|
| 1 |
Consumption and Preference of Seafood, and Desires for the Seafood Utilization in School Lunch Program among Middle and High School Students in Korea
남혜원;이민준;이영미;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.1-7,
|
|
| 2 |
Nitrite Scavenging Effect of Umbelliferaeceae
노광석;양미옥;조은자;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.8-12,
|
|
| 3 |
Studies on Cnidium officinale As Natural Spices
이지혜;정미숙;이미순;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.13-19,
|
|
| 4 |
A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Fish Dishes for Cook/Chill System for Kindergarten Foodservice Operations (Focused on Broiled Mackerel, Flounder Stew and Squid Bulgogi)
강현주;김은희;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.20-29,
|
|
| 5 |
Effects of irradiated egg white on the quality of angel food cake
이경애;이윤진;양재승;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.30-33,
|
|
| 6 |
Development of seasoned whangseoke-jeot with chitosan
김숙희;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.34-42,
|
|
| 7 |
Effects of Bifidobacteria and oligosaccharides on the quality attributes of frozen soy yogurts
권영실;이숙영;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.43-50,
|
|
| 8 |
A Study on the properties of hot water extracts of Korean dried tangerine peel and development of beverage by using it
민성희;박희옥;오혜숙;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.51-56,
|
|
| 9 |
Effect of green tea on the survival of Escherichia coli O157:H7 and Salmonella typhimurium in mayonnaise
박찬성;박금순;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.57-62,
|
|
| 10 |
Analysis of the factors that influence Korean beverage consumption
이현주;손경희;이민준;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.63-72,
|
|
| 11 |
Effects of Sodium Metabisulfite and Adipic Acid on Browning of Garlic Juice Concentrate during Storage
배수경;김미라;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.73-80,
|
|
| 12 |
Quality Characteristics of Yackwa Prepared by Different Amounts of Egg White
윤숙자;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.81-86,
|
|
| 13 |
Effect of Copper Ions on Over-Acidification of kimchi
채경연;유양자;경규항;박세원;김연순;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.87-93,
|
|
| 14 |
Inhibition of carbohydrate digestion using egg yolk antibody
홍성길;김대원;김정원;이홍석;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.94-100,
|
|
| 15 |
Changes in Chromaticity and 6 Mineral Contents of Sea Mustards according to Several Cooking Methods
;;;;Takahisa Minamide;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.101-108,
|
|
| 16 |
A Multiple Discriminant Approach to Identifying Frequent Users of Eating out at Family Restaurant
강종헌;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.109-118,
|
|
| 17 |
A Study on the Breakfast Habits of Salaried People in Seoul
신경화;채경연;유양자;
/
Korean Society of Food and Cookery Science
, v.18, no.1, pp.119-128,
|
|