• Sensory Characteristics and Drivers of Preference of Low Calorie Oil and Water Packed Canned Tuna

• Kim Yang

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.5 449 ~ 455

• Consumption Behavior of Food Packing Materials and Knowledge Level of Endocrine Disruptor among Midd...

• Kwon Eun-Hwa

• Kim Seong-Yeong

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.5 436 ~ 448

• Characteristics of Omija (Schizandra chinensis) Seed Oil during Storage

• Choi Ji-Yoon

• Jung Yun-Seo, Cho In-Hee

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.5 429 ~ 435

• Study on Future Food Tech Analysis using Alternative Proteins

• Yong Hae-In

• Kim Tae-Kyung, Kang Min-Cheoul, Lee Min-Hyeock, Kim Mi-Ran, Cha Ji-Yoon, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.5 416 ~ 428

• A Study on the Quality Characteristics and Preferences for Whole Wheat Pan Bread with Liriopis Tuber

• Park Ji-Hye

• Kweon Mee-Ra, Ryu Ho-Kyung

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.5 408 ~ 415

• Comparision of Antioxidant and Antimicrobial Activity of Unripened and Ripened Black Raspberry (Rubu...

• Ryu Eun-Hye

• Gim Sung-Woong, Lee Su-Jung, Kim Yong-Suk, Kwon Ji-Wung

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.5 399 ~ 407

• Quality Characteristics and Antioxidant Acitivity of Rice Cookies Prepared with Moringa (Moringa ole...

• Go Eun-Seong

• Choi Jin-Hee

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.5 389 ~ 398

• A Study on the Variation of the Sensory Characteristics of Coffee with a Change in the Ratio of Coff...

• Lee So-Young

• Jo Yun-Ju, Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.5 379 ~ 388

• A Comparison of the Quality Characteristics of Meat Alternative to Wanja and Meat Wanja

• Kang Hye-Yun

• Lee Bo-Ra, Chung La-Na

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.5 371 ~ 378