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| 1 |
Mechanical and Sensory Characteristics of Dongbu-Mook (Cowpea Starch Gel) by the addition of Soybean Oil and Salt
구미영;이재경;김기숙;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.275-279,
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| 2 |
Comparison of Sensory and Mechanica] Properties of Breads with Paecilomyces japonica and Cordyceps militaris powder by Storage Time and Temperature
정명희;박금순;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.280-289,
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| 3 |
Effect of Perilla Seed paste on the Yulmoo Mul-kimchi during Fermentation
김형렬;박정은;장명숙;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.290-299,
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| 4 |
Effect of CHCl fraction of Alisma canaliculatum with selenium on the plasma glucose and lipids levels in streptozotocin-induced diabetic rats
김명화;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.300-308,
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| 5 |
A study for the quality of vegetable dishes without heat treatment in foodservice establishments
김혜영;차재맹;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.309-318,
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| 6 |
Development of an anti-obesity dietary supplement inhibiting the digestion of carbohydrate and lipid
윤유식;최선미;홍순복;홍정미;김정원;이홍석;홍성길;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.319-324,
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| 7 |
Sensory Quality Assessment of Reheated Cook/Chill and Sous-Vide Spinach Soup for Foodservice Operations
류은순;이동선;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.325-332,
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| 8 |
Effects of Emulsifiers on the Quality Characteristics of Yackwa
이수연;김명애;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.333-339,
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| 9 |
Physicochemical Properties of Used Frying Oil in Foodservice Establishments
송연순;장명숙;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.340-348,
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| 10 |
The Effect on Nutrition Constituent from Beef leg Bone by Acid Condiment
김명선;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.349-354,
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| 11 |
Recognition Study on Introduction of HACCP to Industry Foodservice
이헌옥;심재영;신현아;정덕화;엄애선;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.355-364,
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| 12 |
Changes in Volatile Sulfur Compounds of Garlic under Various Cooking Conditions
배현주;전희정;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.365-371,
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| 13 |
Sensory and textural characteristics of Chicksulgi using varied levels of arrowroot starch and different types of sweeteners
이효지;정낙원;차경희;
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Korean Society of Food and Cookery Science
, v.18, no.3, pp.372-380,
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