• The Impact of Job Embeddedness on Employees¡¯ Organizational Commitment in Deluxe Hotels

• Jung Hyo-Sun

• Jung Yoon-Sik, Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 111 ~ 117

• Drivers for the Preference of Korean Traditional Cookies by Korean, Vietnamese, and Chinese Children

• Choi Sun-Ah

• Chung La-Na

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 102 ~ 110

• Importance Perception and Performance for Kitchen Hygiene Management of Deluxe Hotel Chefs in Busan

• Lee Jin-Ha

• Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 91 ~ 101

• A Study of Consumer Experience Purchasing Pickles and Importance-Performance Analysis Based on the S...

• Lee Myung-Hee

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 81 ~ 90

• Perception and Attitudes toward Reducing the Sugar Intake of Childcare Center Foodservice Employees ...

• Min Sung-Hee

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 73 ~ 80

• Perception on HACCP System of School Foodservices Dietitians in Chungbuk

• Im Ji-Hyeoun

• Li Miao Miao, Lee Young-Eun

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 57 ~ 72

• Quality Characteristics of White Pan Bread with Apple Liquid Starter

• Im Da-Ye

• Cha Gyung-Hee

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 45 ~ 56

• Quality Characteristics of White Pan Bread with Enzyme Treated Wheat Germ Extract

• Choi Yong-Seok

• Lee Jae-Kang, Choi Yong-Hyun, Lee Jeong-Hoon, Kang Dong-Woo, Kum Hae-Im, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 36 ~ 44

• A Study on Liking/Disliking Attributes of Commercial Canned Salmon Using CATA (Check-All-That-Apply)...

• Ju Se-Young

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 28 ~ 35

• Antioxidant Activities and Quality Characteristics of Cracker with Ecklonia stolonifera

• Lee Ji-Min

• Han Young-Sil

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 20 ~ 27

• Optimization of Production Conditions of Blueberry Juice

• Kim Ok-Sun

• Park Jong-Dae, Choi Hyun-Wook, Sung Jung-Min

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 9 ~ 19

• Quality Characteristics of Frozen Topokki Garaetteok with the Addition of Dietary Fiber

• Chae Jung-Woo

• Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.1 1 ~ 8