• A survey on customers' importance-performance of service qualities when using an cafeteria and outsi...

• °í¼ºÈñ:Ko Seong-Hee

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.1 73 ~ 79

• Importance-Performance Analysis about Sanitation Management Items at General Hospital Foodservice Op...

• ¼ÛÀ±Áö:Song Youn-Ji

• ¹èÇöÁÖ:Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.1 63 ~ 71

• Effects of Chlorophyll Addition and Light on the Oxidative Stability and Antioxidant Changes of Peri...

• ÃÖÁö¼ö:Choe Jee-Su

• ÃÖÀº¿Á:Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.1 53 ~ 62

• Quality Characteristics of Waffle by adding Brown Rice Flour

• ÃÖ¼ø³²:Choi Soon-Nam

• Á¤³²¿ë:Chung Nam-Yong/±èÇöÁ¤:Kim Hyun-Jung

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.1 47 ~ 52

• Research on the Use of Power Blogs related to Cooking: Focused on Employees related to Cooking in Se...

• ±è¹Ì¿µ:Kim Mi-Young

• ½É±âÇö:Sim Ki-Hyeon

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.1 37 ~ 46

• Study on the Standardization and Physicochemical Property for Non-waxy Gyungdan Adapted with Mechani...

• ÇѼ­¿µ:Han Seo-Young

• ¹ÚÇý¿µ:Park Hye-Young/½Åµ¿¼±:Shin Dong-Sun/±è°æ¹Ì:Kim Kyung-Mi/ÇѱÍÁ¤:Han Gwi-Jung

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.1 29 ~ 36

• Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L....

• ±è¼ºÈñ:Kim Sung-Hee

• Á¤º¹¹Ì:Jung Bok-Mi

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.1 19 ~ 28

• Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of ...

• ÀÓÁö¹Î:Lim Ji-Min

• ±ÇÇõÁø:Kwon Hyuk-Jin/¿ë½ÃÀº:Yong Si-Eun/ÃÖÁöÈ£:Choi Ji-Ho/ÀÌÃæȯ:Lee Choong-Hwan/±èÅÃÁß:Kim Tack-Joong/¹ÚÇÊ»ó:Park Pil-S...

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.1 11 ~ 18

• Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Resp...

• Á¤º¹¹Ì:Jung Bok-Mi

• ±è´Ù¼Ö:Kim Dah-Sol/ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.1 1 ~ 10