• Correspondence Analysis between the Food Citizenship Levels and the Food Policy Network

• Choi Seung-Gyun

• Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 431 ~ 439

• Development of a Milk Menu Applicable to Military Foodservice

• Seo Min-Young

• Kim Won-Kyeoung, Yang Ji-Hye, Lee Joo-Yeon, Lee Da-Been, Cha Myung-Hwa, Kim Choon-Young, R...

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 420 ~ 430

• Microbiological Contamination and Hygiene Awareness of Hand according to the Types of Child-Care Cen...

• Kang Ju-Yeong

• Lee Seo-Hyun, Oh Do-Gyung, Lee Young-Ju, Kim Jung-Beom

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 412 ~ 419

• Comparison of Quality Characteristics in the Chicken-Sweet Pumpkin-Puree by the Types of Thickeners

• Lee Na-Rae

• Lee Chang-Geun, Park Hae-Youn, Chang Hye-Ja, Hong Wan-Soo, Paik Hyun-Dong

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 406 ~ 411

• Quality and Storage Characteristics of Sweet Potato Pearl with Waxy Rice Starch

• No Jun-Hee

• Huang Meng-Yao, Kim Wan-Soo, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 394 ~ 402

• Effects of the Type of Salt on the Quality Characteristics of Samgyetang

• Kim Se-Myung

• Yong Hae-In, Ku Su-Kyung, Kim Tae-Kyung, Han Sung-Gu, Kim Young-Boong, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 385 ~ 393

• Effects of Adding Rubus coreanus Miquel Powder on the Quality Characteristics of White Radish Jelly

• Jeon Jae-Eun

• Lee In-Seon

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 376 ~ 384

• Fresh and Dried White-Salted Noodle Making Performance of Korean Domestic Normal and Waxy Wheat Flou...

• Moon Yu-Jin

• Wang Xiao, Kweon Mee-Ra, Park Tae-Il, Kim Kyeong-Hoon

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 367 ~ 375

• Impacts of Enzyme, Vitamin C and Emulsifiers on the Quality of Pre-Fermented Frozen Dough of Pocket ...

• Zhao Yuxia

• Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 357 ~ 366

• Aroma Components and Sensory Characteristics of Coffee Germinated with Wine

• Moon Sang-Yoon

• Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 346 ~ 356

• Antioxidant Activities of the Juices and Freeze-Dried Powders Commercially Processed from Blueberry ...

• Han A-Reum

• Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 335 ~ 345

• Quality Properties of Jicama (Pachyrhizus erosus) Jangachi by Different Sugars during Storage

• Jung Hyun-Sook

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.4 325 ~ 334