|
| 1 |
Mechanical Characteristic of Backsulgi Added with Rich Sources of Phospholipid
이경아;김경자;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.381-389,
|
|
| 2 |
Sensory Characteristic of Backsulgi Added with Rich Sources of Phospholipid
이경아;김경자;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.390-398,
|
|
| 3 |
Effect of Pine Needle(Pinus densiflora Seib. et Zucc) Powder on the Sensory and Mechanical Characteristics of Steam cake
곽성호;문성원;장명숙;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.399-406,
|
|
| 4 |
Oxidative Stability of Green Tea-Added Mayonnaise
박찬성;박어진;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.407-412,
|
|
| 5 |
Effect of lotus root powder on the baking quality of white bread
김영숙;전순실;정승태;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.413-425,
|
|
| 6 |
The Evaluation of Quality Management standards for Contract Foodservice Company
한경수;이소영;서경미;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.426-432,
|
|
| 7 |
Effect of the extracts of various foods and medicinal herbs on the antioxidant activity and sensory characteristics of jujube-omija herbal sauce
곽은정;이영순;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.433-439,
|
|
| 8 |
Dietary behavior of college students in Kangreung Area on Convenience food
김혜영;정수진;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.440-447,
|
|
| 9 |
Analysis of Flavor Pattern by Using Electronic Nose and Sensory Evaluation of Cnidium officinale-Flavored Oils
이미순;정미숙;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.448-454,
|
|
| 10 |
Development of Elsholtzia splendens-Flavored Oils and Analysis of Flavor Pattern Using Electronic Nose
정미숙;이미순;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.455-460,
|
|
| 11 |
Changes in the Riboflavin Content of Stir-Fried Sausage with Vegetable and Stir-Fried Garlic Young Stem at Various Cooking and Holding Processes in Food Service Establishments( I )
김혜영;
/
Korean Society of Food and Cookery Science
, v.18, no.4, pp.461-469,
|
|