• Review on Sools, Korean Traditional Rice Liquors of Ancient Literatures Published in 1400~1600s: Foc...

• ¿ø¼±ÀÓ:Won Sun-im

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 193 ~ 208

• Effects of Agarum cribrosum on the Improvements in Treating Constipation and Plasma lipid Profiles

• ¹Ú¼º½Å:Park Sung-Jin

• ±èº½:Kim Bom/±è¹ÎÁ¤:Kim Min-Jeong/±è¿µ¾ð:Kim Young-Eon/¹Ú¼ºÇý:Park Sung-Hye/¹Úűæ:Park Tae-Gil

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 185 ~ 192

• Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Pow...

• ÁÖ½ÅÀ±:Joo Shin-Youn

• ±è¿Á¼±:Kim Ok-Sun/ÀüÈñ°æ:Jeon Hee-Kyung/ÃÖÇØ¿¬:Choi Hae-Yeon

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 177 ~ 184

• A Study on the Importance and Satisfaction of Consumers in Selecting a Side Dish at a Coffee Shop

• ±è¾Ö¿µ:Kim Ae-Young

• À̼öÁ¤:Lee Su-Jeong/°í¼ºÈñ:Ko Seong-Hee

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 169 ~ 175

• Development of an Educational App for Safe Dietary Life based on Elementary School Parents¡¯ Percept...

• äÇöÀÚ:Chae Hyeon-Ja

• ±èÁ¤¿ø:Kim Jeong-Weon

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 161 ~ 168

• Quality Characteristics of Castella Prepared by Substituting Sugar with Stevia Leaf Powder

• ÃÖ¼ø³²:Choi Soon-Nam

• ±èÇöÁ¤:Kim Hyun-Jung/Áֹ̰æ:Joo Mi-Kyoung/Á¤³²¿ë:Chung Nam-Yong

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 153 ~ 160

• Effect of Packaging on Aroma Stability of Curry Powder during Storage

• ÃÖÁغÀ:Choi Jun-Bong

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 147 ~ 152

• Quality Characteristics of Bakery Products with Whole Green Wheat Powder

• ±èÁø¿µ:Kim Jin-Young

• À̱âÅÃ:Lee Ki-Teak/ÀÌÁ¤Èñ:Lee Jeung-Hee

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 137 ~ 146

• Impact of Milling Method on Quality Parameters of Waxy Sorghum Flour

• ·ùº¹¹Ì:Ryu Bog-Mi

• ±èâ¼ø:Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 129 ~ 135

• Physiochemical Characteristics and Antioxidant Activity of Soybean Curd Added with Saltwort (Salicor...

• ½Å¹Ì°æ:Shin Mi-Kyung

• ±è¸íÈñ:Kim Myung-Hee/È«±ÝÁÖ:Hong Geum-Ju

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 123 ~ 127

• Antioxidant Activity and Quality Characteristics of Sulgidduk prepared with Prunus yedoensis Matsumu...

• ÁÖ½ÅÀ±:Joo Shin-Youn

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 115 ~ 122

• A Survey on the Perceptions of Consumer Organizations to Promote Risk Communication for Food Additiv...

• ¼ÒÀ±Áö:So Yun-Ji

• ±è¼±¾Æ:Kim Sun-A/ÀÌÁöÇö:Lee Jee-Hyeon/¹ÚÀº¿µ:Park Eun-Young/±èÈñÁ¤:Kim Hee-Jung/±èÁö¼±:Kim Ji-Sun/±èÁ¤¿ø:Kim Jeong-Weon

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 105 ~ 113

• The Housewife¡¯s Current Use and Demand for Processed Rice Food Products

• ±è¼ö¹Î:Kim Soo-Min

• ÀÌÁø½Ç:Lee Jin-Sil/ÇÑÁ¤¾Æ:Han Jung-Ah/±è¿µ½Ä:Kim Young-Sik/¹éÁø°æ:Paik Jin-Kyung/ȲÇý¼±:Hwang Hye-Sun/À̳ª¿µ:Yi Na-Young...

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.2 95 ~ 104