• Evaluation of Various Ingoing Sodium Nitrite Levels on pH, Residual Nitrite Levels and Color Values ...

• Kim Geon-Ho

• Chin Koo-Bok

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 547 ~ 551

• Recognition and Preference of Rice and Sesame-Nut Yeotganjeong by Chinese Students Residing in China

• Park Jin-Sook

• Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 539 ~ 546

• Comparative Analysis of Degrees of Importance and Performance Related to Culinary Education among Ca...

• Kim Ji-Hee

• Chung La-Na

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 527 ~ 538

• Contribution of Emotional Labor to Service Attitude of Dietitians in Contracted Foodservice Manageme...

• Lee Kyung-A

• Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 518 ~ 526

• Comparison of the Processing Properties of Citrus Cultivars

• Lee Mi-Yeon

• Lee Bo-Ram, Choi Ji-Ho, Park Bo-ram, Choi Han-Seok, Yun Su-Hyun, Kang Seok-Beom, Kim Sang-...

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 507 ~ 517

• Quality Characteristics of Lozenges Prepared with Ixeridium dentatum

• Jung Eun-Kyung

• Joo Kyoung-Mi, Joo Na-Mi

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 497 ~ 506

• Quality Characteristics and Antioxidant Activities of Ganache Supplemented with Kochujang Powder

• Baek Seo-I

• Kim Su-Jin, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 488 ~ 496

• Quality Characteristics of Yeast Bread Added Watermelon (Citrullus vulgaris L.) White Rind as Waste ...

• Min Sung-Hee

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 480 ~ 487

• Effects of Canola Oil and Persimmon Peel Addition on the Quality Characteristics of Low-Fat Pork Pat...

• Shim Dong-Wook

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 471 ~ 479

• Changes of Inorganic Component in Bone Broth of Hanwoo Cow by Extraction Time

• Hong Young-Shin

• Jeong Ji-Young, Son Ji-Hyeon, Song Ok-Yeon, Hwang In-Min, Islam Md. Atikul, Kim Hui-Eun, K...

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 460 ~ 470

• Analysis of Jangajji Nutrients for Development of National Nutrient Database

• Kim Byung-Hee

• Jeong Hee-Sun, Jung Eun-Kyung, Lee In-Young, Kwank Sang-A, Joo Na-Mi

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 450 ~ 459

• The Quality Characteristics of Pork Patties According to the Replacement of Mealworm (Tenebrio molit...

• Choi Ju-Hye

• Yong Hae-In, Ku Su-Kyung, Kim Tae-Kyung, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.5 441 ~ 449