• Study on Recognition and Consumption Behavior of Quality-Certified Children"s Preferred Foods of Nur...

• Min Sung-Hee

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 353 ~ 362

• Dietitians" Self-Evaluation and Barriers to Sustainable Practices for School Foodservice Management ...

• Yi Na-Young

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 342 ~ 352

• Effect of Barley Flour Addition on Quality Characteristics of Vegetable Pancake

• Lee In-Seon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 333 ~ 341

• Quality Characteristics of Cookie with Burdock (Arctium lappa L.) Powder

• Kim Hyun-Yong

• Kim Kyoung-Hee, Yook Hong-Sun

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 325 ~ 332

• Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time

• Park Hyun-Su

• Hyun Myung-Taek, Lee Ju-Hee, Kim Dae-Young, Lee Khan, Kim Hyun-Jung

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 316 ~ 324

• Granular Morphology and Thermal Properties of Acid-Hydrolyzed Rice Starches with Different Amylose C...

• No Jun-Hee

• Lee Chae-Eun, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 307 ~ 315

• Preparation and Physicochemical Characterization of Sea Tangle Vinegar for Utilization as Vinegar-Ba...

• Han A-Reum

• Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 300 ~ 306

• Quality of Cookies Formulated with Jeju Magma Seawater

• Jung Sung-Hyun

• Jeon Soo-Jeong, Mikhail Young, Moon Yu-Jin, Hong Ye-Eun, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 292 ~ 299

• Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yak...

• Park Jin-Sook

• Lee Hyun-Ah, Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 285 ~ 291

• Effect of Sannamul and Herb Extract Addition on the Photooxidation of Soybean Oil Emulsion

• Song Ae-Rim

• Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 275 ~ 284

• Meal Types by Cooking Method Consumed by Korean Adults according to Meal Provision Place : Using 201...

• Choi Mi-Kyung

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 264 ~ 274

• Antimicrobial Activity of Lavander and Rosemary Essential Oil Nanoemulsions

• Kim Min-Su

• Lee Kyoung-Won, Park Eun-Jin

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 256 ~ 263

• Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder

• O Hyun-Bin

• Song Ka-Young, Zhang Yang Yang, Joung Ki-Youeng, Shin So-Yeon, Kim Young-Soon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.3 247 ~ 255