• Influence of Cup Color on Perception of Basic Taste and Sensory Attributes of Coffee

• Cha Sung-Soo

• Jo Yun-Ju, Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 327 ~ 334

• Consumption Status of Foods Using Kimchi by Korean Adults - Analysis of the 2015 Korea National Heal...

• Choi Mi-Kyung

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 319 ~ 326

• Analysis of Consumer Consumption Status and Demand of Cheongju Using an Importance-Performance Analy...

• Lee Soo-Hyun

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 311 ~ 318

• Foreigner Needs and Preference for Korean HMR Product Prepared with Halal Standard

• Kim Ji-Na

• Lee Kun-Jong, Park Hyun-Ji, Lee Hyeon-Min, Shin Weon-Sun

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 301 ~ 310

• Sensory Attributes and Consumer Acceptability of Sesame Yeotganjeong with Binding Syrups Using Diffe...

• Park Jin-Sook

• Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 295 ~ 300

• Effect of Aronia, Beet and Prickly Pear Powder on the Quality Characteristics and Antioxidant Activi...

• Kim Sun-Hoi

• Kim Ji-Hyeung, Eum Sun-Ah, Han Young-Sun, Hur Myung-Je

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 287 ~ 294

• Quality Characteristics and Acceptability of Hotteok with Barley Flour for Development of Representa...

• Jeon Jae-Eun

• Lee In-Seon

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 279 ~ 286

• Study on Quality Changes according to Thawing Conditions of Frozen Sulgidduk

• Ku Su-Kyung

• Choi Hyun-Wook, Choi Hee-Don, Park Jong-Dae, Sung Jung-Min, Hong Jung-Sun, Kim Tae-Kyung, ...

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 272 ~ 278

• Quality Properties of Whole Wheat Flour Sourdough Bread Using Sweet Persimmon Starter

• Ma Eun-Bit

• Yoon Hui-Na, Lee Seul, Jung Hee-Nam, Choi Ok-Ja

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 263 ~ 271

• Physicochemical Characteristics of Starches Purified from Newly Developed Colored Sweet Potatoes, Da...

• Lee Chae-Eun

• No Jun-Hee, Kim Wook, Yu Gyeong-Dan, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 256 ~ 262

• Antioxidant Activities and Meat-Tenderizing Effect of Hardy Kiwi (Actinidia arguta) as a Candidate f...

• Han A-Reum

• Lee Jae-Cheol, Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 247 ~ 255

• Quality Characteristics of Pork Liver Sausage Containing Natural Vegetables

• Han Ye-Jin

• Kim Tae-Kyung, Hwang Ko-Eun, Choi Ji-Hun, Jeon Ki-Hong, Kim Young-Boong, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.3 237 ~ 246