• Changes in Food Composition of Tenebrio molitor by Life Stage

• Lee Ju-Hye

• Lee Ji-Yoon, Hwang Jin-Bong, Nam Jin-Sik, Han Hye-Kyung, Kim So-Min, Im Jeong-Yeon, Choi Y...

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 656 ~ 663

• Study on Sodium Contents of Kindergarten Lunch Meals in Gyeoungsangbuk-do Area

• Song Dan-Bi

• Lee Kyung-A

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 648 ~ 655

• A Study of Consuming Status and Consumer Awareness for Natural Carbonated Drinks

• Choi Hee-Ryong

• Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 637 ~ 647

• Recognition and Intake Frequency of Sugar by College Students and Suggestions on Reducing Sugar Reci...

• Park Ok-Jin

• Lee Young-Mee, Kim Jung-Hyun, Min Sung-Hee

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 627 ~ 636

• Utilization and Application to Increase Egg Dishes in Communal Food Service in Accordance to Dietici...

• Lee Heon-Ok

• Seong Si-Jin, Baek Sang-Woo, Park Jung-Geun, Kim Jong-Jun, Kang Eun-Zoo, Om Ae-Son

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 619 ~ 626

• Evaluating Choice Attributes of Korean Ginseng Chicken Soup as a Home Meal Replacement (HMR) Product...

• Kim Eun-Mi

• Ahn Jee-Ahe, Lee Ho-Jin, Lee Min-A

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 609 ~ 618

• Antioxidant Activity, Sensory Characteristics, and Microbial Safety of Sunsik with Fermented Turmeri...

• Xiu Bao Wu

• Kim Eun-Kyung, Ra Ha-Na, Byeon Yang-Soo, Kim Hye-Young

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 600 ~ 608

• Quality Characteristics of Pancake Premix with Dioscorea batatas Powder by Steaming Process

• Kang Moon-Kyung

• Kim Jin-Sook, Kim Gi-Chang, Choi Song-Yi, Kim Kyung-Mi

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 593 ~ 599

• Changes in the Quality of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) Depending on t...

• Choi Duck-Joo

• Lee Youn-Jung, Choi So-Rye, Youn Aye-Ree

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 585 ~ 592

• The Physicochemical Characteristics and Antioxidant Properties of Commercial Nurungji Products in Ko...

• Yang Ji-Won

• Choi Il-Sook

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 575 ~ 584

• Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different ...

• Im Jeong-Yeon

• Kim Sang-Chion, Kim Se-Na, Choi Young-Min, Yang Mi-Ran, Cho In-Hee, Kim Haeng-Ran

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 567 ~ 574

• Quality Characteristics of Noodle Added with Radish Juice Containing Pulp

• Jeong Ji-Yun

• Park Hee-Jin, Won Sam-Yeon, Kim Sung-Soo

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 559 ~ 566

• Quality Deterioration Suppressing Effects of pH Regulators during Heat Treatment of Concentrated Blu...

• Lee In-Gyeong

• Min Sea-Cheol, Kim Hee-Sun, Han Gwi-Jung, Kim Myung-Hwan

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 549 ~ 558

• Quality Characteristics of Various Bean Varieties Fermented with Bacillus subtilis

• Kim Kee-Hyuk

• Lee Gyu-Hee

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 541 ~ 548

• Physicochemical and Cooking Characteristics of Non-waxy Soft Brown Rice

• Park Ji-Hye

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.5 531 ~ 540