• Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex ...

• º¯¾ç¼ö:Byeon Yang-Soo

• ±èÇý¿µ:Kim Hye-Young

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 378 ~ 386

• Study on Relations among Emotional Labor, Burnout, Engagement and Customer Orientation of High Schoo...

• ÀÌ°æ¾Æ:Lee Kyung-A

• ·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 370 ~ 377

• Analysis of Usage Frequency of Potentially Hazardous Foods in School Foodservice Menus

• ÀÌÇý¿¬:Lee Hye-Yeon

• ºÎ°í¿î:Boo Go-Un/¹èÇöÁÖ:Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 360 ~ 369

• Analysis of the Motives for Food Choice Using Food Choice Questionnaire

• ±è¾Æ¿µ:Kim A-Young

• À̽½±â:Lee Seul-Ki/À̹ξÆ:Lee Min-A

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 352 ~ 359

• A Study on the Applicability of Chinese Steamed Dumpling with Korean Food Stuffing : Focusing on Jia...

• ¿ÀÀû:Wu Di

• ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 344 ~ 351

• Antioxidation, Physicochemical, and Sensory Characteristics of Sulgidduck Fortified with Water Extra...

• ÃÖÀºÁÖ:Choi Eun-Ju

• ±èÀº°æ:Kim Eun-Kyung

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 335 ~ 343

• Perception and Purchase Behavior on Environment-friendly Agricultural Products of College Students i...

• Á¶À¯Áø:Cho Yu-Jin

• ±¸³­¼÷:Koo Nan-Sook

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 328 ~ 334

• Quality Characteristics of Seolgiddeok with Radish (Raphanus sativus L.) Leaf Powder

• ±èÂùÈñ:Kim Chan-Hee

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 318 ~ 327

• Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin La...

• ¹Úº¸¶÷:Park Bo-Ram

• ±è³ªÁ¤:Kim Na-Jung/À¯¼±¹Ì:Yoo Seon-Mi/ÇѱÍÁ¤:Han Gwi-Jung/±èÇÏÀ±:Kim Ha-Yun/ÇÑÇý¹Î:Han Hye-Min/½Åµ¿¼±:Shin Doung-Sun/½Å...

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 304 ~ 317

• Analysis of Biogenic Amines Content and the Main Volatile Flavor Compounds in Black Raspberry Wine U...

• À±ÇØÈÆ:Yoon Hae-Hoon

• ¼Õ¶ôÈ£:Son Rak-Ho/·ùÀºÇý:Ryu Eun-Hye/Á¤ÁöÇý:Jung Ji-Hye

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 296 ~ 303

• Physicochemical Characteristics and Antioxidant Activity of Bracken (Pteridium aquilinum Kuhn) in Na...

• ½ÉÇýÁø:Sim Hye-Jin

• ȲÃÊ·Õ:Hwang Cho-Rong/°­Àç¶õ:Kang Jae-Ran/°­¹ÎÁ¤:Kang Min-Jung/½ÅÁ¤Çý:Shin Jung-Hye

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 288 ~ 295

• Descriptive Sensory Evaluation and Consumer Acceptability of Sujeonggwa in a Tea Bag

• ±èÇϳª:Kim Ha-Na

• ¼Û¿µ¿í:Song Yeong-Ok/ÀÌÁöÇö:Lee Ji-Hyeon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 280 ~ 287

• Quality Characteristics of Bread Containing Sourdough Using Various Grain Flours

• ÀÌ°æ¼÷:Lee Kyung-Sook

• ¹Ú±Ý¼ø:Park Geum-Soon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 264 ~ 279

• Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujan...

• ÀÌÀμ±:Lee In-Seon

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 255 ~ 263

• Study on Resistant Starch Contents and Cooking Characteristics of Commercial Extrusion-Cooked Noodle...

• ·ùº¹¹Ì:Ryu Bog-Mi

• ±èâ¼ø:Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 248 ~ 254

• Effects of Emulsion Mapping in Different Parts of Pork and Beef

• ÃÖÀ±»ó:Yun-Sang Choi

• Á¤ÅÂÁØ:Jeong Tae-Jun/Ȳ°íÀº:Hwang Ko-Eun/±èÇö¿í:Kim Hyun-Wook/±èõÁ¦:Kim Cheon-Jei/¼ºÁ¤¹Î:Sung Jung-Min/¿À³²¼ö:Oh Nam-So...

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 241 ~ 247

• The Health Benefits of Porridge with Tomato Powder

• ÃÖÀºÁÖ:Choi Eun-Joo

• ±è¹ÌÇâ:Kim Mi-Hyang

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.3 233 ~ 240