• Quality Characteristics of Soy Sauce Braised Shiraegi with Baknig Powder

• ±è³ªÁ¤:Kim Na-Jung

• ÇѱÍÁ¤:Han Gwi-Jung/±èÇÏÀ±:Kim Ha-Yun/ÇÑÇý¹Î:Han Hye-Min/¹Úº¸¶÷:Park Bo-Ram

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 676 ~ 685

• Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and ...

• ±Ç¿ë¼®:Kwon Yong-Suk

• ±è¾ç¼÷:Kim Yang-Suk

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 660 ~ 675

• A Study on Fat Content in Commercial Retort Foods : Crude Fat, Saturated Fatty Acid and Trans Fatty ...

• Á¤´Ù¿î:Jeong Da-Un

• ÀÓÁØ:Im June/±èõȸ:Kim Cheon-Hoe/±è¿µ°æ:Kim Young-Kyoung/¹ÚÀ±Áø:Park Yoon-Jin/¾ö¾Ö¼±:Om Ae-Son

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 652 ~ 659

• Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powd...

• Àå¾ç¾ç:Yangyang Zhang

• ¼Û°¡¿µ:Song Ka-Young/¿ÀÇöºó:O Hyeon-Bin/ÃÖº´¹ü:Choi Byung-Bum/±è¿µ¼ø:Kim Young-Soon

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 642 ~ 651

• The Relationship between Job Dissatisfaction and Turnover in a Deluxe Hotel and a Family Restaurant

• Á¤È¿¼±:Jung Hyo-Sun

• À±ÇýÇö:Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 635 ~ 641

• A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Ba...

• ·ùÁöÇý:Ryu Ji-Hye

• ±Ç¿ë¼®:Kwon Yong-Suk/±è¾ç¼÷:Kim Yang-Suk/ÀÌÁø¿µ:Lee Jin-Young

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 623 ~ 634

• Quality and Antioxidant Properties of White Breads Enhanced with Broccoli (Brassica oleracea L.) Pow...

• À̼±È£:Lee Seon-Ho

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 614 ~ 622

• A Study on Utilization and Consumption of Seaweeds in Some Regional Residents

• Á¤º¹¹Ì:Jung Bok-Mi

• ¹éÀçÀº:Paik Jae-Eun/¹èÇöÁÖ:Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 605 ~ 613

• Quality Characteristics of Dried Shredded Radish and Stir-fry Dried Shredded Radish by Different Dry...

• ±èÁö³ª:Kim Ji-Na

• ¹Ú¿µÈñ:Park Young-Hee/³ëÀ±¿µ:Noh Yun-Young/±è¿µ:Kim Young/°­¹Î¼÷:Kang Min-Sook

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 596 ~ 604

• Comparison of Pork Patty Quality Characteristics with Various Binding Agents

• ÃÖÀ±»ó:Yun-Sang Choi

• ¼ºÁ¤¹Î:Sung Jung-Min/¹ÚÁ¾´ë:Park Jong-Dae/Àü±âÈ«:Jeon Ki-Hong/±è¿µºØ:Kim Young-Boong/±¸¼ö°æ:Ku Su-Kyung/¼­µ¿È£:Seo Dong-...

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 588 ~ 595

• Biological Activity of Korean Dandelion (Taraxacum coreanum) Extracts and Preparation of Korean Dand...

• À¯Àº¹Ì:Yu Eun-Mi

• ¹Î¼ºÈñ:Min Sung-Hee

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 581 ~ 587

• Quality Characteristics of Baked Gangjung with Various Coating Syrups

• À̺¸¹è:Lee Bo-Bae

• ±èÁø¼÷:Kim Jin-Sook/±è±ââ:Kim Gi-Chang/±è°æ¹Ì:Kim Kyung-Mi

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 574 ~ 580

• The Addition Effect of Lentil and Opuntia ficus-indica on Storage Stability for Sausages

• À̳²·Ê:Lee Nam-Rye

• ¹Ú¸¸Ãá:Park Man-Chun/³ë´Üºñ:Noh Dan-Bee/À°È«¼±:Yook Hong-Sun

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 565 ~ 573

• Antioxidant Activity and Quality Characteristics of Non-Glutinous Rice Porridge Jochung with added G...

• À̹̿µ:Lee Mi-Young

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 557 ~ 564

• Quality Characteristics of Wheat Flours from New Released Iksan370 with Long Spike and Domestic Whea...

• ÃÖ¿ë¼®:Choi Yong-Seok

• ÀÌÀç°­:Lee Jae-Kang/ÃÖ¿ëÇö:Choi Yong-Hyun/±è¿µÈ¯:Kim Young-Hwan/°­Ãµ½Ä:Kang Chun-Sik/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 551 ~ 556

• Quality Characteristics of English Muffin with Powdered, Soft and Hard Type Rice Flour by Different ...

• ÃÖ¿ÁÀÚ:Choi Ok-Ja

• ½É±âÈÆ:Shim Ki-Hoon/¸¶Àººû:Ma Eun-Bich/À̽½:Lee Seul/¼Õ°æ¼÷:Son Kyeong-Suk/Á¤Èñ³²:Jung Hee-Nam

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 544 ~ 550

• Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods

• ¹é¹ÎÈñ:Baek Min-Hee

• À±¿µÀÏ:Yoon Young-Il/±è¹Ì¾Ö:Kim Mi-Ae/ȲÀç»ï:Hwang Jae-Sam/±¸Å¿ø:Goo Tae-Won/À±Àº¿µ:Yun Eun-Young

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 534 ~ 543

• Quality Characteristics and Antioxidant Activities of Morning Bread Containing Portulaca oleracea L.

• À̺¸´ã:Lee Bo-Dam

• À̼öÁø:Lee Su-Jin/Àü¹Ì¶ó:Jeon Mi-Ra/À±¼Ò¿ø:Yun So-Won/±è¹Ì¸®:Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 524 ~ 533

• Antimicrobial and Antioxidant Activities of Ethanol Leaf Extract of Dendropanax morbiferus Lev.

• À̼ö°æ:Lee Su-Gyeong

• À̽ÂÇå:Lee Seung-Heon/¹ÚÀºÁø:Park Eun-Jin

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.5 515 ~ 523