• A study on the consumption practices and satisfaction of adults with delivery food in South Korea

• Park Min-Seo

• Bae Hyun-Joo

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.4 250 ~ 259

• Effect of the milling conditions of an ultra-centrifugal mill on the quality characteristics of purp...

• Avarzed Enkhtungalag

• Moon Yu-Jin, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.4 241 ~ 249

• Color value, Hardness and Lipid Oxidation of Yakgwa with Added Powdered Turmeric, Ginger, or Burdock...

• Lee Kyong-Ae

• Baek Man-Hee, Mun Sae-Hun

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.4 235 ~ 240

• Effects of drying temperature on antioxidant and antidiabetic activities of Orostachys japonicus

• Yu Min-Young

• Kim Myung-Hyun, Han Young-Sil

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.4 227 ~ 234

• A study on the analysis of food properties of edible insects to enhance the utilization

• Choi Yeong-Woo

• Kim Tae-Kyung, Kang Min-Cheoul, Lee Jae-Hoon, Cha Ji-Yoon, Jang Hae-Won, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.4 215 ~ 226

• Quality characteristics of meat emulsion with egg shell and egg white to replace phosphate

• Choi Yoo-Jeong

• Kim Tae-Kyung, Ku Su-Kyung, Lee Jae-Hoon, Lim Min-Cheol, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.4 207 ~ 214

• Quality attributes of restructured pettitoes ( jokbal ) as affected by acid marination and the ratio...

• Song Dong-Heon

• Park Ju-Hyo, Kim Hyun-Wook

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.4 199 ~ 206