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| 1 |
A Study for Eating Behavior of University Students(I)
김명선;김희주;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.127-135,
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| 2 |
Quality Characteristics of Bread Made with Brown Rice Flours of Different Preparations
김명희;신말식;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.136-143,
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| 3 |
Meal Preference on the School Food Service of Middle School Students in Gwangju and Chollanamdo Area
김경애;김수자;정난희;전은례;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.144-154,
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| 4 |
Evaluating the Causal Relationships among Organizational Support, Organizational Commitment, Job Satisfaction, and Service Quality in the Hotel F & B Department
강종헌;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.155-164,
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| 5 |
Quality Characteristics of Fruits Dressing
김미향;이연정;김동석;김덕한;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.165-173,
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| 6 |
Changes in Vitamin C and Minerals Content of Perilla Leaves by Different Cooking Methods
최영희;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.174-180,
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| 7 |
Sensory and textural characteristics of wageobyung using varied levels of lettuce and different amount of sugars and water
이효지;손희선;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.181-187,
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| 8 |
Effects of Beef Bone Extracts on Quality of Baeck Kimchi
박영희;박소희;이종호;조재선;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.188-194,
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| 9 |
Evaluation of hazardous factors for the application of HACCP on production and transportation flow in home-delivered meals for the elderly
김혜영;류시현;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.195-209,
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| 10 |
Characterization cf salted Chinese cabbage in relation to salt content, temperature and time
심영현;안기정;유창희;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.210-215,
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| 11 |
Quality Characteristics of Soy Ice Creams as Affected by Enzyme Hydrolysis Times and Added Calciums
김지영;이숙영;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.216-222,
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| 12 |
A Study on the Trace Metals in Potatoes and Root Vegetables
Choi, Soon-Nam;Chung, Nam-Yong;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.223-230,
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| 13 |
Microbiological Hazard Analysis of Cooking Utensils and Working Areas of Foodservice Establishments and Hygienic Improvement by Implementing HACCP system
배현주;전희정;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.231-240,
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| 14 |
Changes of Chemical and Microbiological Quality of Home-delivered meals for elderly as affected by Packaging methods and Storage conditions 2
김혜영;류시현;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.241-253,
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| 15 |
Effect of Powder-type Dried Alaska Pollack Addition on the Quality of Kimchi
이하영;백재은;한영실;
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Korean Society of Food and Cookery Science
, v.19, no.2, pp.254-262,
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