• Changes in Myrosinase Activity and Total Glucosinolate Levels in Korean Chinese Cabbages by Salting ...

• ȲÀº¼±:Hwang Eun-Sun

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 104 ~ 109

• A Study on the Development of Vinegar Beverage Using Yacon Roots(Smallanthus sonchifolius) and Analy...

• À̽¿¬:Lee Seung-Yeon

• À¯°æ¹Ì:Yoo Kyung-Mi/¹®º¸°æ:Moon Bo-Kyung/ȲÀΰæ:Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 95 ~ 103

• Antioxidative Activities of Dried and Fresh Citrus Peels in Jeju

• ÇöÀç¼®:Hyon Jae-Seok

• °­¼º¸í:Kang Sung-Myung/¸¶Èù´Ù:Mahinda Senevirathne/°í¿øÁØ:Koh Won-Joon/¾çż®:Yang Tai-Suk/¿À¸íö:Oh Myung-Cheol/¿Àâ°æ:...

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 88 ~ 94

• Biological Activities of Hot Water Extracts Made from Yuza(Citrus junos SIEB ex TANAKA) Peel Cultiva...

• ½ÅÁ¤Çý:Shin Jung-Hye

• ¾ç½Â¹Ì:Yang Seung-Mi/°­¹ÎÁ¤:Kang Min-Jung/À̼öÁ¤:Lee Soo-Jung/±è¼ºÇö:Kim Sung-Hyun/¼º³«ÁÖ:Sung Nak-Ju

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 79 ~ 87

• A Study Perception of Kyung-Book Local Foods by Characteristics

• ¹Î¿µÈñ:Min Young-Hee

• ¹Ú±Ý¼ø:Park Geum-Soon

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 72 ~ 78

• Sensory Characteristics of Doenjang with Added Licorice Powder as Assessed by Response Surface Metho...

• ±è¹Ì¸²:Kim Mi-Lim

• ¹ÚÀºÁ¤:Park Eun-Jung/Á¤Áö¼÷:Jeong Ji-Suk

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 62 ~ 71

• Optimization of Sulgidduk with Green Laver Powder Using a Response Surface Methodology

• ±èÇö¼÷:Kim Hyun-Sook

• ·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 54 ~ 61

• Contribution of Emotional Labor to Job Stress of Dietitians in School Foodservice

• ±èÇö¾Æ:Kim Hyun-Ah

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 41 ~ 53

• Quality Characteristics of Mugwort-Sulgi with Chemical Leavening Agents

• ÀÓ¼®¼ø:Im Seok-Soon

• ȲÀ±ÀÌ:Hwang Yun-Yi/Àü¹Ì¶ó:Jun Mi-Ra

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 32 ~ 40

• Quality Characteristics of Jeolpyeon with Addition of Jujube Concentrate

• ä°æ¿¬:Chae Kyung-Yeon

• ÃÖÀºÁ¤:Choi Eun-Jeong

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 26 ~ 31

• Antioxidative Activities of Enzymatic Digests from Dried Citrus unshiu and Citrus grandis Peels

• ÇöÀç¼®:Hyon Jae-Seok

• °­¼º¸í:Kang Sung-Myung/¸¶Èù´Ù:Mahinda Senevirathne/°í¿øÁØ:Koh Won-Joon/¾çż®:Yang Tai-Suk/¿À¸íö:Oh Myung-Cheol/¿Àâ°æ:...

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 18 ~ 25

• Antioxidant Activity and Neuroprotective Effect of Concentrates from Commercial Sweet Persimmon Wine

• ¼­Çý°æ:Seo Hye-Kyung

• Àå¼±¿µ:Jang Sun-Young/±èÇöÁ¤:Kim Hyun-Jung/¹ÚÇØ·æ:Park Hae-Ryong/¹ÚÁßÇù:Park Joong-Hyeop/¾È±¤È¯:Ahn Gwang-Hwan/À̽Âö:Le...

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 13 ~ 17

• Effects of Job Embeddedness on Job Satisfaction, Organizational Commitment and Turnover Intention - ...

• Çϵ¿Çö:Ha Dong-Hyun

• ±è¼º¹Î:Kim Seong-Min

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.1 1 ~ 12