• Korean Restaurant Satisfaction according to the Food-related Lifestyle: Focused on Japanese and Chin...

• ±èÁøÈñ:Kim Jin-Hee

• Àü¹Î¼±:Jeon Min-Sun/¹Ú´ë¼·:Park Dae-Seop/±è¼ö¹Î:Kim Soo-Min/¹éÁø°æ:Paik Jin-Kyung/È«¿Ï¼ö:Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 617 ~ 624

• Service Recovery and Behavioral Intentions in the Restaurant Industry: A Service Process

• ÃÖ¼öÁö:Choi Soo-Ji

• ³²±Ã¿µ:Namkung Young

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 605 ~ 616

• Quality characteristics of Jelly using the Tarak, Traditional Fermented Milk

• À̰濬:Lee Kyung-Yeoun

• ÀÌÁö¿ø:Lee Ji-Won/ÇÑ¿µ¼÷:Han Young-Sook/À±Çö±Ù:Yoon Hyun-Geun/°í¼ºÈñ:Ko Seong-Hee

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 599 ~ 603

• Quality Properties of Sulgi with Different Mixed Ratio of Brown Rice Flour and Germinated Brown Rice...

• ±èÁ¤¿Á:Kim Jeong-Ok

• ½Å¸»½Ä:Shin Mal-Shick/³ëÈñ°æ:Ro Hee-Kyong

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 591 ~ 598

• Antioxidant activity and quality characteristics of black sesame gruel added with glutinous rice, gl...

• ¹ÚÁ¤¸®:Park Jung-Lee

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 581 ~ 590

• Physiological Activities of Leaf and Twig Extracts from Lindera obtusiloba Blume

• È«ÁÖÇå:Hong Joo-Heon

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 573 ~ 580

• Food Intake and Preference for Breakfast of Middle School Students in Incheon

• ÀÌÀº¿Á:Lee Eun-Ok

• ÀÌÀºÈñ:Lee Eun-Hee/ÃÖÀº¿Á:Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 563 ~ 571

• Selection Attributes of Korean Restaurants Based on the Level of Involvement Using Conjoint Analysis

• Á¤»ó¿µ:Jung Sang-Young

• Á¤¶ó³ª:Chung La-Na

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 553 ~ 562

• Analysis of Free Sugar and Free Amino Acid from Gochujang Produced from Korean Small Farms

• ¼Õ¼ºÇý:Son Seong-Hye

• È«¿©ÁÖ:Hong Yeo-Joo/ÇѱÍÁ¤:Han Gwi-Jung/À¯¼±¹Ì:Yu Sun-Mi/À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 543 ~ 552

• The Influence of Tangible Clues of Raw-fish Restaurants on Consumers' Emotional Responses & Repurcha...

• À±ÅÂȯ:Yoon Tae-Hwan

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 533 ~ 541

• Quality Analysis for Recycle of the Drained Soybean Boiling Water Discarded in the Mass Production o...

• ¼ÛÈ¿³²:Song Hyo-Nam

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 525 ~ 531

• A Survey on the Dietary Life Status of Group Home Children and Adolescents in Seoul Region

• ÃÖ°æÀº:Choi Kyung-Eun

• ½É±âÇö:Sim Ki-Hyeon

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 511 ~ 523

• Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa) Fruit Powder during Storage

• Àå½Â¿¬:Jang Seung-Youn

• ±è¸íÈñ:Kim Myung-Hee/È«±ÝÁÖ:Hong Geum-Ju

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 501 ~ 509

• Developing descriptive analysis protocol for gochujang: establishing optimal palate cleanser

• ÀÌÀºÇý:Lee Eun-Hye

• Á¤¼­Áø:Chung Seo-Jin/À¯¼±¹Ì:Yu Seon-Mi/ÇѱÍÁ¤:Han Kui-Jeong

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 489 ~ 499

• Changes in the Quality Characteristics of Sulgidduk by the Addition of Persimmon Peel

• ½Åµ¿¼±:Shin Dong-Sun

• ±è°æ¹Ì:Kim Kyung-Mi/ÇѼ­¿µ:Han Seo-Young/ÇѱÍÁ¤:Han Gwi-Jung

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 479 ~ 487

• Effects of Tapioca Starches on Quality Characteristics of Rice Cookies

• ÀÌÁØ°æ:Lee Joon-Kyoung

• ¿À¼ºÈÆ:Oh Sung-Hoon/ÀÓÀç°¢:Lim Jae-Kag

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 469 ~ 478

• Establishment of the standard recipe according to preference of Korean, residents foreigner in Korea...

• ±èÀº¹Ì:Kim Eun-Mi

• ¼­»óÈñ:Seo Sang-Hee/°ûâ±Ù:Kwock Chang-Keun/ÀÌÀºÁ¤:Lee Eun-Jung/À§½ÂÈñ:Wie Seug-Hee

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 463 ~ 468

• Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Contai...

• ÀÌÇöÁ¤:Lee Hyun-Jung

• ±è¼ÒÀ±:Kim So-Yun/¹ÚÀçÈñ:Park Jae-Hee/±è·¡¿µ:Kim Rae-Young/¹ÚÀºÁÖ:Park Eun-Ju/Á¤Çö¼÷:Cheong Hyeon-Sook

• Korean Journal of Food and Cookey Science   2013  Volume.29  No.5 453 ~ 462