• Quality and Storage Characteristics of Gluten-free Rice Pound Cakes with Different Ratios of Germina...

• À±Çضó:Yun Hae-Ra

• ±èÁö¸í:Kim Ji-Myoung/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 781 ~ 790

• Characteristics of Lactic Acid Fermentation of Black Raspberry Juice Using the Lactobacillus plantar...

• ·ùÀºÇý:Ryu Eun-Hye

• À±ÇØÈÆ:Yoon Hae-Hoon/Á¤ÁöÇý:Jung Ji-Hye

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 773 ~ 780

• The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvem...

• ¹éÀçÀº:Paik Jae-Eun

• ÀÌÇö¾Æ:Lee Hyun-A/¹èÇöÁÖ:Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 764 ~ 772

• A Study on Customer Attitude and Effort towards Reducing Food Waste When Dining Out

• À±Áö¿µ:Yoon Ji-Young

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 756 ~ 763

• Analysis on Factors Influencing Foreign Chinese Students¡¯ Off-Campus Restaurant Satisfaction

• ¹èÇöÁÖ:Bae Hyun-Joo

• ºÎ°í¿î:Boo Go-Un

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 749 ~ 755

• Quality Characteristics on Adding Blood Levels to Blood Sausage

• ÃÖÀ±»ó:Yun-Sang Choi

• ¼ºÁ¤¹Î:Sung Jung-Min/Àü±âÈ«:Jeon Ki-Hong/ÃÖÇö¿í:Choi Hyun-Wook/¼­µ¿È£:Seo Dong-Ho/±èõÁ¦:Kim Cheon-Jei/±èÇö¿í:Kim Hyun-W...

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 741 ~ 748

• Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (...

• Á¤ÀÌÁö:Jeong Yi-Ji

• ÇÑ¿µ½Ç:Han Young-Sil

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 733 ~ 740

• Effect of Addition of Ethanol on the Quality of Kimchi Paste

• °­¹Ì¶õ:Kang Mi-Ran

• Á¤Çý¹Î:Jung Hye-Min/¼­Çý¿µ:Seo Hye-Young

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 725 ~ 732

• Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueber...

• À̵¿¼ö:Lee Dong-Su

• ¹ÚÁøÈñ:Park Jin-Hee/À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 718 ~ 724

• Quality Characteristics of Cookies with Ginger Powder

• ÀÌä¼±:Lee Chae-Sun

• ÀÓÇö¼÷:Lim Hyeon-Sook/Â÷°æÈñ:Cha Gyung-Hee

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 703 ~ 717

• Quality Improvement of Dumpling Shell Based on Rice Flour by Addition of Potato Starch and HPMC

• °­À̶û:Kang Yi-Rang

• ÇÑÁ¤¾Æ:Han Jung-Ah

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 696 ~ 702

• Quality Characteristics of Cookies Made with Added Wheat Sprout Powder

• ¾È»óÈñ:An Sang-Hee

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2015  Volume.31  No.6 687 ~ 695