• A Survey on the Knowledge and Preferences for Korean Food Among Unmarried Foreigners Residing in Kor...

• °û¿ëÈ­:Kwak Yong-Wha

• ³²À¯¼±:Nam Yu-Sun/Á¤Èñ¼±:Jeong Hee-Sun

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 337 ~ 347

• Literature Review of Tangpyeongchae in Cook Books Published in 1700¡­1960s

• ÀÌ°æ¾Ö:Lee Kyong-Ae

• ±èº¸¶÷:Kim Bo-Ram/±èÇâ¼÷:Kim Hyang-Sook/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 327 ~ 335

• Antioxidative Activities and Antibrowning Effects of Green Tea Extracts and Propolis

• Àå¹Î¼±:Chang Min-Sun

• ¹Ú¹ÌÁö:Park Mi-Ji/Á¤¹®Ã¶:Jeong Moon-Cheol/±èµ¿¸¸:Kim Dong-Man/±è°ÇÈñ:Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 319 ~ 326

• Antioxidant Activity and Differentiation Effect of Taraxacum mongolicum Extracts against Hydrogen Pe...

• ¼­ÁöÀº:Seo Ji-Eun

• ±è°ÇÈñ:Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 311 ~ 318

• The Effects of Corporate Social Responsibility (CSR) Activities on Customer Trust and Customer Satis...

• Á¤È¿¼±:Jung Hyo-Sun

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 299 ~ 310

• The Effects of Service Encounters in a Family Restaurant on Customer Value and Behavioral Intent

• Á¤È¿¼±:Jung Hyo-Sun

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 285 ~ 298

• Optimization of Ethanol Extraction Conditions for Functional Components from Lespedeza cuneata Using...

• ±è´ëÀÍ:Kim Dae-Ik

• :Hong Joo-Heon

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 275 ~ 283

• Degree of Rancidity and Sensory Characteristics of Frying Oils with Reuse and Storage at Home

• À̽½:Lee Seul

• °­¼±Èñ:Kang Sun-Hee/±è¹Î°æ:Kim Min-Kyoung/¼Û¼ø¶õ:Song Soon-Ran/À±È¿Áø:Yoon Hyo-Jin/À̹οì:Lee Min-Woo/°­ÈñÁø:Kang Hee-Ji...

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 265 ~ 273

• Development of Value-added Hot Sauce Products with Korean Chili Peppers (Capsicum annuum L.)

• À̽½:Lee Seul

• À¯°æ¹Ì:Yoo Kyung-Mi/¹ÚÀ纹:Park Jae-Bok/ȲÀΰæ:Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 257 ~ 263

• Change of Free Amino Acid and Nucleotide Compound of Puffer Fish Fillet under Storage Condition

• ¹®½Â±Ç:Mun Seung-Kweon

• ¼º±âÇù:Sung Ki-Hyup/À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 249 ~ 255

• Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese

• ¹ÚÇý¶õ:Park Hey-Ran

• À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 241 ~ 247

• Study on Nutrition Education and Perception of Nutrition Teachers and Dietitians in Gyeongnam Area

• Á¤È¿¼÷:Cheong Hyo-Sook

• ÀÌÁ¤¼÷:Lee Jung-Suk

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.3 229 ~ 240