• A Study on Coffee Shop Use and the Influence of Physical Environment of Coffee Shop on Customer Beha...

• Àü¹Î¼±:Jeon Min-Sun

• Á¶¹Ì³ª:Jo Mi-Na

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 825 ~ 838

• Quantitative Changes of Nutritional Composition of Spaghetti Squash by Boiling

• ÇÑÇý°æ:Han Hye-Kyung

• °­¹Î½Â:Kang Min-seung/³ªÁ¾¹Î:Na Jong-min/À±Çö³à:Yoon Hyun-Nye/±è¼ö¿¬:Kim Su-Yeon/±è¼¼³ª:Kim Se-Na/±èÁ¤ºÀ:Kim Jung-Bong/...

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 815 ~ 823

• Quality Characteristics of Sikhye with Varied Levels of Sweet Pumpkin during Storage

• ¾È¿¬È­:An Yeon-Hwa

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

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 803 ~ 814

• Optimization of Black Garlic Extract Curing Conditions for Mackerel Using Response Surface Methodolo...

• ½ÅÁ¤Çý:Shin Jung-Hye

• °­¹ÎÁ¤:Kang Min-Jung/±è¶óÁ¤:Kim Ra-Jeong/À±È¯½Ä:Yoon Hwan-Sik/¼º³«ÁÖ:Sung Nak-Ju

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 793 ~ 801

• The Effect of Adding Lotus Root and Leaf Powder on the Quality Characteristics of Cooked Pork Pattie...

• Á¤ÀÎö:Jung In-Chul

• ¹ÚÇö¼÷:Park Hyun-Suk/ÃÖ¿µÁØ:Choi Young-Joon/¹Ú¼º¼÷:Park Sung-Suk/±è¹ÎÁÖ:Kim Min-Ju/¹Ú°æ¼÷:Park Kyung-Sook

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 783 ~ 791

• Sensory Characteristics of Espresso Coffee According to Green Coffee Processing

• ÃÖÀ¯¹Ì:Choi Yoo-Mei

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 773 ~ 781

• The Quality Characteristics and Antioxidative Activity of Sulgidduk Supplemented with Ramie Leaf Pow...

• ¹Ú¼º¼ø:Park Seong-Soon

• ±è¼øÀÓ:Kim Sun-Im/½É±âÇö:Sim Ki-Hyeon

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 763 ~ 772

• The quality Characteristics of Saccharified Cherry Tomato Gruel Prepared with Rice Mash

• ±èÁø¼÷:Kim Jin-Sook

• ±èÀÚ¿µ:Kim Ja-Young/¾çÁö¿ø:Yang Ji-Won

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 755 ~ 762

• Physicochemical Properties of High Yielding Non-waxy Rice Flours Extruded with Different Moisture Co...

• Á¤¼ÒÈñ:Jeong So-Hee

• °­À§¼ö:Kang Wie-Soo/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 745 ~ 754

• The Cooking Characteristics of High-yielding Japonica and Tongil Type Rice

• ¹Ú¼±Áø:Park Sun-Jin

• ¹Ú°æȯ:Park Kyoung-Whan/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 735 ~ 743

• Quality Characteristics of Sulgidduk Added with Hizikia fusiformis Powder

• ÀÌ¿¬Á¤:Lee Yeon-Jung

• ±èÀºÈñ:Kim Eun-Hee

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 723 ~ 733

• Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid...

• ȲÀº¼±:Hwang Eun-Sun

• ±è°ÇÈñ:Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 713 ~ 721

• The Quality Characteristics of Sausage with Added Black Garlic Extracts

• ½ÅÁ¤Çý:Shin Jung-Hye

• °­¹ÎÁ¤:Kang Min-Jung/±è¶óÁ¤:Kim Ra-Jeong/¼º³«ÁÖ:Sung Nak-Ju

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 701 ~ 711

• The Characteristics and Optimizing Production Conditions of Pasta Prepared with Yam Powder

• ³ªÀ¯¸®:Na Yu-Ri

• À±Àº¾Æ:Yun Eun-A/ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 691 ~ 700

• Development and Characterization of Rice Cookies Containing Germinated Yakkong Powder

• ÇÑÁ¤¾Æ:Han Jung-Ah

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 681 ~ 689

• Quality Characteristics of Frying Mix added with Brown Rice Fiber

• ÃÖ½ÂÀÏ:Choi Seung-Il

• ±èÅÂÁ¾:Kim Tae-Jong/¹ÚÁøÈñ:Park Jin-Hee/ÀÓÃá¼±:Lim Chun-Son/±è¹®¿ë:Kim Mun-Yong

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 671 ~ 680

• The quality Characteristics of Saccharified Minor Cereal Gruel Prepared with Different Grain Kojis

• ȲÀα¹:Hwang In-Guk

• ±èÁø¼÷:Kim Jin-Sook/À¯¼±¹Ì:Yoo Seon-Mi/±èÀÚ¿µ:Kim Ja-Young/¾çÁö¿ø:Yang Ji-Won

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 661 ~ 669

• Quality characteristics of Sulgidduk by the Addition of Apricot Seed Powder

• ÃÖ¿ì½Â:Choi Woo-Seoung

• Ãֹ̰æ:Choi Mi-Kyung/ä°æ¿¬:Chae Kyung-Yeon

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 653 ~ 659

• Seoul Elementary School Students' Perception and Information Needs on Artificial Food Colorants

• °í¹®Èñ:Ko Moon-Hee

• ±èÁ¤¿ø:Kim Jeong-Weon

• Korean Journal of Food and Cookey Science   2011  Volume.27  No.6 643 ~ 651