• Relationship between Mixing Ratio by DNA Analysis and Rice Palatability on Commercial Brands of Rice

• ±èäÀº:Kim Chae-Eun

• :Nam Yean-Ju/°­¹Ì¿µ:Kang Mi-Young

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 260 ~ 265

• Quantitative Analysis of Ergosterol as a Biomarker of Mold-contaminated Foods Using the Enzyme Biose...

• ±è¹Ì°æ:Kim Mi-Kyeong

• ±èÁ¾¿ø:Kim Jong-Won/±è¹Ì¶ó:Kim Mee-Ra

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 252 ~ 259

• Effects of onion and pear on Kimchi Quality Characteristics during Fermentation

• ÃÖÀºÁ¤:Choi Eun-Jung

• Á¶½ÅÈ£:Cho Shin-Ho

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 243 ~ 251

• Optimization of the Ingredient Mixing Ratio for Preparation of Kiwifruit (Actinidia deliciosa) Jam P...

• Àå¸í¼÷:Jang Myung-Sook

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 234 ~ 242

• Characteristics of Dasik Prepared with Added Sangwang Mushroom Powder

• °­ÀçÈñ:Kang Jae-Hee

• ±èÁöÀÀ:Kim Ji-Eung

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 227 ~ 233

• Antioxidant Activity and Quality Characteristics of Red Ginseng Sweet jelly (Yanggaeng)

• ±¸¼ö°æ:Ku Su-Kyung

• ÃÖÇØ¿¬:Choi Hae-Yeon

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 219 ~ 226

• Effects of Brand Evidence on Emotion, Brand Satisfaction and Customer Loyalty in Family Restaurants

• Àü±Í¿¬:Jeon Gwee-Yeon

• Çϵ¿Çö:Ha Dong-Hyun

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 206 ~ 218

• Quality Characteristics of Noodle (Garakguksu) with Curcuma longa L. Powder

• ¼Û½ÂÇå:Song Seung-Heon

• Á¤Çö¼÷:Jung Hyun-Sook

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 199 ~ 205

• Middle School Students¡¯ Perceptions of Seafood and Its Use in Foodservice in Busan

• ·ùÀº¼ø:Lyu Eun-Soon

• ÀÌÇý°æ:Lee Hye-Kyong/½ÅÀº¼ö:Shin Eun-Soo

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 189 ~ 198

• Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powde...

• Á¤º¹¹Ì:Jung Bok-Mi

• ¹Ú¼ø¿Á:Park Soon-Ok/½Åż±:Shin Tai-Sun

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 180 ~ 188

• Changes in Shelf-Life, Water Activity, and Texture of Rye-Wheat Mixed Bread with Naturally Fermented...

• ±è¹®¿ë:Kim Mun-Yong

• Àü¼ø½Ç:Chun Soon-Sil

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 170 ~ 179

• Quality Characteristics and Shelf-life of Red Ginseng Wet Noodles Prepared with Gums

• ±èÀº¹Ì:Kim Eun-Mi

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 160 ~ 169

• The Quality Characteristics of Sulgidduk Prepared with Green Tea or Rosemary Powder

• ±Ç¼Ò¿µ:Gwon So-Young

• ¹®º¸°æ:Moon Bo-Kyung

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 150 ~ 159

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

• À±¼÷ÀÚ:Yoon Sook-Ja

• ³ë±¤¼®:Noh Kwang-Seok/Á¤»óÀº:Jung Sang-Eun

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 143 ~ 149

• Quality Characteristics of Jelly Containing Added Pomegranate Powder and Opuntia humifusa Powder

• Á¶¿µ:Cho Young

• Ãֹ̿ë:Choi Mi-Yong

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 134 ~ 142

• Quality Characteristics of Sulgidduk Made with Different Amounts of Waxy Millet Flour

• ä°æ¿¬:Chae Kyung-Yeon

• ±ÇÅ¿µ:Kwon Tae-Young/È«Áø¼÷:Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.2 127 ~ 133