• Quality Characteristics of Jelly Containing Added Turmeric (Curcuma longa L.) and Beet (Beta vulgari...

• Á¶¿µ:Cho Young

• Ãֹ̿ë:Choi Mi-Yong

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 481 ~ 489

• Comparisons of Ginsenosides and Anti-inflammatory Effects of White Ginseng and Puffed Red Ginseng

• ½Å¿ë¼­:Shin Yong-Seo

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 475 ~ 480

• Fermentation of Red Ginseng using CKDHC 0801 and CKDHC 0802

• ½Å¿ë¼­:Shin Yong-Seo

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 469 ~ 474

• Preferences and Product Development Opinions of Koreans and Non-Koreans Regarding Commercialization ...

• ÀåÇýÀÚ:Chang Hye-Ja

• ÃÖº¸¶÷:Choi Bo-Ram/À̳ª¿µ:Yi Na-Young/¹Úº¸¼®:Park Bo-Seock/±èÈñ¼±:Kim Hee-Sun

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 458 ~ 468

• Relationship between BMI and the Dining Out Behavior of University Students in the Seoul Area

• ±è¹ÌÁ¤:Kim Mee-Jeong

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 450 ~ 457

• Physicochemical Characteristics of Soybeans Cultivated in Different Regions and the Accompanying Soy...

• ¼­À¯Áø:Seo Yu-Jin

• ±è¹Î°æ:Kim Min-Kyoung/À̽½:Lee Seul/ȲÀΰæ:Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 441 ~ 449

• Survey on Local Foods in Gyeongbuk Province - Yugyo, Silla, Ocean, Gaya Culture -

• ¹Î¿µÈñ:Min Young-Hee

• ¹Ú±Ý¼ø:Park Geum-Soon

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 434 ~ 440

• Changes in Puffer Fish Quality Induced by Soak Time in Maturing Water during Maturation of Puffer Fi...

• ¹®½Â±Ç:Mun Seung-Kwon

• À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 428 ~ 433

• Production of Fermented Tea with Rhodotorula Yeast and Comparison of its Antioxidant Effects to thos...

• °­¿ÁÁÖ:Kang Ok-Ju

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 422 ~ 427

• Relationship between Satisfaction with Foodservice and Customer Loyalty of University Students in Bu...

• ÀÌ°æ¾Æ:Lee Kyung-A

• ·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 413 ~ 421

• Quality Assessment of Soybean Curd Supplemented with Saltwort (Salicornia herbacea L.)

• ±è¸íÈñ:Kim Myung-Hee

• ½Å¹Ì°æ:Shin Mi-Kyung/È«±ÝÁÖ:Hong Geum-Ju/±è°­¼º:Kim Kang-Sung/ÀÌ°æ¾Ö:Lee Kyung-Ae

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 406 ~ 412

• Quality Characteristics of White Bread with Barley Leaves Tea Powder

• ¿°°æÈÆ:Yeom Kyung-Hun

• ±è¹®¿ë:Kim Mun-Yong/Àü¼ø½Ç:Chun Soon-Sil

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 398 ~ 405

• Study on Preference and Using Behavior of Chungkukjang Products in Daegu and Gyeongbuk Area

• ¾È»óÈñ:An Sang-Hee

• ¹Ú±Ý¼ø:Park Geum-Soon/¹Ú¾îÁø:Park Eo-Jin

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 390 ~ 397

• Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder

• ÀÌ°¡È­:Lee Ga-Wha

• ÃÖ¹ÎÀÚ:Choi Min-Ja/Á¤º¹¹Ì:Jung Bok-Mi

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 381 ~ 389

• Preparation and Quality Characterization of Apple Jam with Rosa rugosa Thunb. Fruit

• ±è¹ÌÇö:Kim Mi-Hyun

• ±è¸íÈñ:Kim Myung-Hee/À±¼±ÁÖ:Yun Sun-Ju/À̺´¿ë:Lee Byung-Yong/ÀÌâ¿ø:Lee Chang-Won/±èº¸¾Ö:Kim Bo-Ae/Àå±âÈ¿:Jang Ki-Hyo/ÀÌ...

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 367 ~ 380

• Quality Characteristics of Sauteing Chili Sauce Shrimp with Red Wine

• ±èÇý¿µ:Kim Heh-Young

• °í¼ºÈñ:Ko Sung-Hee/À̰濬:Lee Kyung-Yeoun

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 358 ~ 366

• Survey on Menu Satisfaction and Preferences of High School Boarding Students in Gyeonggi Province

• ½Å¼º¹Î:Shin Sung-Min

• ¹èÇöÁÖ:Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.4 347 ~ 357