• Effect of Different Cooking Methods and Temperatures on Physicochemical and Sensory Properties of Po...

• Àü¹Î¼±:Jeon Min-Sun

• ½ÉÁ¦¿ø:Shim Je-Won/À±¼±:Yoon Sun

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 309 ~ 316

• Perception and Preference for Tangpyeongchae by Chinese and American University Students

• ÀÌ°æ¾Ö:Lee Kyong-Ae

• ±èº¸¶÷:Kim Bo-Ram/ÃÖÀº¿Á:Choe Eun-Ok/±èÁ¤ÀÎ:Kim Jung-In

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 301 ~ 308

• The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology

• ½Åµ¿¼±:Shin Dong-Sun

• ¹Úº¸¶÷:Park Bo-Ram/À¯¼±¹Ì:Yoo Seon-Mi/Ȳ¿µ:Hwang Young

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 291 ~ 300

• Quality Characteristics of the Sausages Added with Pepper Seed Powder and Pepper Seed Oil

• ±èÇö¾Æ:Kim Hyeon-A

• ±èº´Ã¶:Kim Beong-Chul/±èÀ¯°æ:Kim Yoo-Kyeong

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 283 ~ 289

• Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder

• À¯¾Æ³²:Liu Ya-Nan

• Á¤´ÙÇý:Jeong Da-Hye/Á¤ÁöÇý:Jung Ji-Hye/±èÇö¼÷:Kim Hyun-Sook

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 275 ~ 281

• Fermentation of rice flour with Weissella koreensis HO20 and Weissella kimchii HO22 isolated from ki...

• ÃÖÇýÁ¤:Choi Hye-Jung

• ÀÌÈ­¿ø:Lee Hwa-Won/À±¼±:Yoon Sun

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 267 ~ 274

• A study of consumer demands for menu development of senior-friendly food products: Focusing on senio...

• °ûµ¿°æ:Kwak Tong-Kyung

• ±èÇö¾Æ:Kim Hyun-A/¹éÁø°æ:Paik Jin-Kyung/Àü¹Î¼±:Jeon Min-Sun/½Å¿ø¼±:Shin Weon-Sun/¹Ú±âȯ:Park Ki-Hwan/¹Ú´ë¼·:Park Dae-Seo...

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 257 ~ 265

• Quality Characteristics of Nutrition Bar Substituted with Defatted Ginseng Seed Meal

• Á¶¼º¾Æ:Cho Seong-Ah

• À¯°æ¹Ì:Yoo Kyung-Mi/À̽½:Lee Seul/±è°æŹ:Kim Kyung-Tak/ȲÀΰæ:Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 249 ~ 256

• Comparison of Antioxidant and Anti-proliferative Activities of Perilla (Perilla frutescens Britton) ...

• °û¿µÀº:Kwak Young-Eun

• ±â¼­ÇÏ:Ki Seo-Ha/³ëÀº°æ:Noh Eun-Kyoung/½ÅÇÏ´Ã:Shin Ha-Neul/ÇÑ¿µÁÖ:Han Young-Ju/ÀÌÀ¯³ª:Lee Yu-Na/ÁÖÁöÇü:Ju Ji-Hyeung

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 241 ~ 248

• Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder

• À̼¼Èñ:Lee Se-Hee

• Á¶¼ºÇö:Cho Sung-Hyun

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 233 ~ 239

• Quality Characteristics and Antioxidative Activities of Majakgwa added with Fermented Turmeric Powde...

• ÃÖ¼ö³²:Choi Soo-Nam

• ÃÖÀºÈñ:Choi Eun-Hee/À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.3 223 ~ 231