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| 1 |
A study on the quality of Naengmyon Broth - Sensory and Microbiological properties by fermentation and addition of Dongchimi-
Kim Hyung-Ryurl;Jang Myung-Sook;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.1-11,
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| 2 |
Quality Characteristics of Potato Added Functional Cream Soup
Han Gyeong-Phil;Han Jae-Sook;Kozukue Nobuyuki;Kim Dong-Seok;Park Mi-Lan;Lee Kap-Rang;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.12-17,
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| 3 |
The effects of soybean oil and cyclodextrin on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate
Lee Sook-Young;Park Mi-Jung;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.18-23,
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| 4 |
Effects of Antibrowning agents on browning of apple slices during cold storage
Ahn Sun-Choung;Lee Gui-Chu;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.24-32,
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| 5 |
Studies on the development of sausage fermented by Leuconostoc citreum
Chang Sang-Keun;Kim Hye-Jung;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.33-39,
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| 6 |
Antimicrobial Effect of Citrus unshiu Markovich Extracts on Food-Borne Pathogens
Bae Ji-hyun;Park Hyo-eun;Bae Hee-jung;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.40-46,
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| 7 |
Inhibitory effect of partial Pathogen growth in virtue of Green Tea Extracts in Cold Storage Conditions of Products for Cook-Chill System
Kim Heh-Young;Jung Sung-Mi;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.47-52,
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| 8 |
Antimicrobial effect of Kimchi ingredients of methanol extract on pathogenic microorganisms
Shin Sun-Mi;Park Ju-Yeon;Hahn Young-Sook;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.53-63,
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| 9 |
Application Effect in Standard Diet by Calorie for Korean Type 2 Diabetic Patients
Sim Ki-Hyun;Han Young-Sil;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.64-74,
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| 10 |
Effect of Blanching Time on Changes in Vitamin and Mineral Contents in Leafy Vegetables Treated by Pesticides
Chun Hye-Kyung;Ahn Taehyun;Hong Jeong-Jin;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.75-83,
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| 11 |
Antibacterial Activity of Korean Fig (Ficus carica L.) against Food Poisoning Bacteria
Jeong Mi-Ran;Cha Jeong-Dan;Lee Young-Eun;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.84-93,
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| 12 |
A Study on the Antioxidative Effect and Quality Characteristics of Cookies Made with Lycii fructus Powder
Park Bock-Hee;Cho Hee-Sook;Park Sun-Young;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.94-102,
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| 13 |
The Correlation of Physico-chemical Characteristics of Kimchi with Sourness and Overall Acceptability
Park So-Hee;Lee Jong-Ho;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.103-109,
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| 14 |
Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion (Taraxacum officinale) Leaves and Roots Powder
Yoo Kyung-Mi;Kim Sai-Hee;Chang Jeong-Hwa;Hwang In-Kyeong;Kim Kyeong-Im;Kim Sung-Soo;Kim Young-Chan;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.110-116,
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| 15 |
Characteristics of Cooked Rice According to Different Coating Ratiosof Dandelion (Taraxacum officinale) Extracts
Yoo Kyung-Mi;Lee Yeon-Kyung;Kim Sai-Hee;Hwang In-Kyeong;Lee Boo-Yong;Kim Sung-Soo;Hong Hee-Do;Kim Young-Chan;
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Korean Society of Food and Cookery Science
, v.21, no.1, pp.117-123,
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