• Awareness, Practice, and Obstruction of Sodium Reduction by Middle School Dietitians in Busan Area

• ÇÏÀÎÇØ:Ha In-Hae

• ·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 225 ~ 232

• Dietary Quality and Foodservice Menu Pattern of American International Schools in Seoul and Gyeonggi...

• ±è¿Á¼±:Kim Ok-Sun

• ÀÌ¿µÀº:Lee Young-Eun

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 214 ~ 224

• Antioxidative and Anti-Diabetes Activity, and Free Amino Acid and Mineral Contents of Beverage with ...

• ÀÌ°æ¾Ö:Lee Kyong-Ae

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 207 ~ 213

• Investigation on the Use of Gums in Korean Processed Foods

• ¼­Á¤Èñ:Surh Jeong-Hee

• °íÀº¹Ì:Koh Eun-Mi

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 200 ~ 206

• Tourists¡¯ Intentions to Consume Jeju¡¯s Local Foods and Opinions for Tourism Resource Development

• ¾È¼ÒÁ¤:Ahn So-jung

• À±Áö¿µ:Yoon Ji-Young

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 193 ~ 199

• Quality Characteristics of Tofu Prepared with Tomatoes and Strawberries

• ±è¹ÌÀÚ:Kim Mi-Ja

• ¹Ú±Ý¼ø:Park Geum-Soon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 185 ~ 192

• The Quality Characteristics of Cookies Prepared with Agaricus blazei Murill

• ÀÌÈñÁ¤:Lee Hee-Jeong

• Á¤Èñ¼±:Jeong Hee-Sun/ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 175 ~ 184

• An Evaluation of Dietary Habits and Dietary Life Competency of Elementary School Parents

• ±èÁ¤¿ø:Kim Jeong-Weon

• ÀÌÀºÁÖ:Lee Eun-Ju

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 162 ~ 174

• A Survey on the Ready-to-Eat Foods¡¯ Consumption Practices of University Students and Microbiologica...

• ÀÌÁøÇâ:Lee Jin-Hyang

• ¹èÇöÁÖ:Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 153 ~ 161

• Quality Characteristics of Chiffon Cake Made with Loquat Fruits (Eriobotrya japonica) Powder

• Á¤¼ö¿µ:Jung Su-Young

• ºùµ¿ÁÖ:Bing Dong-Ju/Àü¼ø½Ç:Chun Soon-Sil

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 144 ~ 152

• Quality Characteristics and Antioxidative Activities of Rice Cookies with Rehmannia glutinosa Prepar...

• ½Å¼÷°æ:Shin Suk-Kyung

• ¹Î¾Æ¿µ:Min A-Young/±èÇöÁ¤:Kim Hyun-Jeong/À̼öÁø:Lee Su-Jin/½ÉÀº°æ:Sim Eun-Kyoung/À̱ÙÁ¾:Lee Kun-Jong/À̺¸´ã:Lee Bo-Dam/...

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 136 ~ 143

• Quality Characteristics of Yanggaeng Prepared with Fermented Blueberry by Lactic Acid Bacteria

• ¾ç¼öÁø:Yang Su-Jin

• È«ÁÖÇå:Hong Joo-Heon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 128 ~ 135

• The Effects of Chungkukjang Powder Supplements on the Regulation of Blood Glucose and Inflammation i...

• ¾ç°æ¹Ì:Yang Kyung-Mi

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 118 ~ 127

• Determination of Ethyl Carbamate in Maesil Extract and Estimated Daily Intake

• ÃÖº¸°æ:Choi Bo-Gyoung

• °íÀº¹Ì:Koh Eun-Mi

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 112 ~ 117

• A Study on the Consumer Satisfaction, Purchase Behaviors, and Intake Patterns among Domestic Bakery

• À̱¤¼®:Lee Kwang-Suck

• À̽¹ü:Lee Seung-Bum/Á¤È¿¼±:Jung Hyo-Sun

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.2 103 ~ 111