• Measures to Improve Culinary Trends in Korean Court Food Based on the Perception of Korean Royal Cou...

• Koo Ha-Yeon

• Jeong Hee-Sun, Choung Seo-Yeong

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 370 ~ 381

• The Effects of Diversity Management in a Deluxe Hotel on F & B Employees¡¯ Job Engagement and Organi...

• Jung Hyo-Sun

• Yoon Hyo-Sil, Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 363 ~ 369

• The Effects of Quality Attributes on Customers" Satisfaction and Revisit Intention in the Ethnic Res...

• Choi Soo-Ji

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 353 ~ 362

• A Study on Domestic Consumers¡¯ Needs and Importance-Performance Analysis of Selective Attributes fo...

• Park Sung-Bae

• Lee Hyun-Jun, Kim Hye-Young, Hwang Hye-Sun, Park Dae-Sub, Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 342 ~ 352

• Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary...

• Yoon Hei-Ryeo

• Kang Nam-E, Kim Ju-Hyeon

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 333 ~ 341

• Stability Study of the Pigment Extract from Yangha (Zingiber mioga ROSC)

• Kim Myung-Hyun

• Han Young-Sil

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 325 ~ 332

• Quality Characteristics of Pudding Using Fruit of Corni Fructus and Vaccinium Oldhamii Miq.

• Park Su-Jin

• Jeung Ji-Suk, Son Byeong-Gil, Go Geun-Bae, Jung Yeon-Kwon

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 316 ~ 324

• Optimization of Soy Sauce Production Conditions with Black Garlic Extract by Response Surface Method...

• Sim Hye-Jin

• Kang Min-Jung, Kim Gyoung-min, Lee Chang-Kwon, Kim Jeong-Hwan, Shin Jung-Hye

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 307 ~ 315

• Antioxidant and Antimicrobial Activities of Curcuma aromatica Salisb. with and without Fermentation

• Ra Ha-Na

• Kim Hye-Young

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 299 ~ 306

• Effect of Grape Skin on Physicochemical and Sensory Characteristics of Ground Pork Meat

• Choi Gang-Won

• Lee Jong-Wook

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 290 ~ 298

• Quality Characteristics and Optimization of Rice Cookies Prepared by Substituting Salt with Spergula...

• Kim Dah-Sol

• Lee Sun-Mee, Joo Na-Mi

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 279 ~ 289

• Effects of Cooking Method on the Vitamin and Mineral Contents in Frequently Used Vegetables

• Chung Hae-Kyung

• Yoon Kyung-Soo, Woo Na-Ri-Yah

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 270 ~ 278

• Effects of Mechanical Processing and Ganghwa Mugwort on Stability of Chicken Neobiahni during Storag...

• Hwang Ko-Eun

• Kim Hyun-Wook, Song Dong-Heon, Kim Cheon-Jei, Jeon Ki-Hong, Kim Young-Boong, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 261 ~ 269

• Effects of Resistant Starch on the Viscosity and Stability of Fat-Free Dressing

• Song Ji-Young

• No Jun-Hee, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 253 ~ 260

• Changes in Nutritional Components of the Northern and Southern Types Garlic by Different Heat Treatm...

• Lee Ju-Hye

• Lee Ji-Yoon, Hwang Jin-Bong, Nam Jin-Sik, Lee Jun-Soo, Kim So-Min, Han Hye-Kyung, Choi You...

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.3 245 ~ 252