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| 1 |
Studies on the Physiological and Sensory Properties of Herb Bread
박인덕;정동옥;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.539-545,
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| 2 |
A Study on the Take-Out Food Usage of University Students in Seoul and Some Regions in Gyeonggi-do.
유성은;한영실;주나미;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.546-554,
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| 3 |
Effect of Applying Pretreatment Methods before cooking for decreasing the Microbiological Hazard of Cooked Dried fish in Foodservice establishments
배현주;이재학;오세인;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.555-561,
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| 4 |
Research on the comparison on the ritual food of Gyeonggi and Gyungsangbuk-do province
김정미;장성현;김종군;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.562-570,
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| 5 |
The Study on the Characteristic of Cooked Rice According to the Different Coating Ratio of Mulberry Leaves Extracts
김애정;노정옥;우경자;최원석;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.571-580,
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| 6 |
Measuring Preferences of University Students for Family Restaurants in the Eastern Part of Chonnam
강종헌;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.581-590,
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| 7 |
The Effect of Jujubi, Ginseng and Garlic on the TBA value and microbial count of Samgaetang during Refrigerated Storage
박옥주;김나영;한명주;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.591-595,
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| 8 |
Changes in Chemical Composition of Radish bud (Raphanus sativus L.) during Growth Stage
한진희;문혜경;김종국;김귀영;강우원;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.596-602,
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| 9 |
Comparison of the Chemical Compositions of Korean and Chinese Safflower Flower(Carthamus tinctorius L.)
박금순;박어진;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.603-608,
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| 10 |
Quality Characteristics of baechu Kimchi Salted with Recycled Wastebrine
윤혜현;이숙영;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.609-615,
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| 11 |
Extraction and Physicochemical Characterization of Barley Bran  -glucan
김선영;유정희;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.616-623,
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| 12 |
Comparison on Physicochemical Properties and Antioxidant Activities of Commonly Consumed Coffees at Coffee Shops in Seoul Downtown
서한석;김수희;황인경;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.624-630,
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| 13 |
Studies on Holding Methods for Quality Assurance of Cooked Foods Served at Foodservice Institutions (I)
김혜영;고성희;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.631-639,
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| 14 |
Inhibition of N-nitrosodimethylamine Formation of Extracts from Citrus Seeds
오혁수;안용석;나임순;오명철;오창경;김수현;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.640-646,
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| 15 |
The Seasonal Microbiological Quality Assessment for Application of HACCP System to the Elementary School Food Service
권성희;이헌옥;정덕화;신원선;엄애선;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.647-658,
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| 16 |
Sensory and Physical Characteristics of Hwajeun Prepared with Various Kinds of Dipping Syrups
장명숙;박정은;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.659-666,
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| 17 |
고령소비자의 맞춤형 식품개발을 위한 조리과학적 접근
구성자;
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Korean Society of Food and Cookery Science
, v.19, no.5, pp.667-684,
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