• An Assessment of Food Hygiene Management and Airborne Microbial Contamination of Restaurants in Jeju...

• Seo Mi-Rae

• Kim Min-Soo, Park Eun-Jin

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 392 ~ 403

• A Study on the Dietary Status among Elderly Residents in Senior Citizen¡¯s Center Using Nutrition Qu...

• Kim Do-Hee

• Min Sung-Hee

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 382 ~ 391

• Effect of Eating out Information Searching Methods on the Selection Attributes at Fast-Food Restaura...

• Yoon Tae-Hwan

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 373 ~ 381

• Effects of Burdock(Arctium lappa L.) Flour Addition to the Dough on the Quality Characteristics and ...

• Lee Yoon-Jin

• Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 365 ~ 372

• Comparison of Physicochemical Properties of Starches Prepared from Sweet Pumpkin, Chestnut, and Meal...

• Kim Jae-Suk

• Lee Joo-Ree, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 357 ~ 364

• Comparison of quality characteristics of commercial dry noodles made of imported wheat and Korean do...

• Seo Ye-Ri

• Moon Yu-Jin, Cho Hye-Jin, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 348 ~ 356

• Effect of the pH on the Lipid Photo-oxidation of Soybean Oil Emulsion With Added Samnamul (Aruncus d...

• Song Ae-Rim

• Choi Eun-Ok

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 341 ~ 347

• Study on the Quality Characteristics of Emulsion Sausage using Egg shell and Carrot as alternatives ...

• Lee An-Su

• Yong Hae-In, Ku Su-Kyung, Kim Tae-Kyung, Sung Jung-Min, Park Jong-Dae, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 331 ~ 340

• Quality Characteristics of Batter Type Cakes According to Different Mixing Methods

• Jin Ji-Aa

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 322 ~ 330

• Physicochemical Characterization of Jerusalem Artichoke Dried in Different Colors

• Seo Jeong-Min

• Kim Do-Hee, Kang Myung-Hwa

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 313 ~ 321

• Gel-forming Ability and Hardness of Animal and Plant Protein Gels at Various Concentrations for Deve...

• Gu Tae-Wan

• Song Dong-Heon, Noh Sin-Woo, Ham Youn-Kyung, Kim Hyun-Wook

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 305 ~ 312