• Current Status of Functional Areas' Space and Suggestion of Their Equipment Requirements for School ...

• ÀåÇýÀÚ:Chang Hye-Ja

• ¼ÕÇýÁ¤:Son Hye-Jung/ÃÖ°æ±â:Choi Gyeong-Gy

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 474 ~ 487

• Properties of Rice Cakes for Topokki with Curry Powder

• ¾ÈÀå¿ì:Ahn Jang-Woo

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 467 ~ 473

• A Study of Residents¡¯ Recognition and Tourism Merchandising Intention of Native Local Foods in Yeon...

• Àå¼ø¿Á:Jang Sun-Ok

• ÀÌ¿¬Á¤:Lee Yeon-Jung

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 452 ~ 466

• Effects of Corchorus olitorius Powder on the Quality Characteristics of Emulsion-type Sausage

• Ȳº¸¹ÌÇâ:HwangBo Mi-Hyang

• ±èÇöÁ¤:Kim Hyun-Jeong/Á¤À±Á¤:Jeong Yun-Jeong/Àü»ó°æ:Jeon Sang-Kyung/¹Ú¼ö°æ:Park Soo-Kyoung/ÀÌÀμ±:Lee In-Seon

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 445 ~ 451

• Antimicrobial Activity of Paeonia japonica Extract and Its Quality Characteristic Effects in Sulgidd...

• ÃÖÇØ¿¬:Choi Hae-Yeon

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 435 ~ 444

• Characteristics of Preparation of Rice Manju and Rice Flour with Soaking and Different Particle Size...

• À̽ÂÇö:Lee Seung-Hyun

• ½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 427 ~ 434

• Comparative Composition of Orgainc and Inorgainc Arabica Beans and Their Antioxidant Characteristics

• ÁöÀºÁ¤:Ji Eung-Jung

• À¯°æ¹Ì:Yoo Kyung-Mi/ȲÀΰæ:Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 421 ~ 426

• Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa)

• ±è¸íÈñ:Kim Myung-Hee

• È«±ÝÁÖ:Hong Geum-Ju

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 415 ~ 420

• Functional Composition and Antioxidative Activity from Different Organs of Native Cirsium and Carduu...

• ±èÀº¹Ì:Kim Eun-Mi

• ¿ø¼±ÀÓ:Won Sun-Im

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 406 ~ 414

• Study on the Perceptions and Purchasing Realities of Consumers for Onion Hot-Water Extracts

• ±è¼ö·Å:Kim Su-Ryeom

• ±èâ¼ø:Kim Chang-Soon/¿ÀÇöÁÖ:Oh Hyeon-Ju

• Korean Journal of Food and Cookey Science   2009  Volume.25  No.4 395 ~ 405