• The Growth Kinetics of S. aureus Inoculated onto Potentially High Risk Foods in School Foodservice O...

• ÃÖÁ¤È­:Choi Jung-Hwa

• ±èÀºÁ¤:Kim Eun-Jung/À±±â¼±:Yoon Ki-Sun/°ûµ¿°æ:Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 335 ~ 345

• The Influence of Seafood Education on Students' Preferences and Perceptions of Seafood Menu Items Pr...

• ±èÀ¯°æ:Kim Yoo-Kyeong

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 330 ~ 334

• Proteolytic Effect of Fruit Flesh and Crude Enzyme Extract from Fruits on Myofibrilar Protein

• ±è¹ÌÇö:Kim Mi-Hyun

• ³ëÁ¤ÇØ:Rho Jeong-Hae/±è¹ÌÁ¤:Kim Mee-Jeong

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 323 ~ 329

• Effect of Mixed Soybeans Materials on Qulity Characteristics of Traditional Soybean Paste(Doenjang) ...

• ±è±Í¿µ:Kim Gwi-Young

• ¹®Çý°æ:Moon Hye-Kyung/À̼ö¿ø:Lee Su-Won/¹®Àç³²:Moon Jae-Nam/À±¿øÁß:Yoon Won-Jung

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 314 ~ 322

• Preparation and Quality Characteristics of Yogurt with Black Garlic Extracts

• ½ÅÁ¤Çý:Shin Jung-Hye

• ±è°æ¹Î:Kim Gyoung-min/°­¹ÎÁ¤:Kang Min-Jung/¾ç½Â¹Ì:Yang Seung-Mi/¼º³«ÁÖ:Sung Nak-Ju

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 307 ~ 313

• Sensory Characteristics of Espresso Coffee in Relation to the Classification of Green Arabica Coffee

• ÃÖÀ¯¹Ì:Choi Yoo-Mei

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 300 ~ 306

• Quality Characteristics and Acceptability of Curried Rice with Cheonggukjang Powder for Development ...

• Á¤¹ÌÈñ:Jung Mi-Hee

• ÀÌÀμ±:Lee In-Seon/±èÇâ¼÷:Kim Hyang-Sook

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 290 ~ 299

• The Sensory and Physical Quality of Sous-Vide Cooking Beef Sirloin Meat

• ¾ÈÁ¾¼º:Ahn Jong-Sung

• Á¤ÀåÈ£:Chung Chang-Ho

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 281 ~ 289

• The Effects of Verbal and Nonverbal Communication of Service Providers in the Family Restaurant on t...

• Á¤È¿¼±:Jung Hyo-Sun

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 272 ~ 280

• Antioxidative Activity of Yacon and Changes in the Quality Characteristics of Yacon Pickles during S...

• ¹®¹ÌÁ¤:Moon Mi-Jung

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

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 263 ~ 271

• The Sanitary Performance and Sanitary Education of Elementary and Middle School Food Service Employe...

• È«¿Ï¼ö:Hong Wan-Soo

• ÀÓÁ¤¹Ì:Yim Jeong-Mi/ÃÖ¿µ½É:Choi Young-Sim

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 252 ~ 262

• Quality Characteristics and Antioxidative Activities of Guavapyun Added Korean Guava Fruit Extract

• ±è¹ÎÁÖ:Kim Min-Ju

• ÃÖÇØ¿¬:Choi Hae-Yeon/:Kim Sun-Im

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 246 ~ 251

• Physiological Characteristics and Manufacturing of the Processing Products of Sprout Vegetables

• ±è´ö¼÷:Kim Duk-Sook

• À̱ٺ¸:Lee Keun-Bo

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 238 ~ 245

• Assessment Using Practices and Quality of Food Safety Information on the Internet

• ÀÌÇý¿¬:Lee Hye-Yeon

• ÀÓÅ¿¬:Lim Tae-Youn/ÀÌÁøÇâ:Lee Jin-Hyang/¹Ú¹Î°æ:Park Min-Kyung/¹Ú¹Î°æ:Park Min-Kyung/ä¹ÌÁø:Chae Mi-Jin/¹èÇöÁÖ:Bae Hyun-...

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.3 229 ~ 237