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| 1 |
Comparisons on the Quality Characteristics of Pigmented Rice CholPyon with Those of Brown and White Rice
박민경;이재민;박찬현;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.471-475,
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| 2 |
Sensory Characteristics of Functional Muffin Prepared with Ferulic acid and p-Hydroxybenzoic Acid
전소윤;정소혜;김효정;김미라;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.476-481,
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| 3 |
Effects of Consumer Education on Food Labels
이경애;김향숙;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.482-486,
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| 4 |
The Stability of Water-soluble and Fat-soluble vitamin in milk by Heat treatments
허정윤;황인경;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.487-494,
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| 5 |
A Study on the Quality Depending on Preparing of Food in High School Contract Food Service.
김혜영;김지연;고성희;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.495-504,
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| 6 |
Body mass Index and Food Habits of Female University Students in Seoul
정남용;최순남;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.505-515,
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| 7 |
The Microbiological Quality Estimation of Samul Chol-Pyon during the Storage
김윤선;박춘란;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.516-521,
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| 8 |
Quality Changes of Rosemary-Added Onion Kimchi during Storage by Packaging Conditions
박인덕;정동옥;정해옥;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.522-528,
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| 9 |
Quality Characteristics of Yukwa Prepared with Pigmented Rice
이유석;정해옥;이종욱;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.529-533,
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| 10 |
Quality Characteristics of Omija Jelly Prepared with Various Starches
류현주;오명숙;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.534-542,
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| 11 |
Effect of Water Extract of Gardenia jasminoides on the Sensory Quality and Putrefactive Microorganism of Cooked Rice
주난영;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.543-547,
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| 12 |
A comparative study on quality characteristics of Baiksulgi(traditional Korean rice cake) made of imported and domestic rices(Chuchung byeo)
한승희;오명숙;
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Korean Society of Food and Cookery Science
, v.18, no.5, pp.548-555,
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