• Effect of Starter Cultures on the Antioxidant Activities of Allium hookeri Root-Hot Water Extract

• ÀåÀÚ¿µ:Jang Ja-Young

• ÀÌÁöÀº:Lee Ji-Eun/ÃÖÀºÁö:Choi Eun-Ji/ÃÖÇÐÁ¾:Choi Hak-Jong/¿À¿µÁØ:Oh Young-Jun/À̼ºÇö:Lee Sung-Hyoun/±èÇöÁÖ:Kim Hyun-Ju

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 98 ~ 102

• Comparison of Antioxidant and Anti-colon Cancer Activities of Red Cabbage (Brassica oleracea) by Mic...

• ±ÇÅÂÀº:Guon Tae-Eun

• Á¤Çϼ÷:Chung Ha-Sook

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 91 ~ 97

• The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics...

• ±è¸íÇö:Kim Myung-Hyun

• ÁÖ½ÅÀ±:Joo Sin-Youn/ÃÖÇØ¿¬:Choi Hae-Yeon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 83 ~ 90

• A Study on Quality Improvement of Korean Restaurants Perceived by Workers for the Globalization of K...

• À̳ª¿µ:Yi Na-Young

• ÀÌÁÖ¿¬:Lee Ju-Yeon/°ûµ¿°æ:Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 72 ~ 82

• Studies on Oxidative Stability of Tenebrio molitor Larvae During Cold Storage

• ±è¼Ò¿µ:Kim So-Young

• ¼Õ¾çÁÖ:Son Yang-Ju/±è¼öÈñ:Kim Soo-Hee/±è¾È³ª:Kim An-Na/À̱ݾç:Lee Geum-Yang/ȲÀΰæ:Hwang In-Kyeong

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 62 ~ 71

• Study on Importance-Performance Analysis Regarding Country-of-Origin Labeling for Restaurants

• ³²Áö¿¬:Nam Ji-Yeon

• È«¿Ï¼ö:Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 53 ~ 61

• Antioxidative Activities and Qualitative Characteristics of Substitute Tea using Salvia plebeia R. B...

• Á¤Áö¼÷:Jeong Ji-Suk

• ±è¿ëÁÖ:Kim Yong-Joo/¾ÈÀº°æ:Ahn Eun-Kyung/½ÅÁÖ¿µ:Shin Ju-Young/°í±Ù¹è:Go Geun-Bae/¼Õº´±æ:Son Byeong-Gil

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 41 ~ 52

• Survey on the Ratio of Kitchen to Total Space and Ventilation System Capacity of Kitchens through Ca...

• ÀåÇýÀÚ:Chang Hye-Ja

• ÃÖ°æ±â:Choi Gyung-Gi/¿ÕÅÂȯ:Wang Tae-Whan/°ûµ¿°æ:Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 33 ~ 40

• Quality Characteristics and Antioxidant Activities of Commercial Makjang

• Àü¼ÒÇö:Jeon So-Hean

• ½Å¼÷°æ:Shin Suk-Kyung/±èÇöÁ¤:Kim Hyun-Jeong/¹Î¾Æ¿µ:Min A-Young/±è¹Ì¸®:Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 26 ~ 32

• Effects of Xylanase on the Baking Properties of Sorghum

• ¾ÈÁöÀº:Ahn Ji-Eun

• °íÁö¿¬:Ko Jee-Yeon/°íºÀ°æ:Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 18 ~ 25

• Fermentation Characteristics of Shindari Added with Carrot

• Kim So-Yeon

• Park Eun-Jin

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 9 ~ 17

• Inhibitory Effects of Organic Acids against Pectinolytic Yeasts Isolated from Decayed Citrus

• ¹ÚÀºÁø:Park Eun-Jin

• ±è¼Ò¿¬:Kim So-Yeon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.1 1 ~ 8