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| 1 |
Satisfaction of Meal and Service Quality in University Foodservice Institutions
Han Myung Joo;Yoon Ji Yoon;Kim Na Young;Yoo Young Hee;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.545-552,
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| 2 |
Effect of Charcoal Packaging Materials on the Physicochemical Properties of White, Brown and Black Rice During Storage
Chung Nam Yong;Choi Sung Sook;Choi Soon Nam;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.553-560,
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| 3 |
Effect of Paecilomyces japonica on the Microbiological Quality and Shelf-life of Jeungpyun
Park Chan-Sung;Choi Mi-Ae;Park Geum-Soon;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.561-567,
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| 4 |
Quality Characteristics of cream soups added with rice flour and potato as a thickening agent
Koh Seung-Jeong;Park Hong-Hyun;Lee Kyung-Hee;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.568-574,
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| 5 |
Quality Characteristics of sulgidduk added with concentrations of Hericium erinaceus powder
Yoon Sook-Ja;Lee Mi-Young;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.575-580,
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| 6 |
Moderating Effect of Value on Relationship between Foodservice Quality and Satisfaction at Family Restaurant in the Eastern Part of Chonnam
Kang Jong-Heon;Lee Jun-Ho;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.581-588,
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| 7 |
Effects of Electrolyzed Water and Chlorinated Water on Sensory and Microbiological Characteristics of Lettuce
Lee Seung-Hyun;Jang Myung-Sook;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.589-597,
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| 8 |
Physicochemical properties of Naengmyon Broth added with nongchimi of different fermentation
Kim Hyung-Ryurl;Kim Young-Sik;Jang Myung-Sook;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.598-606,
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| 9 |
Quality Characteristics of functional Cookies with Added Potato Peel
Han Jae-Sook;Kim Joung-Ae;Han Gyeong-Phil;Kim Dong-Seok;Kozukue Nobuyuki;Lee Kap-Rang;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.607-613,
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| 10 |
Nutritional Components of Yanggeng Prepared by Different Ratio Pumpkin
Jung Bok-Mi;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.614-618,
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| 11 |
The Gap Analysis of Recognition and Preference for Korean Traditional Foods and Restaurants between Foreign Visitors and Foreign Residents
Kim Suna;Lee Min-A;Kim Eun-Mi;Lee Seung-Joo;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.619-629,
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| 12 |
Quality characteristics of rice cake (Karedduk) with different soaking and steaming time
Yu Jin-Hyun;Han Gyu-Hong;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.630-636,
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| 13 |
Quality of characteristics of Paeksulgis Added powder of Opuntia Ficus indica var. Saboten
Joung Hyun-Sook;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.637-642,
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| 14 |
Studies on the Mutagenicity, Lipids Peroxidation and Meat Structure of Cooked Pork in Relation to Storage and Reheating using a Microwave Oven
Chung Kyung-Sook;Koo Sung-Ja;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.643-649,
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| 15 |
Sensory and Texture Properties of Gamdanja
Lee Hyo-Gee;Baek Hyun-Nam;Kim Jung-Won;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.650-657,
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| 16 |
The quality characteristics of frozen soy yogurt prepared with soy protein isolate, industrial proteases and commercial mixed cultures
Lee Sook-Young;Park Mi-Jung;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.658-666,
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| 17 |
A Study on the Quality Depending on Sanitization method of Raw vegetables in Foodservice Operations( I )
Kim Heh-Young;Go Seong Hui;Jeong Jin-Woong;Kim Ji-Young;Lim Yaung-iee;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.667-676,
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| 18 |
Electron Donating Ability and Nitrite Scavenging Activity of Materials in a Traditional One-dish Meal (Bibimbab)
Kim Up Sik;Yoon Hae Kyung;Koo Seung Ja;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.677-683,
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| 19 |
A study for the Quality Depending on Sanitization and Storage Method of Raw Vegetables in Foodservice Operation
Kim Heh-Young;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.684-694,
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| 20 |
Study on the improvement of quality in Jeung-pyun supplemented with dietary polysaccharides and soybean
Hahn Young-Sook;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.695-707,
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| 21 |
Acrylamide monitoring in home-made food products
Lee Mi-Seon;Park Jae-Young;Oh Sangsuk;
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Korean Society of Food and Cookery Science
, v.20, no.6, pp.708-711,
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