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H. Y. Choi, "Antioxidant activity and quality characteristics of pine needle cookies". J Korean Soc Food Sci Nutr., 38, pp. 1414-1421, 2009.
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G. W. Lee, M. J. Choi, and B. M. Jung, "Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder", Korean J Food Cookery Sci., 26, pp. 381-389, 2010.
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J. S. Lee and S. S. Jeong, "Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder", Korean J Food Cookery Sci., 25, pp. 98-105, 2009.
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B. H. Bang, K. P. Kim and E. J. Jeong, "Quality characteristics of cookies that contain different amounts of chlorella powder", Korean J Food Preserv, 20, pp. 798-804, 2013.
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S. H. Yun, S. S. Lee, J. E. Jang and G. W. Noh, "Sensory evaluation of chungkukjangs with herbal extracts and clinical evaluation in atopy dermatitis patients", Korean J Nutr., 37, pp. 669-674, 2004.
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S. B. Lee and J. H. Lee, "Quality of sponge cakes supplemented with cinnamon", J Korean Soc Food Sci Nutr., 42, pp. 650-654, 2013. DOI: http://dx.doi.org/10.3746/jkfn.2013.42.4.650
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K. G. Kim, Y. N. Liu, L. N. Yoon and H. Y. J. Park, "Comparison of Quality Characteristics and Antioxidative Activities of Cookies Containing Blueberry Powder and Different Types of Egg Yolk", J Korean Soc Food Sci Nutr., 43(7), pp. 999-1008, 2014. DOI: http://dx.doi.org/10.3746/jkfn.2014.43.7.999
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S. Y. Park, J. W. Choi, J. H. Yeon, M. J. Lee, S. D. Ha, K. H. Park, E. S. Moon, M. H. Ko, J. H. Lee, Y. S. Cho and K. Ryu, "Analysis of Microbial Contamination and Preservatives in Children's Favorite Foods Around Elementary Schools in Gyeonggi and Incheon", J Korean Soc Food Sci Nutr, 35, pp. 224-230, 2006.
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S. C. Kwon, "Microbiological Hazard Analysis for HACCP System Application to Vinegard Pickle Radishes", J. Fd Hyg. Safety, 28(1), pp. 69-74, 2013.
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H. S. Lee and M. S. Jang, "The Development of the HACCP Plan in Korean Rice Cake Manufacturing Facilities", Korean J. Food Cookery Sci., 24(5), pp. 652-664, 2008.
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21 |
S. C. Kwon, "Microbiological Evaluation for HACCP System Application of Green Vegetable Juice Containing Lactic Acid Bacteria", Journal of the Korea Academia-Industrial Cooperation Scociety,. 12(11), pp. 4924-4931, 2011. DOI: http://dx.doi.org/10.5762/KAIS.2011.12.11.4924
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22 |
H. S. Lee and M. S. Jang, "The Development of the HACCP Plan in Korean Rice Cake Manufacturing Facilities", Korean J. Food Cookery Sci., 24(5), pp. 652-664, 2008.
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