• Development and Application of a Novel Tomato Sauce Using Natural Seasoning

• ±èÁ¤Èñ:Kim Jung-Hee

• ÀÌ¿µ¹Ì:Lee Young-Mee/ÁÖ³ª¹Ì:Joo Na-Mi/ÃÖ°æ¼÷:Choi Kyung-Suk/¼ÕÁ¤¹Î:Sohn Cheong-Min/¹Ú»óÇö:Park Sang-Hyun/Á¤Á¤¼ø:Chung Ch...

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 238 ~ 145

• Physicochemical and Sensory Properties of Rice Stored in an Unused Tunnel

• ¹®°©¼ø:Moon Gap-Soon

• ±è¹ÌÁ¤:Kim Mi-Jeong/Áø¸íÈñ:Jin Myung-Hee/±è¼ö¿¬:Kim Su-Yeon/¹Ú¼Ò¿µ:Park So-Young/·ùº¹¹Ì:Ryu Bog-Mi

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 220 ~ 228

• Bioconversion of Soybean Isoflavone by Lactobacillus plantarum and Bifidobacterium longum

• ±èÀκ¹:Kim In-Bok

• ½Å¼±:Shin Sun/ÀÓº´¶ô:Lim Byung-Lak/¼º±Ý¼ö:Seong Gem-Soo/ÀÌ¿µÀº:Lee Young-Eun

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 214 ~ 219

• Antibacterial Activities of Essential Oil from Zanthoxylum schinifolium Against Food-Borne Pathogens

• Àå¹Ì¶õ:Jang Mi-Ran

• ¼­ÁöÀº:Seo Ji-Eun/ÀÌÁ¦Çõ:Lee Je-Hyuk/±è°ÇÈñ:Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 206 ~ 213

• Quality Characteristics of Pound Cake with Addition of Cashew Nuts

• ÃÖ¼ø³²:Choi Soon-Nam

• Á¤³²¿ë:Chung Nam-Yong

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 198 ~ 205

• Quality Characteristics and Storage Properties of Gat Kimchi added with Oyster Shell Powder and Sali...

• Á¤º¹¹Ì:Jung Bok-Mi

• Á¤¼±Áø:Jung Sun-Jin/±èÀº½Ç:Kim Eun-Sil

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 188 ~ 197

• Sensory Characteristics of Traditional Kochujang Containing Essential Oils

• ¼­ÁöÀº:Seo Ji-Eun

• ÇÑÇý°æ:Han Hye-Kyoung/Á¤¹Ì¼÷:Chung Mi-Sook/±è°ÇÈñ:Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 180 ~ 187

• Antioxidative Activity of Crackers Made with a Guava(Psidium guajava Linn.) Leaf Extract Harvested i...

• Ç㿹Áø:Heo Ye-Jin

• ½É±âÇö:Sim Ki-Hyeon/ÃÖÇØ¿¬:Choi Hae-Yeon/:Kim Sun-Im

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 171 ~ 179

• Effect of Microwave Treatment and Packaging Methods on Extending the Shelf-Life of RTE Rice Balls at...

• ¹è¿µ¹Î:Bae Young-Min

• À̼±¿µ:Lee Sun-Young

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 165 ~ 170

• Exploring Korean Typical Tastes, Flavors and Foods Using Delphi Technique

• Â÷¼º¹Ì:Cha Sung-Mi

• Á¤¶ó³ª:Chung La-Na/Á¤¼­Áø:Chung Seo-Jin/±è±¤¿Á:Kim Kwang-Ok/ÇѱÍÁ¤:Han Gwi-Jung/ÀÌ»õ·Ò:Lee Sae-Rom

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 155 ~ 164

• Quality Characteristics of Green Tea Dasik Containing Sugar Alcohol and Agar

• ÇÑ¿µ¼÷:Han Young-Sook

• ÃÖ¿ø¼®:Choi Won-Seok

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 146 ~ 154

• A Study on the Effects of Perceived Service Quality in Upscale Korean Restaurants upon Customer¡¯s F...

• Á¤È¿¼±:Jung Hyo-Sun

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 129 ~ 137

• Optimization of Iced Cookie Prepared with Dried Oak Mushroom (Lentinus edodes) Powder using Response...

• Á¤Àº°æ:Jung Eun-Kyung

• ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 121 ~ 128

• Preference and Quality Characteristics of Jeolpyun Containing Citron (Citrus junos Sieb.) Leaf Powde...

• ÁÖÇà¼÷:Joo Hang-Sook

• ¹ÚÁ¤Àº:Park Jung-Eun/Àå¸í¼÷:Jang Myung-Sook

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.2 111 ~ 120