• Physiological and Sensory Characteristics of Brown Stock Depending on Salt Content

• ÃÖ¼ö±Ù:Choi Soo-Keun

• ±èµ¿¼®:Kim Dong-Seok

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 665 ~ 675

• Quality Characteristics of Natural Sugars Prepared from Domestic Sugar Beet and Commercial Sugars

• ¹ÚÁØÈñ:Park Joon-Hee

• À̼ö¿ø:Lee Su-Won/¹®Çý°æ:Moon Hye-Kyung/ÀÌ¿ø¿µ:Lee Won-Young

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 655 ~ 664

• Survey on Consumers' Perception of Fresh-cut Root Vegetables

• Àå¹Î¼±:Chang Min-Sun

• ±èÁö°­:Kim Ji-Gang/±è°ÇÈñ:Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 649 ~ 654

• Preparation and Characterization of Physicochemical and Sensory Properties of Bread Enriched with Tw...

• À̺´¿ë:Lee Byung-Yong

• À̸¼À½:Lee Malp-Eum/¿ÀÁøȯ:O Jin-Hwan/±èÀºÃÊ:Kim Eun-Cho/¼­Á¤Èñ:Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 636 ~ 648

• Optimization of Cookies Prepared with Hizikia fusiformis Powder Using Response Surface Methodology

• ±èÇö¼÷:Kim Hyun-Sook

• ½ÅÀº¼ö:Shin Eun-Soo/·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 627 ~ 635

• Optimization of Germinated Brown Rice Cookie Prepared with (Laminaria longissima) Seatangle Powder

• Ç¥¼­Áø:Pyo Seo-Jin

• À̼±¹Ì:Lee Sun-Mee/ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 617 ~ 626

• Development of Self-Managed Food Sanitation Check-List and On-Site Monitoring of Food Sanitation Man...

• Á¤¹ÎÀç:Chung Min-Jae

• ÃÖÁ¤È­:Choi Jung-Hwa/·ù°æ:Ryu Kyung/°ûµ¿°æ:Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 603 ~ 616

• Parent's Behavior and Perception of Their Kids' Snacking Behavior and Dietary Life Education

• ±èÀ¯°æ:Kim Yoo-Kyeong

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 596 ~ 602

• Quality Characteristics of Tofu Prepared with Lycii fructus Powder during Storage

• ¹Úº¹Èñ:Park Bock-Hee

• °í°æ¹Ì:Koh Kyeong-Mi/ÀüÀº·Ê:Jeon Eun-Raye

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 586 ~ 595

• Optimization of Muffin Preparation by Addition of Dried Burdock (Arctium lappa L) Powder and Oligosa...

• ±è¹Ì°æ:Kim Mi-Kyung

• ±è¿ø¸ð:Kim Weon-Mo/ÀÌÇýÁ¤:Lee Hey-Joeng/ÃÖÀº¿µ:Choi Eun-Young

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 575 ~ 587

• Quality Characteristics of Pork Meat Patties Formulated with either Steam-dried Green Tea Powder or ...

• Á¶»óÈÆ:Cho Sang-Hoon

• Á¤ÀåÈ£:Chung Chang-Ho

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 567 ~ 574

• Preparation and Characteristics of Sulgidduk Containing Different Amounts of Black Garlic Extract

• ½ÅÁ¤Çý:Shin Jung-Hye

• ±èÀ±¾Æ:Kim Yun-Ah/°­¹ÎÁ¤:Kang Min-Jung/¾ç½Â¹Ì:Yang Seong-Mi/¼º³«ÁÖ:Sung Nak-Ju

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 559 ~ 566

• Quality Characteristics of Jook Prepared with Green Laver Powder

• À̹̰æ:Lee Mi-Kyoung

• ÃÖ»óÈ£:Choi Sang-Ho/ÀÓÈ«½Ä:Lim Hong-Sik/¾ÈÁ¾¼º:Ahn Jong-Sung

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 552 ~ 558

• Quality Characteristics of Sulgidduk with Yacon Powder

• ÀÌÀº¼÷:Lee Eun-Suk

• ½ÉÀç¿ë:Shim Jae-Yong

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 545 ~ 551

• Quality Characteristics of Salad Dressing Prepared with Mulberry Fruit Powder

• ÀÌ¿µÁÖ:Lee Young-Ju

• ·ùÈ«¼ö:Ryu Hong-Soo/Àü¼ø½Ç:Chun Soon-Sil

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 537 ~ 544

• Effects of Seasonings and Flavor Spices on Tenderizing Activity of Fig and Kiwifruit Sauce for Meat ...

• ±è¹ÌÇö:Kim Mi-Hyun

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

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 530 ~ 536

• Study on Healthy Food Behavior and Recognition of Healthy Asian Food

• ¹Î°èÈ«:Min Kye-Hong

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 521 ~ 529

• Influence of Service Marketing-Mix(7Ps) on Consumers' Risk Perception of Eating at Family Restaurant...

• À±ÅÂȯ:Yoon Tae-Hwan

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 511 ~ 520

• Quality Characteristics of Bread with Added Black Garlic Extract

• ¾ç½Â¹Ì:Yang Seung-Mi

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

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 503 ~ 510

• Total Phenolic Contents and Antioxidant Activities of Undaria pinnatifida and Capsosiphon fulvescens

• ±èÀ¯°æ:Kim Yoo-Kyeong

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2010  Volume.26  No.5 499 ~ 502