JOURNAL BROWSE
Search
Advanced SearchSearch Tips
 HOME > Journal Browse > About Journal > Journal Vol & Issue
Korean journal of food and cookery science
Journal homepage(new window)
Journal Basic Information
pISSN :
2287-1780 
eISSN :
2287-1772 
Journal DOI :
10.9724/kfcs 
Frequency :
Others 
Editor in Chief :
move
Print(new window) E-mail(new window) Excel Download
1
  • Abstract(view)
PDF Download(new window)
2
  • Abstract(view)
PDF Download(new window)
3
  • Abstract(view)
PDF Download(new window)
4
  • Abstract(view)
PDF Download(new window)
5
  • Abstract(view)
PDF Download(new window)
6
  • Abstract(view)
PDF Download(new window)
7
  • Quality Characteristics on Adding Blood Levels to Blood Sausage
  • Choi, Yun-Sang ; Sung, Jung-Min ; Jeon, Ki-Hong ; Choi, Hyun-Wook ; Seo, Dong-Ho ; Kim, Cheon-Jei ; Kim, Hyun-Wook ; Hwang, Ko-Eun ; Kim, Young-Boong ;
  • Korean journal of food and cookery science , volume 31, issue 6, 2015, Pages 741~748
  • DOI : 10.9724/kfcs.2015.31.6.741
  • Abstract(view)
PDF Download(new window)
8
  • Abstract(view)
PDF Download(new window)
9
  • Abstract(view)
PDF Download(new window)
10
  • Abstract(view)
PDF Download(new window)
11
  • Abstract(view)
PDF Download(new window)
12
  • Abstract(view)
PDF Download(new window)