• Quality Characteristics of Yackwa with Red Ginseng Marc Powder

• Àå¿ÁÈñ:Zang Ok-Hee

• ¹ÚÁöÇö:Park Ji-Hyun/±è¼±Èñ:Kim Sun-Hee/À̼±¿µ:Lee Sun-Yung/¹®º¸°æ:Moon Bo-Kyung

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 800 ~ 805

• Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology

• ¹ÚÈñÀü:Park Hee-Jeon

• Á¤¼ÒÈñ:Jeong So-Hee/À±ÇØÈÆ:Yoon Hae-Hoon/Á¤ÁöÇý:Jung Ji-Hye/¼ÛÁö¿µ:Song Ji-Young

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 792 ~ 799

• Antioxidative Activity of Beverage with Water and Ethanol Extracts of Maegmundong (Liriope platyphyl...

• ÀÌ°æ¾Ö:Lee Kyong-Ae

• ¹ÚÁø¼÷:Park Jin-Sook

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 785 ~ 791

• Management of Critical Control Points to Improve Microbiological Quality of Potentially Hazardous Fo...

• ÀüÇý¿¬:Chun Hae-Yeon

• ÃÖÁ¤È­:Choi Jung-Hwa/°ûµ¿°æ:Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 774 ~ 784

• In Vitro Antioxidative Activity and Polyphenol and Tocopherol Contents of Bugak with Lotus Root, Dri...

• 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   2014  Volume.30  No.6 767 ~ 773

• A Comparison of Antioxidant Effects among Non-fermented and Fermented Columbian Coffee, and Luwak Co...

• :Kim Song-Suk

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 757 ~ 766

• Quality Characteristics and Physiological Activities of Takju with Whole Chestnut

• ¼ÕÁ¾¿¬:Son Jong-Youn

• Á¤ÀÏÁø:Jung Il-Jin

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 746 ~ 756

• Dietary Behaviors on Yaksun Foods by Dietary Life Style Type in Women

• º¹ÇýÀÚ:Bog Hye-Ja

• ÀüÇý°æ:Jeon Hae-Kyung

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 735 ~ 745

• Quality Characteristics of Muffin with Added Corni fructus Powder

• Á¤Áö¼÷:Jeong Ji-Suk

• ±è¿ëÁÖ:Kim Yong-Joo/ÃÖº¸¸§:Choi Bo-Rum/ÀÌÁ¤¾Ö:Lee Jeong-Ae/°í±Ù¹è:Go Geun-Bae/¼Õº´±æ:Son Byeong-Gil/°­¼®¿ø:Gang Suk-Won/...

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 726 ~ 734

• Gelatinization Properties and Molecular Structure of Waxy Rice Starches Isolated from Korean Japonic...

• ¿À¼Û¹Î:Oh Song-Min

• ³ëÁØÈñ:No Jun-Hee/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 716 ~ 725

• A Study on the Attitude, Perception, and Preference of Jjigae HMR (Home Meal Replacement) for Americ...

• ±è¹Ì¿µ:Kim Mi-Young

• À̺¸¶ó:Lee Bo-Ra/ÀÌ¿µ½Â:Lee Young-Seung/ÀÌ¿µÇå:Lee Young-Hun

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 704 ~ 715

• Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persim...

• ÀÓÀü¼ø:Ren Chuan-Shun

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

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 695 ~ 703

• Study on the Salt-Related Dietary Behaviors according to the Stage of Change Model for Salt-Related ...

• ¹Ú¼Ò¿µ:Park So-Young

• ÀÌ°æ¾Æ:Lee Kyung-A

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 687 ~ 694

• Quality Characteristics of Cookies Added with Ginseng Leaf

• ±è´ã:Kim Dam

• ±è°æÈñ:Kim Kyoung-Hee/À°È«¼±:Yook Hong-Sun

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 679 ~ 686

• Study of Heating Methods for Optimal Taste and Swelling of Sea-cucumber

• Á¤¿¬ÈÆ:Jung Yeon-Hun

• À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 670 ~ 678

• The Quality Characteristics of Deodeok-Doenjang Pre-treated by Various Sugaring Methods during Stora...

• ÃÖ´öÁÖ:Choi Duck-Joo

• ÀÌÀ±Á¤:Lee Yun-Jung/±èÀ±°æ:Kim Youn-Kyeong/±è¹®È£:Kim Mun-Ho/ÃÖ¼Ò·Ê:Choi So-Rye/Â÷ȯ¼ö:Cha Hwan-Soo/À±¿¹¸®:Youn Aye-Ree

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.6 663 ~ 669