• 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.4 489 ~ 497

• Quality Characteristics and Antioxidant Activities of Chocolate Added with Mulberry Pomace

• Ȳ¹ÌÇö:Hwang Mee-Hyun

• ÀüÇý·Ã:Jeon Hye-Lyun/±èÇüµ·:Kim Hyung-Don/ÀÌ»ó¿ø:Lee Sang-Won/±è¹Ì¸®:Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 479 ~ 487

• Quality Characteristics of Muffins Added with Whole Waxy Sorghum Flour

• ¹èÈ¿Á¦:Bae Hyo-Je

• ·ùº¹¹Ì:Ryu Bog-Mi/¿ì°ü½Ä:Woo Koan-Sik/¼­¸íö:Seo Myung-Chul/±èâ¼ø:Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 473 ~ 478

• Quality Characteristics of Pound Cake added with Angelica gigas Nakai Powder

• ¹Ú±Ý¼ø:Park Geum-Soon

• ¾È»óÈñ:An Sang-Hee

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 463 ~ 471

• Trend analysis on the financial soundness of contract foodservice management companies(CFMC) : appro...

• ¹Ú¹®°æ:Park Moon-Kyung

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 451 ~ 461

• Effect of an Oil-Water Fryer on Quality Properties of Deep Frying Oil Used for Chicken

• ¼ÕÁ¾¿¬:Son Jong-Youn

• °­±Ù¿Á:Kang Kun-Og

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 443 ~ 450

• Quality Characteristics and Storage Stability of Bread with Cabbage Powder

• ±è¼¼Èñ:Kim Se-Hee

• ÀÌÈñÁ¤:Lee Hee-Jeong/¹éÀçÀº:Paik Jae-Eun/ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 431 ~ 441

• A Study on Applying the Biopolymer (hydroxyethyl methylcellulose) to Prepare Quick Bread Rice Muffin...

• ±èÁÖÈñ:Kim Joo-Hee

• °­¹Ì¿µ:Kang Mi-Young

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 423 ~ 429

• Investigation into the Preference and Demand for Functional Drinks (Korean Traditional Drinks)

• ±è±Í¼ø:Kim Gui-Soon

• ¹Ú±Ý¼ø:Park Geum-Soon

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 413 ~ 421

• Effects of Acrylamide Formation and Quality Characteristics Before Frying French Fries

• ±èÁø¸¸:Kim Jin-Man

• ÃÖÀ±»ó:Choi Yun-Sang/ÃÖÁöÈÆ:Choi Ji-Hun/±¸º»±Ô:Koo Bon-Kou/¶óÀÓÁ¤:La Im-Joung/±èõÁ¦:Kim Cheon-Jei

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 407 ~ 412

• Physicochemical Properties of Ground Pork with Safflower (Carthamus tinctorius L.) Seed during Refri...

• ¹Ú°æ¼÷:Park Kyung-Sook

• ±è¹ÎÁÖ:Kim Min-Ju/¹ÚÇö¼÷:Park Hyun-Suk/ÃÖ¿µÁØ:Choi Young-Joon/Á¤ÀÎö:Jung In-Chul

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 399 ~ 405

• Effect of Pre-Fermentation Condition on Quality Characteristics of Small Packaged Cabbage Kimchi

• ±èÀ¯¿ø:Kim Yoo-Won

• ÇѼ­¿µ:Han Seo-Young/ÃÖÇý¼±:Choi Hye-Sun/ÇѱÍÁ¤:Han Gwi-Jung/¹ÚÇý¿µ:Park Hye-Young

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 391 ~ 397

• Characteristics of Sanghwabyung(traditional leavened bread)made with Black-wheat Flour

• À̼ø¿µ:Lee Soon-Young

• °í¼ºÈñ:Ko Seong-Hee/ÃÖ¿ø¼®:Choi Won-Surk/ÇÑ¿µ¼÷:Han Young-Sook

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 383 ~ 390

• Quality Characteristics and Granule Manufacture of Mulberry and Blueberry Fruit Extracts

• ¹ÚÇý¹Ì:Park Hye-Mi

• ¾ç¼öÁø:Yang Su-Jin/°­ÀºÁö:Kang Eun-Ji/ÀÌ´ëÈÆ:Lee Dae-Hoon/±è´ëÀÍ:Kim Dae-Ik/È«ÁÖÇå:Hong Joo-Heon

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 375 ~ 382

• Quality Characteristics of Baechu Kimchi Prepared with Domestic and Imported Solar Salts during Stor...

• ÀÌÀμ±:Lee In-Seon

• ±èÇâ¼÷:Kim Hyang-Sook/±èÇý¿µ:Kim Hae-Young

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.4 363 ~ 374