• Effects of Basil Extract and Iron Addition on the Lipid Autoxidation of Soybean Oil-in-Water Emulsio...

• Kim Ji-Hee

• Lee Hae-In, Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 113 ~ 120

• Contribution of Emotional Labor and Organizational Commitment to Turnover Intention and Customer Ori...

• Lee Kyung-A

• Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 104 ~ 112

• Quality Characteristics of White Bread Made with Makgeolli Sourdough

• Yoo Byeong-Seong

• Yun Chun-Sik, Kim Hyun-Ah, Chang Yun-Hee

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 94 ~ 103

• Quality Properties of Rice Mook with the Addition of Gelling Agents

• Lee Eun-Ji

• Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 87 ~ 93

• Development of Sweet Potato Shaped Rice Madeira Cakes using Sweet Potato Paste with Different Cultiv...

• Yoon Hui-Na

• Jeong On-Bit, No Jun-Hee, Kim Wook, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 78 ~ 86

• Comparative Analysis of Physico-chemical Characteristics in Two Goji of Lycium barbarum L. and L. ru...

• Yang Min-Yi

• Kang Myung-Hwa

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 72 ~ 77

• Quality Characteristics of Raw and Dried Astragalus membranaceus Extracts

• Min Sung-Hee

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 65 ~ 71

• Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder

• Zhang Yang Yang

• Song Ka-Young, O Hyun-Bin, Joung Ki-Youeng, Shin So-Yeon, Kim Young-Soon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 54 ~ 64

• Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang)

• Kim Seul-Ki

• Park Sun-Young, Hong Sang-Pil, Lim Sang-Dong

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 45 ~ 53

• Quality Characteristics of Green Tea Jeungpyun Made with Meringue

• Park Jae-Hee

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 37 ~ 44

• Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches

• Jung Jin-Hyuck

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 28 ~ 36

• Effects of Pork Liver Levels on The Quality Characteristics on Hamburger Patties

• Choi Yun-Sang

• Ku Su-Kyung, Lee Hye-Jin, Park Jong-Dae, Sung Jung-Min, Jeon Ki-Hong, Oh Nam-Soo, Kim Youn...

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 20 ~ 27

• Quality Characteristics of Commercial Kimchi Paste

• Cheon Seon-Hwa

• Lee Sang-Il, Hwang In-Min, Seo Hye-Young

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 9 ~ 19

• Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (S...

• Joo Shin-Youn

• Choi Hae-Yeon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.1 1 ~ 8