• Quality Evaluation of Soybean soup by Adding Gwackhyang in Foodservice Operations

• °í¼ºÈñ:Ko Seong-Hee

• À̰濬:Lee Kyung-Yeoun

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 841 ~ 846

• Characterization of pulverized normal and waxy rice starches

• ÇÑÁ¤¾Æ:Han Jung-Ah

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 833 ~ 839

• Effects of Replacing Sugar with Xylitol and Sorbitol on the Textural Properties and Sonsory Characte...

• ÃÖÀ±»ó:Choi Yun-Sang

• ±èÇö¿í:Kim Hyun-Wook/Ȳ°íÀº:Hwang Ko-Eun/±èõÁ¦:Kim Cheon-Jei/ÀÌÈ«¹Ì:Lee Hong-Mie/±è¿Á°æ:Kim Ok-Kyung/ÃÖ°æ¼÷:Choi Kyung-...

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 825 ~ 831

• Studies on Nutritionist¡¯s Perception and Usage of Rice Products among Foodservice Meals in Elementa...

• ±èÀº¼º:Kim Eun-Sung

• ±èÁö¸í:Kim Ji-Myoung/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 815 ~ 823

• Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf bugak (Korean fri...

• Á¤ÀÌÁø:Jung Lee-Jin

• ¼Û¿µ¿Á:Song Yeong-Ok/Á¤¶ó³ª:Chung La-Na/ÃÖÀº¿Á:Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 805 ~ 814

• Analysis on Housewives' Usage, Perception and Willingness to Use Beef Traceability for Settlement of...

• ±èÈ¿Á¤:Kim Hyo-Chung

• ±è¹Ì¶ó:Kim Mee-Ra

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 795 ~ 803

• Comparison of Physicochemical Properties and Cooking Quality of Korean Organic Rice Varieties

• À§ÀºÀÌ:Wi Eun-ui

• ¹ÚÁöÇý:Park Ji-Hye/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 785 ~ 794

• Quality Characteristics of Makgeolli added with Red Bean

• Áø¿µ:Chen Ying

• ȲÁø¾Æ:Hwang Jin-Ah/ÀåÀ±Èñ:Chang Yun-Hee

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 777 ~ 784

• Antioxidant Activities and Quality Characteristics of Bread Added with Dried Mulberry Pomace

• ±èÇöÁ¤:Kim Hyun-Jeong

• ½Å¼÷°æ:Shin Suk-Kyung/±è¹Ì¸®:Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 769 ~ 776

• Changes in quality characteristics of raw ginseng(Panax ginseng C.A. Meyer) pudding during storage

• ±è¿µ°æ:Kim Young-Kyoung

• ±Ç±âÇö:Kwon Ki-Hyun/±èº´»ï:Kim Byeong-Sam/±èÁ¾ÈÆ:Kim Jong-Hoon/Â÷ȯ¼ö:Cha Hwan-Soo

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 761 ~ 768

• The characteristics of Quality and Anti-oxidation of Brown Rice Jeung-pyun Dough Containing Differen...

• Á¤»ó¿­:Jeong Sang-Yeol

• À̼÷¿µ:Lee Sook-Young

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 749 ~ 760

• Quality Characteristics of Seasoning with Different Particle Size of Hericium erinaceus Powder

• À̼±ÁÖ:Lee Sun-Ju

• ¹ÚÁöÇö:Park Ji-Hyun/ÀÌÂù:Lee Chan/¹®º¸°æ:Moon Bo-Kyung

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 741 ~ 747

• Quality Characteristics of Mayonnaise Added with Yuza Juice

• ±è°æ¹Ì:Kim Kyung-Mi

• ÀÌÇöÁö:Lee Hyeon-Ji/±èÁø¼÷:Kim Jin-Sook/±è±ââ:Kim Gi-Chang/À念Àº:Jang Young-Eun

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 733 ~ 739

• Characteristics of Strawberry Jam Containing Strawberry Puree

• ±èÁø¼÷:Kim Jin-Sook

• °­ÀºÁ¤:Kang Eun-Jung/À念Àº:Chang Young-Eun/ÀÌÁöÇö:Lee Ji-Hyun/±è±ââ:Kim Gi-Chang/±è°æ¹Ì:Kim Kyung-Mi

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 725 ~ 731

• Investigation of Physicochemical Properties of Safflower Sprouts Grown Different Wavelengths of Visi...

• Ãֹ̰æ:Choi Mi-Kyeong

• Àå¹®½Ä:Chang Moon-Sik/¾ö¼®Çö:Eom Seok-Hyun/Á¤¿í¼ø:Jung Uk-Sun/°­¸íÈ­:Kang Myung-Hwa

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 717 ~ 724

• The effects of employees' person-environment fit on employees' stress in the family restaurant

• Á¤È¿¼±:Jung Hyo-Sun

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 709 ~ 715

• Effects of Cheonggukjang Powder Made with Black Foods on Liver Function and Lipid Composition in Str...

• ¹ÚÇö¼÷:Park Hyeon-Sook

• ¾ç°æ¹Ì:Yang Kyung-Mi

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 699 ~ 707

• Physicochemical Characteristics of Pumpkin(Cucurbita moschata Duch.) Powder with Different Treatment...

• ½Åµ¿¼±:Shin Dong-Sun

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

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 691 ~ 697

• Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extrac...

• Á¤º¹¹Ì:Jung Bok-Mi

• ½Åż±:Shin Tai-Sun/:Kim Hyung-Rak

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 679 ~ 690

• Changes in the Levels of ¥ã-Aminobutyric Acid and Free Amino Acids during Kimchi Fermentation

• ÀÌÇýÇö:Lee Hye-Hyun

• ±è°ÇÈñ:Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.6 671 ~ 677