• Combination of Benzoic Acid and Ultrasound Treatment to Reduce Microbial Contamination on Vegetables

• Kim Min-Soo

• Park Eun-Jin

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 668 ~ 672

• Quality Characteristics of Commercial Perilla Oils during Storage Period

• Shin Jae-Young

• Ra Ha-Na, Cho Yong-Sik, Kim Ha-Yun, Kim Kyung-Mi

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 663 ~ 667

• The Effect of Hygiene Guidance by Center for Children"s Foodservice Management on Food Safety Improv...

• Cheon Jeong-Min

• Shin Jae-Kyoung, Moon Hye-Kyung

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 653 ~ 662

• Investigation of Consumption and Product Development Demand for Infant Convenience Food Based on the...

• Jang Jeong-Min

• Choi Hee-Ryong, Ha Hyeon-Suk, Paik Hyun-Dong, Chang Hye-Ja, Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 642 ~ 652

• Quality Characteristics of Maitake (Grifola frondosa) Powder Pretreated by Blanching with Vinegar

• Lee Ha-Yeon

• Kwon Hye-Jeong, Lee Jae-Hong, Lee An-Soo, Ahn Moon-Sub

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 635 ~ 641

• Physicochemical Properties of Resistant Starch Prepared from Singil Rice Starch

• Lee Chae-Eun

• No Jun-Hee, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 626 ~ 634

• Molecular Structure and Thermal Properties of the Starches from High Amylose Rice Cultivars and Thei...

• Kweon Mee-Ra

• Jeon Soo-Jeong, Cho Jun-Hyeon

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 617 ~ 625

• Optimization of Potatoes in Soy Sauce as Prepared by the Sous-vide

• Choung Seo-Yeong

• Joo Na-Mi

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 607 ~ 616

• Fermentation Characteristics of Mulberry Concentrate by Lactic Acid Bacteria Isolated from Mulberry ...

• Ryu Eun-Hye

• Chae Kyu-Seo, Kwon Ji-Wung

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 598 ~ 606

• Effect of Sous-vide Cooking Time on Quality Characteristics of Chuncheon Dakgalbi during Chilled Sto...

• Jeong Hae-Seong

• Baek Ki-Ho, Utama Dicky Tri, Kim Jun-Tae, Im Sung-Guk, Lee Sung-Ki

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 588 ~ 597

• Analysis of the Physicochemical Characteristics and Antioxidant Activities with Consumer Acceptance ...

• Min Kyung-Jin

• Kwak Eun-Jung, Byeon Jae-Young, Choi Il-Sook

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 576 ~ 587

• Physico-chemical and Affective Properties of Bagel Made with Mealworm (Tenebrio molitor L.) Powder

• Seo Ho-Jun

• Cho In-Hee

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 569 ~ 575

• Optimization of Composition for Naturally Fermented Aronia Starters Using Response Surface Methodolo...

• Byun Bo-Young

• Chae Kyu-Seo, Park Hee-Jeon, Song Ji-Young

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 560 ~ 568

• Effects of Kamut (Triticum turanicum Jakubz) Flour Replacement on the Quality of Wet Noodles

• Lee Phy-Rim

• O Hyun-Bin, Kim Si-Yeon, Kim Young-Soon

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.6 545 ~ 559