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| 1 |
A study on the oral health care and the effects of nutritional and oral health education for elementary school students
김혜영;원복연;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.1-10,
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| 2 |
Physicochemical and sensory characteristics of Aster glehni Kimchi during storage at different fermentation temperatures
김은미;김건희;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.11-16,
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| 3 |
A Study on the Consumption Patterns of Soybean curd and Processed Soybean Products of Residents in the Kwangwon Area of Korea
김은실;정복미;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.17-25,
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| 4 |
A Study on the Consumption of Korean Traditional Rice Cakes by College Students
정효선;서경화;신민자;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.26-33,
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| 5 |
Changes in the Riboflavin Content of Spinach Salad and Sesame Leaf Salad with Various Cooking and Holding Process in Foodservice Institutions
김혜영;박화연;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.34-41,
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| 6 |
Effect of xylitol on the taste and fermentation of Dongchimi
문성원;장명숙;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.42-48,
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| 7 |
Sensory and Texture properties of Neuti-dduk by different ratio of ingredients
이효지;백현남;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.49-56,
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| 8 |
Study on the Meles meles as Applications in Edible Food Resource Applications -Nutritional Characteristics and Safety Evaluation on Meles meles Oil and Fermented Liquid with Medicinal Herbs-
박성혜;박성진;김기영;한종현;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.57-62,
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| 9 |
HACCP System Application on Chicken Entrees Served by Lunch Program of Elementary Schools
조경동;이복희;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.63-75,
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| 10 |
Glycoalkaloid content in potato tubers by various cooking methods and potato products
김정애;소궤신행;한재숙;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.76-80,
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| 11 |
Effects of Clove Extracts on the Autoxidation and Thermal Oxidation of Soybean Oil
박상일;손종연;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.81-85,
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| 12 |
The Changes of Hardness and Microstructure of Dongchimi according to different kinds of water
심영현;안기정;김지은;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.86-94,
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| 13 |
The Effect on the Sensory and Mechanical Characteristics of Functional Muffin using Glycyrrhizae radix Extract
김용선;최희숙;우인애;송태희;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.95-99,
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| 14 |
A Study on Nutrition Composition Labeling and Nutrition Claim Practices for the Processed Foods
오세인;장영애;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.100-111,
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| 15 |
Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology
허혜연;주나미;한영실;
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Korean Society of Food and Cookery Science
, v.20, no.1, pp.112-118,
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