• The IPA of Multilateral Perception on Foodservice Quality of Hospital Funeral Centers: Focusing on F...

• ¹Ú¹®°æ:Park Moon-Kyung

• ÀÌÁ¤À±:Lee Jung-Yoon/Á¤À±Èñ:Jeong Yun-Hui

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 228 ~ 238

• A Survey on the Perception of Gruel as Medicated Juk for Menu Development: Focusing on the Elders in...

• ±èÁ¤Àº:Kim Jung-Eun

• Àå¿ì½É:Chang Woo-Shim/Áö¸í¼ø:Ji Myoung-Soon

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 219 ~ 227

• Antioxidant Activity and Acetylcholinesterase Inhibitory Activity of Ark shell (Scapharca broughtoni...

• ±èÁ¤ºó:Kim Jeong-Been

• ±èÀç¹Î:Kim Jae-Min/ÀÌ¿µ¹Î:Lee Young-Min/¹éÀμ®:Baek In-Seok/À̽Âö:Lee Seung-Cheol

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 212 ~ 218

• Sensory Properties and Drivers of Liking Sanchae namul(seasoned dish with wild edible greens)

• ¾çÁ¤Àº:Yang Jeong-Eun

• ÀÌÁöÇö:Lee Ji-Hyeon/±è´ÙÀ±:Kim Da-Yoon/ÃÖÀº¿Á:Choe Eun-Ok/Á¤¶ó³ª:Chung La-Na

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 200 ~ 211

• Effect of Dietary Supplementation of Zeolite on the Quality of Pork Shoulder Before and After Cookin...

• :Kim Cheong-Bin

• ¾çöÁÖ:Yang Chul-Ju/ÃÖ¿ÁÀÚ:Choi Ok-Ja/Á¤Èñ³²:Jung Hee-Nam/½É±âÈÆ:Shim Ki-Hoon

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 193 ~ 199

• A Study on Development of Samgyetang Using Superheated Steam and High Hydrostatic Pressure

• ¼­»óÈñ:Seo Sang-Hee

• ±èÀº¹Ì:Kim Eun-Mi/±è¿µºØ:Kim Young-Boong/Á¶Àº°æ:Cho Eun-Kyung/¿ìÇöÁ¤:Woo Hyun-Jung

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 183 ~ 192

• Study on Eating Habits and Food Preference for Breakfast of Elementary, Middle, or High School Stude...

• ÀÌÁöÈñ:Lee Jee-Hee

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

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 170 ~ 182

• Quality Characteristics and Antioxidant Activities of Cheongpomook Added with Aronia (Aronia melanoc...

• ȲÀº¼±:Hwang Eun-Sun

• ´º¾È µµÆ¼:Nhuan Do Thi

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 161 ~ 169

• The Development of Rice Education Program for University Students through Expert Delphi Method

• ±èÁöÇö:Kim Ji-Hyun

• ±è¼ö¹Î:Kim Soo-Min/¹éÁø°æ:Paik Jin-Kyoung/È«¿Ï¼ö:Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 153 ~ 160

• Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles a...

• ±èÈ«±Õ:Kim Hong-Gyun

• ±èÁö³ª:Kim Ji-Na/ȲÀº¹Ì:Whang Eun-Mi/½Å¿ø¼±:Shin Weon-Sun

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 146 ~ 152

• The Physicochemical Characteristics of Rice Flour with Different Milling Degree of Rice Cultivar ¡°D...

• Á¤Èñ³²:Jung Hee-Nam

• ÃÖ¿ÁÀÚ:Choi Ok-Ja

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 139 ~ 145

• Development of Squash Sikhye Added with Retrograded Rice Flour Containing Resistant Starch Using Res...

• ÇÏ°æ¾Ö:Ha Kyung-Ae

• ¹Úº¸¼®:Park Bo-Seock/ÀåÇýÀÚ:Chang Hye-Ja

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 129 ~ 138

• Quality Characteristics of Sulgidduk with Beet Leaf Powder

• À¯½Â¼®:Yoo Seung-Seok

• °í½ÂÇý:Ko Seng-Hye

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 119 ~ 128

• A Study on the recognition and marketability of the Bibimbap: Focusing on Japanese and Chinese stayi...

• ÀÌÁø½Ç:Lee Jin-Sil

• ¹Ú°üÈ­:Park Kwan-Hwa/ÇÑÁ¤¾Æ:Han Jung-Ah/ȲÁöÀ±:Hwang Ji-Yun/±èÁøÈñ:Kim Jin-Hee/Á¤À¯¼±:Jung You-Sun/±è¼ö¹Î:Kim Soo-Min/¹é...

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.2 109 ~ 118