·Ê:Jeon Eun-Raye/±è¼ºµÎ:Kim Sung-Doo

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 55 ~ 61

• Prevalence of Bacillus cereus from Fried Rice Dishes and Monitoring Guidelines for Risk Management

• ÀåÇýÀÚ:Chang Hye-Ja

• ÀÌÁöÇý:Lee Ji-Hye

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 45 ~ 54

• The Quality and Sensory Characteristics of Cashew Dressing

• ÃÖ¼ø³²:Choi Soon-Nam

• Á¤³²¿ë:Chung Nam-Yong

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 39 ~ 44

• Optimization of Wet Noodle with Onion Juice using Response Surface Methodology

• ½Å¿ø¼±:Shin Weon-Sun

• ½ÅÀº¼ö:Shin Eun-Soo/·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 31 ~ 38

• The Effect of Lotus Leaf Powder on the Quality of Dasik

• À±¼÷ÀÚ:Yoon Sook-Ja

• ³ë±¤¼®:Noh Kwang-Seok

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 25 ~ 30

• The Effects of Corporate Social Responsibility in the Foodservice Industry upon Customers' Perceived...

• Á¤È¿¼±:Jung Hyo-Sun

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 16 ~ 24

• The Quality Characteristics of Aralia continentalis Kitagawa Jangachi by Storing Time

• ÇѱÍÁ¤:Han Gwi-Jung

• ½Åµ¿¼±:Shin Dong-Sun/Àå¸í¼÷:Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 8 ~ 15

• Quality Characteristics of Glutinous Rice Dasik by the Addition of Job's Tears Flour

• ä°æ¿¬:Chae Kyung-Yeon

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.1 1 ~ 7