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| 1 |
Isoflavone Contents, Antioxidative and Fibrinolytic Activities of Red Bean and Mung Bean
오혜숙;김준호;이명희;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.263-270,
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| 2 |
The Study of Acceptance and Physicochemical Characteristics of Beef Consomme by Boiling Time
김용식;장명숙;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.271-279,
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| 3 |
Quality Characteristics of Sesame Dasiks According to amount and the kind of Sweetener
김진숙;한영실;유선미;김행란;전혜경;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.280-285,
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| 4 |
Assessing Productivity of Elementary School Lunch Foodservices in Daegu and Gyeongsangbuk-do Area
박영숙;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.286-294,
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| 5 |
Quality Characteristics of sprouted brown rice bread with an anionic alkali mineral complex solution BARODON®
노숙령;조영자;최수일;이재경;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.295-299,
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| 6 |
A survey on the rice-based processed food consumption of the housewives at Daegu
조진휘;고봉경;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.300-307,
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| 7 |
Conjoint Measurement of Tourist Preferences for Foodservice in Sunchon City
강종헌;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.308-317,
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| 8 |
Physicochemical Characteristics of Freeze Dried Soybean Paste Block with Sea Mustard
정복미;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.318-323,
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| 9 |
Quality Characteristics of Functional Muffins Containing Hesperetin
전소윤;김효정;김미라;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.324-327,
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| 10 |
A Study on the Recognition and Preference of Korean Traditional Cookie among College Students
정효선;신민자;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.328-338,
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| 11 |
Development of the Hospital Foodservice Facility Evaluation tools based on the General HACCP-based Sanitation Standards and Guidelines
이정숙;곽동경;강영재;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.339-353,
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| 12 |
Quality Characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder
박금순;박찬성;최미애;김정숙;조현정;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.354-362,
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| 13 |
Analyzing Difference among Fast Food Restaurants by Measuring University Student′s Attitude to Foodservice Attributes
민계홍;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.363-373,
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| 14 |
Changes of Physical and Sensory Quality in Home-delivered meals for elderly as affected by Packaging methods and Storage conditions 3
김혜영;류시현;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.374-389,
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| 15 |
The Relationship between Food Service Satisfaction and Plate Wastes in Elementary School Students
홍완수;장혜자;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.390-395,
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| 16 |
Studies on quality changes of ready-prepared conger eel products adding ginseng and pine mushroom during storage and sterilization
김혜영;임양이;
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Korean Society of Food and Cookery Science
, v.19, no.3, pp.396-402,
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