• The Influence of Importance Factors Affecting Ethnic Food Restaurant Selection upon Overall Satisfac...

• ±èÀºÈñ:Kim Eun-Hee

• ±èÁöÇö:Kim Ji-Hyun/È«¿Ï¼ö:Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 360 ~ 367

• Effect of Astringency Removal Conditions on the Quality of Daebong Persimmo

• ³ëÁØÈñ:No Jun-Hee

• ±èÁö¸í:Kim Ji-Myoung/ÀåÀçÀÎ:Zhang Chen/±èÇöÁø:Kim Hyun-Jin/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 351 ~ 359

• Quality Characteristics of Bean Sprouts with Different Namulkong Cultivars

• ¼ÕÈñ°æ:Shon Hee-Kyeoung

• ±è¿ëÈ£:Kim Yong-Ho/ÀÌ°æ¾Ö:Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 340 ~ 350

• Quality Characteristics of Muffins Added with Ginseng Leaf

• õ¼¼¿µ:Cheon Se-Young

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

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 333 ~ 339

• Understanding and Importance-Performance Analysis of Food Allergen Labeling System

• °ûµ¿°æ:Kwak Tong-Kyung

• Á¤¸í¼·:Chung Myung-Sub/¹Ú½ÃÀº:Park Si-Eun/¹éÁø°æ:Paik Jin-Kyoung/È«¿Ï¼ö:Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 325 ~ 332

• The Effect of Superheated Steam Cooking Condition on Physico-Chemical and Sensory Characteristics of...

• ¿ÀÁöÇý:Oh Ji-Hye

• À±¼±:Yoon Sun/ÃÖÀ±:Choi Yoon

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 317 ~ 324

• Use of Social Commerce Restaurant Products by College Students According to Demographic Characterist...

• Á¶¹Ì³ª:Jo Mi-Na

• ÇãÁöȯ:Heo Ji-Hwan

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 291 ~ 306

• Quality Characteristics of Sulgidduk with Different Amounts of Dried Tangerine Peel Powder

• ¾È±âÁ¤:Ahn Gee-Jung

• ÀÌ¿¬Á¤:Lee Yeon-Jung

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 284 ~ 290

• Comparison of the Antibacterial Activity of Domestic Cirsium japonicum Collected from Different Regi...

• Àå¹Ì¶õ:Jang Mi-Ran

• ¹ÚÇýÁø:Park Hye-Jin/È«Àº¿µ:Hong Eun-Yeong/±è°ÇÈñ:Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 278 ~ 283

• The Effects on the Quality of Tteokbokki tteok by Different Types Cultivars of Rice

• ½Åµ¿¼±:Shin Dong-Sun

• ±èÇÏÀ±:Kim Ha-Yun/È«ÇÏö:Hong Ha-Chul/¿À¼¼°ü:Oh Se-Gwan/À¯¼±¹Ì:Yoo Seon-Mi

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 271 ~ 277

• A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Differ...

• ·ùº¹¹Ì:Ryu Bog-Mi

• ±èâ¼ø:Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 262 ~ 270

• Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing th...

• ±è¼±¾Æ:Kim Sun-a

• ±èÁö¼±:Kim Ji-Sun/°íÁ¤¹Ì:Ko Joung-Mi/±èÁ¤¿ø:Kim Jeong-Weon

• Korean Journal of Food and Cookey Science   2014  Volume.30  No.3 249 ~ 261