• Quality Characteristics of Tofu Prepared with Spirulina

• ±èÈ¿Áø:Kim Hyo-Jin

• ÀÌÁö¿¬:Lee Jee-Yeon/À̽ÂÈñ:Lee Seung-Hee/±è¹Ì¸®:Kim Mee-Ree/À̱ÙÁ¾:Lee Kun-Jong/±è¹Ì¸®:Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 887 ~ 893

• Influences of Roasted or Non-roasted Brown Rice Addition on the Nutritional and Sensory Properties a...

• À̺´¿ë:Lee Byung-Yong

• ¿ÀÁøȯ:O Jin-Hwan/±è¹ÌÇö:Kim Mi-Hyun/Àå±âÈ¿:Jang Ki-Hyo/ÀÌÀçö:Lee Jae-Cheol/¼­Á¤Èñ:Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 872 ~ 886

• Antioxidant Activities and Quality Characteristics of Black Garlic Jam Containing Maltitol Substitut...

• ±è¹ÎÁö:Kim Min-Ji

• ±è¹ÎÈñ:Kim Min-Hee/±èÈ¿Áø:Kim Hyo-Jin/ÀÌÁö¿¬:Lee Ji-Yeon/±èÇý¶õ:Kim Hye-Ran/À¯º¸¶÷:You Bo-Ram/¾ç±âÇö:Yang Ki-Hyun/±è¹Ì¸®...

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 866 ~ 871

• Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder

• ±è±âÁÖ:Kim Ki-Ju

• Á¤Çöä:Chung Hyun-Chae

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 860 ~ 865

• Quality Characteristics of Garaetteok with Different Ratios of Non-glutinous Germinated Brown Rice F...

• ½Åµ¿¼±:Shin Dong-Sun

• ¹ÚÇý¿µ:Park Hye-Young/ÇѱÍÁ¤:Han Gwi-Jung/±è¸íÈñ:Kim Myung-Hee

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 853 ~ 859

• Antibacterial Activity of Ethanol Extract and Fraction of Sasa borealis

• Àå¹Ì¶õ:Jang Mi-Ran

• ÀÌ´Ù¿ò:Lee Da-Uhm/±è°ÇÈñ:Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 848 ~ 852

• Effects of Storage Conditions on Essential Oil of Artemisia princeps Pampan. cv. ssajuari (ssajuaris...

• Á¤¹Ì¼÷:Chung Mi-Sook

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 840 ~ 847

• Quality Characteristics of Wet Noodles Added with Freeze-dried Maesangi Powder

• ¹ÚÁøÈñ:Park Jin-Hee

• °í½ÂÇý:Ko Seong-Hye/À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 831 ~ 839

• Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder

• Á¤º¹¹Ì:Jung Bok-Mi

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 821 ~ 830

• Development of Restaurant Assessment Questionnaire for Application of Concept of Green Growth

• Á¤Àº°æ:Jung Eun-Kyung

• ¹Ú±âȯ:Park Ki-Hwan/Àֶ̾û:Lee Ae-Rang/±è°ÇÈñ:Kim Gun-Hee/À¯°æ¹Ì:Yoo Kyung-Mi/À¯Á¤¹Î:Ryu Jung-Min/ÀÌÈ­Á¤:Lee Hwa-Jung/ÁÖ...

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 811 ~ 820

• Changes in Glucosinolate Component Content in Urine After Ingestion of Fresh and Cooked Broccoli

• ȲÀº¼±:Hwang Eun-Sun

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 804 ~ 810

• Study on Breakfast Habits of Workers and College Students in Gyeongnam Area

• Á¤È¿¼÷:Cheong Hyo-Sook

• ±èÁ¤Áø:Kim Jung-Jin

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 791 ~ 803

• Assessment of Food Sanitation Knowledge and Performance of Food Service Workers in School Food Servi...

• ÀåÇý¿ø:Chang Hew-Won

• ¹èÇöÁÖ:Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 781 ~ 790

• Quality Characteristics of Rice Noodles with Added Allium victorialis Powder

• ¹Ú±Ý¼ø:Park Geum-Soon

• ±èÁö¿µ:Kim Ji-Young

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 772 ~ 780

• Quality Characteristics of Sulgidduk by the Addition of Maesil(Prunus Mume) Cocentrate

• ÀÓÁ¤Èñ:Lim Jeom-Hee

• Á¤¼ø¿µ:Jeong Soon-Young/±èÀçȯ:Kim Jae-Hwan

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 761 ~ 771

• Development of Value-Added Seasoning Products with Korean Chile Peppers (Capsicum annuum L.) for Gri...

• À¯°æ¹Ì:Yoo Kyoung-Mi

• À̽½:Lee Seul/±è¹Î°æ:Kim Min-Kyoung/¹ÚÀ纹:Park Jae-Bok/ȲÀΰæ:Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 753 ~ 760

• Utilization and Recognition of Jeungpyun and Preference for Jeungpyun Containing Different Kinds of ...

• ÀÌ°è¼ø:Lee Gae-Soon

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

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 745 ~ 752

• Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder

• ¾ç½Â¹Ì:Yang Seung-Mi

• °­¹ÎÁ¤:Kang Min-Jung/±è¼ºÇö:Kim Sung-Hyun/½ÅÁ¤Çý:Shin Jung-Hye/¼º³«ÁÖ:Sung Nak-Ju

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 737 ~ 744

• The Properties of Rice Flours Prepared by Dry and Wet Milling Method

• ±èÀº¹Ì:Kim Eun-Mi

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 727 ~ 736

• The Congruity between Brand Personality and Customer-perceived Self-Image in a Family Restaurant

• Á¤È¿¼±:Jung Hyo-Sun

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.6 717 ~ 726