• A Study of Cultural Aspects of Kimchi in ¡¸Banchandeungsok¡¹

• À̼Ö:Lee Sol

• Áö¸í¼ø:Ji Myoung-Soon/±èÇâ¼÷:Kim Hyang-Sook

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 486 ~ 497

• Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic...

• °­¹Ì¶õ:Kang Mi-Ran

• ¼ÛÁ¤Èñ:Song Jung-Hee/¹Ú¼ºÈñ:Park Sung-Hee/ÀÌÁ¾Èñ:Lee Jong-Hee/¹ÚÇØ¿õ:Park Hae-Woong/±èÅ¿î:Kim Tae-Woon

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 480 ~ 485

• Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Por...

• ȲÀº¼±:Hwang Eun-Sun

• ´º¾ÈµµÆ¼:Nhuan Do Tai

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 472 ~ 479

• Physicochemical Properties and Sensory Evaluation of Brown Waxy Rice Yetgangjeong Prepared Using Dif...

• ³ëÁØÈñ:No Jun-Hee

• ±èÇöÁø:Kim Hyun-Jin/ÃÖÀº¿Á:Choi Eun-Ok/ÀÌ°æ¾Ö:Lee Kyong-Ae/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 463 ~ 471

• Optimization of the Preparation of Rice Snack by Response Surface Methodology

• ÃÖ¿ÁÀÚ:Choi Ok-Ja

• Á¤Èñ³²:Jung Hee-Nam/±è¿ëµÎ:Kim Young-Doo/½ÉÀçÇÑ:Shim Jae-Han/°û»óÈ£:Kwak Sang-Ho/½É±âÈÆ:Shim Ki-Hoon

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 454 ~ 462

• Quality Characteristics of Sausage Prepared with Black Garlic Extract and Dried Powder of Specialize...

• À±È¯½Ä:Yoon Hwan-Sik

• ½ÅÁ¤Çý:Shin Jung-Hye/°­¹ÎÁ¤:Kang Min-Jung

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 444 ~ 453

• Changes in Quality Characteristics of Soybean Paste Doenjang with Addition of Garlic during Fermenta...

• °­Àç¶õ:Kang Jae-Ran

• ±è°æ¹Î:Kim Gyeong-Min/ȲÃÊ·Õ:Hwang Cho-Rong/Á¶°è¸¸:Cho Kye-man/ȲÁ¤Àº:Hwang Chung-Eun/±èÁ¤È¯:Kim Jeong-Hwan/±èÁ¤»ó:Kim J...

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 435 ~ 443

• Quality Characteristics of Cookies Prepared with Oat and Barley Powder

• ±èº¸¿µ:Kim Bo-Young

• ÃÖÈñ¼±:Choi Hee-Sun/·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 428 ~ 434

• Quality Characteristics of Bread Added with Stevia Leaf Powder

• ÃÖ¼ø³²:Choi Soon-Nam

• Áֹ̰æ:Joo Mi-Kyoung/Á¤³²¿ë:Chung Nam-Yong

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 419 ~ 427

• A Study on the Selection Attribute of Bakery Stores using Correspondence Analysi

• À̱¤¼®:Lee Kwang-Suck

• ±èÀºÁö:Kim Eun-Ji/Á¤È¿¼±:Jung Hyo-Sun

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 412 ~ 418

• Quality and Antioxidant Activity Characteristics During Storage of Tea Leaf Pickles with Different V...

• ¹Úº¸¶÷:Park Bo-Ram

• ¹ÚÁøÁÖ:Park Jin-Ju/ȲÀα¹:Hwang In-Guk/ÇÑÇý¹Î:Han Hye-Min/½Å¸»½Ä:Shin Mal-Shick/½Åµ¿¼±:Shin Dong-Sun/À¯¼±¹Ì:Yoo Seon-Mi

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 402 ~ 411

• Adding Effect of Lotus Leaf Extract on the Quality of Beef Jerky

• ¹Ú°æ¼÷:Park Kyung-Sook

• ÀÌÀç»ó:Lee Jae-Sang/¹ÚÇö¼÷:Park Hyun-Suk/ÃÖ¿µÁØ:Choi Young-Joon/¹Ú¼º¼÷:Park Sung-Suk/Á¤ÀÎö:Jung In-Chul

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 394 ~ 401

• Quality Characteristics of Bread Dough added with Immature Chalssalbori Flour

• ±è¿¹½½:Kim Ye-Seul

• ¹ÚÁÖ¿¬:Park Ju-Yeon/ÀÌÁ¤Èñ:Lee Jeung-Hee

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 385 ~ 393

• Effect of Pan-frying on Anthocyanin Content in Hwajeon with Varying Proportion of Glutinous Black Ri...

• ¼­Á¤Èñ:Surh Jeong-Hee

• °íÀº¹Ì:Koh Eun-Mi

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 378 ~ 384

• Antioxidant Effects of Sanchae-namul in Mice Fed High-Fat and High-Sucrose Diet

• ÃÖÇÏ´Ã:Choi Ha-Neul

• °­¼öÁ¤:Kang Su-Jung/ÃÖÀº¿Á:Choe Eun-Ok/Á¤¶ó³ª:Chung La-Na/±èÁ¤ÀÎ:Kim Jung-In

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.4 369 ~ 377