• Study on the Actual Conditions of Institution Foodservice Management in the Elderly Welfare Faciliti...

• Seo Ji-Eun

• Kwon Kwang-Il, Kim Gun-Hee

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 216 ~ 225

• Influence of Consumption Value on the Attitude, Customer Satisfaction and Purchase Intention for Con...

• Lee Hyoung-Geun

• Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 208 ~ 215

• Study on the Relative Importance of Selecting Attribute in Purchasing Pickles by Conjoint Analysis

• Lee Myung-Hee

• Kim Hye-Young, Ahn Young-Jik

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 198 ~ 207

• Effects of Glasswort and Pepsin-Soluble Collagen on Processing Characteristics of Low-Salt Pork Patt...

• Song Dong-Heon

• Ham Youn-Kyung, Hwang Ko-Eun, Chin Koo-Bok, Kim Hyun-Wook

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 187 ~ 197

• Nutritional Components and Pigment Characteristics of Colored Cherry Tomatoes

• Ryu A-Reum

• Hong Jung-Sun, Kim Sung-Soo, Choi Jeong-Hee, Choi Yun-Sang, Choi Hee-Don

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 178 ~ 186

• Comparison of Texture Properties between Organic and Conventional Rice Varieties after Cooking

• Jung Hee-Nam

• Choi Ok-Ja

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 169 ~ 177

• Influences of the Alginate-Calcium Ratio and Reaction Time on the Quality of Coffee Beads Prepared b...

• Surh Jeong-Hee

• Yang Hee-Wan

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 159 ~ 168

• Effects of Powdered Cinnamon, Ginger, and Gardenia Addition to the Dough on the Stability of Lipid O...

• Oh Bo-Young

• Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 151 ~ 158

• Antioxidant Activities and Changes in Ginsenosides Composition of Yakjus with Fine Ginseng Root, Gin...

• Oh Chang-Kyo

• Kim Gye-Won, Son Jong-Youn

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 140 ~ 150

• Quality Characteristics of Rice Cake with Bordeaux Radish Powder According to Different Processing M...

• Park Jong-Dae

• Choi Hyun-Wook, Choi Yun-Sang, Sung Jung-Min

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 132 ~ 139

• Starch Characteristics of Mung Bean Cultivars Grown in Korea

• Woo Koan-Sik

• Lee Ji-Hae, Lee Byong-Won, Lee Yu-Young, Lee Byoung-Kyu, Kim Hyun-Joo

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 125 ~ 131

• Thickening Effect of Hyaluronic Acid Solution in Foods with Different Intake Temperature

• Kim Sun-Min

• An Chae-Won, Chang Jin-Hee, Kweon Dong-Keon, Hong Joo-Yeon, Han Jung-Ah

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.2 119 ~ 124