• Physicochemical Properties and Antioxidant Activities of Different Parts of Kkujippong (Cudrania tri...

• ÃÖ´öÁÖ:Choi Duck-Joo

• ÀÌÀ±Á¤:Lee Yun-Jung/±èÀ±°æ:Kim Youn-Kyeong/±è¹®È£:Kim Mun-Ho/ÃÖ¼Ò·Ê:Choi So-Rye/±è¼º¼ö:Kim Soung-Soo/À±¿¹¸®:Youn Aye-Ree

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 510 ~ 514

• Effect of LED with Mixed Wavelengths on Bio-active Compounds in Cherry Tomato and Red Cabbage

• °­¼±¾Æ:Kang Sun-A

• ¾çÇýÁ¤:Yang Hye-Jung/°íº´¼·:Ko Byoung-Seob/±è¹ÎÁ¤:Kim Min-Jung/±èºÀ¼ö:Kim Bong-Soo/¹Ú¼±¹Î:Park Sum-Min

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 505 ~ 509

• A Comparison of Body Image and Dietary Behavior in Middle and High School girls in Gyeongbuk Area

• ±èÇýÁø:Kim Hye-Jin

• ÀÌ°æ¾Æ:Lee Kyung-A

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 497 ~ 504

• Optimization of Curd Yogurt Production Using Saccharified Rice Solution by Response Surface Methodol...

• ±è¿Á¼±:Kim Ok-Sun

• ¼ºÁ¤¹Î:Sung Jung-Min

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 485 ~ 496

• Differences in Sodium-Intake Related Dietary Behaviors and Correlation Analysis According to Salty T...

• °­¹ÎÁö:Kang Min-Ji

• Ãֱ⺸:Choi Ki-Bo/·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 477 ~ 484

• Sensory characteristics of Step-by-Step Sodium Reduction on Frequently used High Sodium Foods in the...

• ±Ç¼øº¹:Kwon Soon-Bok

• ±èÇý¿µ:Kim Hye-Young

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 465 ~ 476

• Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices

• ÁÖ½ÅÀ±:Joo Sin-Youn

• ·ùÇý¼÷:Ryu Hye-Sook/ÃÖÇØ¿¬:Choi Hae-Yeon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 456 ~ 464

• Awareness and Recognition of Tangpyeongchae by University Students in Chungnam Province

• ÀÌ°æ¾Ö:Lee Kyong-Ae

• ÃÖÀ±Á¤:Choi Yoon-Jong

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 448 ~ 455

• Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary Sc...

• ¹ÚÀ±¿Á:Park Yoon-Ok

• ¹Î¼ºÈñ:Min Sung-Hee/À̹ÎÁØ:Lee Min-June

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 441 ~ 447

• Effect of Lentil and Opuntia ficus-indica Mixtures Addition on Quality Characteristics of Sausages

• À̳²·Ê:Lee Nam-Rye

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

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 431 ~ 440

• Changes in Physicochemical Properties of Pork Patty with Dandelion Extract during Refrigerated Stora...

• ÃÖ¿µÁØ:Choi Young-Jun

• ¹ÚÇö¼÷:Park Hyung-Sook/ÀÌÀç»ó:Lee Jae-Sang/¹Ú°æ¼÷:Park Kyung-Suk/¹Ú¼º¼÷:Park Sung-Suk/Á¤ÀÎö:Jung In-Chul

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 423 ~ 430

• Effects of Health Diet Lifestyle and Health Improvement Motivation on the Healing-Experience Demand

• ÀÌ»ó¹Î:Lee Sang-Min

• À±Áö¿µ:Yoon Ji-Young/Á¤Èñ¼±:Jeong Hee-Sun

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 413 ~ 422

• Development of Fine Bamboo Leaf Powder and Its Color Stability

• ±èÁö¸í:Kim Ji-Myoung

• ³ëÁØÈñ:No Jun-Hee/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 405 ~ 412

• The Quality Characteristics of Beef Sausage with the Addition of Gynura procumbens

• ¹Ú¿µÀÏ:Park Young-Il

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

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 395 ~ 404

• Changes in Quality of Fried Rice with Red Snow Crab Meat Depending on the Storage Period and Tempera...

• Á¤ÁöÈñ:Jung Ji-Hee

• ÀÓÁöÈÆ:Lim Ji-Hoon/Á¤¹ÎÁ¤:Jeong Min-Jeong/Á¤ÀÎÇÐ:Jeong In-Hak/±èº´¸ñ:Kim Byoung-Mok

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.4 387 ~ 394