The Korean Journal of Food and Cookery Science
pISSN 2287-1780 l eISSN 2287-1772 l KOREAN

Current Issues

Korean Journal of Food & Cookery Science - Vol. 33 , No. 4
1. p.363 Study on Quality Characteristics of Tteokgalbi with Black Rice Bran as a Substitute for Caramel Color
Seung-Hee Hong, Tae-Kyung Kim, Su-Kyung Ku, Ki-Hong Jeon, Young-Boong Kim, Kwoan-Sik Park, Yun-Sang Choi
DOI: https://doi.org/10.9724/kfcs.2017.33.4.363

2. p.371 Study on Physicochemical and Sensory Properties of Fermented Sausages on the Domestic Market
Hun Gu Sagong, Ki Moon Kang, Jong Se Park, Dong Soon Jeong, Byoung Seok Moon, Han Joon Hwang, Hyun Hee Yu, Ji Hun Choi
DOI: https://doi.org/10.9724/kfcs.2017.33.4.371