• A Comparative Study on the Awareness of Health Risks and the Risk Reduction Measures Related to Sodi...

• Àå¼öÇö:Jang Soo-Hyun

• À±ÀºÁÖ:Yoon Eun-Ju

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 136 ~ 146

• Evaluation of the Effectiveness of Dietary Education and Exercise Program on Obese Adults in Chunche...

• ¿ø¼±ÀÓ:Won Sun-im

• À¯¿µÁÖ:Yoo Young-Ju

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 123 ~ 135

• Perception of Importance and Management of Food Allergy among Elementary and Middle School Nutrition...

• È«Çý¸®:Hong Hea-Ri

• ·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 114 ~ 122

• Influence of Characteristics of Hospital Foodservice Operation and Dietitian on Performance of HACCP...

• ¼ÛÀ±Áö:Song Yoon-Ji

• ¹èÇöÁÖ:Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 107 ~ 113

• The Evaluation of Service Quality Attributes of Korean Restaurants by North American and Chinese Res...

• À̳ª¿µ:Yi Na-Young

• À¯¼Ò¿µ:Yu So-Young/°ûµ¿°æ:Kwak Tong-Kyung

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 96 ~ 106

• Evaluation of Dietary Behavior among Elementary School Students in Seoul Area Using Nutrition Quotie...

• ÀÓÁö¿¹:Lim Ji-Ye

• ±èÁ¤Çö:Kim Jung-Hyun/¹Î¼ºÈñ:Min Sung-Hee/À̸íÈñ:Lee Myung-Hee/À̹ÎÁØ:Lee Min-June

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 84 ~ 95

• Meal Management Behaviors for Korean Dietary Acculturation of Multicultural Families

• À̸íÈñ:Lee Myung-Hee

• ÀúÀÚ¾øÀ½:No authors listed

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 76 ~ 83

• The Consumer¡¯s Current Use and Popularization Development Plan for Foodservice Social Enterprise Ty...

• ¾ÈÇý¿µ:Ahn Hye-Young

• ±è¼ö¹Î:Kim Soo-Min/ȲÇý¼±:Hwang Hye-Sun/È«¿Ï¼ö:Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 65 ~ 75

• Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties

• ÃÖÀ±»ó:Yun-Sang Choi

• Àü±âÈ«:Jeon Ki-Hong/±¸¼ö°æ:Ku Su-Kyung/¼ºÁ¤¹Î:Sung Jung-Min/ÃÖÇö¿í:Choi Hyun-Wook/¼­µ¿È£:Seo Dong-Ho/±èõÁ¦:Kim Cheon-Je...

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 58 ~ 64

• Preparation and Quality Characteristics of Namul-kim bugak Using Aster yomena

• ÀÌ°æÀº:Lee Gyeong-Eun

• ¹Ú¼öÁø:Park Su-Jin/Á¤¿¬±Ç:Jung Yeon-Kwon/°í±Ù¹è:Go Geun-Bae/¼Õº´±æ:Son Byeong-Gil/Á¤Áö¼÷:Jeong Ji-Suk

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 50 ~ 57

• Characteristics of Organic Acid of Makgeolli by Yeast Strains Type

• ¹æÂù¹Ì:Bang Chan-Mi

• ¹®ÁØ°ü:Moon Joon-Kwan/°øÈ«½Ä:Kong Hong-Sik

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 44 ~ 49

• Quality Characteristics of Songgi Garaetteok

• ¿ì¹ÎÁÖ:Woo Min-Ju

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

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 27 ~ 43

• Quality Characteristics of Vinegar Added with Different Levels of Black Garlic

• ½ÉÇýÁø:Sim Hye-Jin

• ¼­¿øÅÃ:Seo Weon-taek/ÃÖ¸íÈ¿:Choi Myoung-Hyo/±è°æÈ­:Kim Kyoung-Hwa/½ÅÁ¤Çý:Shin Jung-Hye/°­¹ÎÁ¤:Kang Min-Jung

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 16 ~ 26

• Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents...

• ÀÓÀü¼ø:Ren Chuan-Shun

• ±èÁö¸í:Kim Ji-Myoung/¹Ú»ç¶ó:Park Sa-Ra/Á¤¿Âºû:Jeong On-Bit/½Å¸»½Ä:Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 9 ~ 15

• Properties of Jujube Pulp Powder and Its Application in Preparing Yakbap, Yakpyon, and Jujube Porrid...

• ±è¼öÁ¤:Kim Su-Jeong

• ±èÇâ¼÷:Kim Hyang-Sook

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.1 1 ~ 8