|
| 1 |
Free Sugar, Free Amino Acid, Non-Volatile Organic Acid and Volatile Compounds of Dongchimi added with Jasoja(Perillae semen)
황재희;장명숙;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.1-10,
|
|
| 2 |
Quality Characteristics of Jeungpyun with Different Ratios of Makkulli Leaven to Water
윤숙자;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.11-16,
|
|
| 3 |
Changes in Volatile Sulfur Compounds of Garlic under Short-term Storage Conditions
배현주;전희정;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.17-23,
|
|
| 4 |
HACCP Systems of Contract Foodservice Establishments Appointed by Korea Food and Drug Administration
문혜경;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.24-33,
|
|
| 5 |
Effect of Process Rice Flour on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature
오미향;김경자;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.34-45,
|
|
| 6 |
Effect of Nutriprotein on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature
오미향;김경자;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.46-59,
|
|
| 7 |
Quality Characteristics of Yukwa Fried with Palm Oil during Storage
이유석;정해옥;이종욱;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.60-64,
|
|
| 8 |
Effect of RS3 type resistant starch prepared from nonwaxy rice starch on the properties of Injulmi
김정옥;신말식;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.65-71,
|
|
| 9 |
A Study on the Organoleptic Characteristics and Changes in Freshness of Cultivated and Wild Paralichthys olivaceus During Storage
박병학;박소희;조재선;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.72-78,
|
|
| 10 |
Analysis of Volatile Compounds in Elsholtzia splendens by Solid Phase Microextraction
정미숙;이미순;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.79-82,
|
|
| 11 |
Changes in Carotenoids Contents in Pureed and Cooked Carrot and Spinach during Storage
;;Robert M, Russell;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.83-95,
|
|
| 12 |
Intake of Snack by the Elementary School Children in Hansan-do Area 1.
박영선;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.96-106,
|
|
| 13 |
Beneficial effects of body fat and obesity through the inhibition of the digestion of carbohydrate and lipid in gastrointestinal tract
정은희;윤승원;이홍석;윤유식;유경미;황인경;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.107-113,
|
|
| 14 |
Effects of Mokdanpi(Paeonia suffruticosa) Addition on the Shelf-Life and the Characteristics of Rice Cake and Noodle
조진실;한영실;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.114-120,
|
|
| 15 |
Effect of UV-B Irradiation on the content of vitamin D , color and flavor pattern in Lentinus edodes
이진실;윤갑희;신원선;
/
Korean Society of Food and Cookery Science
, v.19, no.1, pp.121-126,
|
|