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| 1 |
Eating Behavior of University Students by Economic Environment
Kim Myung-Sun;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.125-138,
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| 2 |
A Study of the Dietary Behaviors and the Nutrient Intake of High School Girls in Iksan and Seoul City
Kim In-Sook;Lee Youn-Hee;Kim Hee-Joo;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.139-148,
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| 3 |
The prediction of shelf-life of Commercially Sterilized Korean Soups using accelerated experiment
Han Kyung-Soo;Lee Eun-Jung;Hong Sang-Pil;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.149-154,
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| 4 |
Importance perception on the sanitation and cleanliness of family restaurant employees
Ko Ho-Seok;Kim Sun-Kyung;Kim Dong-Ki;Kim Beom-Jin;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.155-162,
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| 5 |
Changes of Antioxidative Activity and Related Compounds on the Chungkukjang Preparation by Adding Drained Boiling Water
Lee Kyung-Hee;Ryu Seung-Hee;Lee Young-Soon;Kim Young-Man;Moon Gap-Soon;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.163-170,
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| 6 |
Antioxidative and Antimicrobial Activities of Pomegranate Seed Extracts
Koh Jong-Ho;Hwang Myeong-O;Moon Joo-Soo;Hwang Seong-Yun;Son Jong-Youn;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.171-179,
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| 7 |
Sensory and Mechanical Characteristics of Maneul-Sulgi by Different Ratio of Ingredient
Lee Hyo-Gee;Lee Eun-Sun;Cha Gyung-Hee;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.180-189,
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| 8 |
Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whorled Mallow) by Blanching Time
Hong Jeong-Jin;Ahn Taehyun;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.190-194,
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| 9 |
Investigation of some harmful bacteria in commercial Kimchi
Shin Sun-Mi;Park Ju-Yeon;Kim Eun-Joung;Hahn Young-Sook;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.195-200,
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| 10 |
Effect of Blanching Time on Changes of Hazardous Factors in Leafy Vegetables Treated by Pesticides
Ah Taehyun;Chun Hye-Kyung;Hong Jeong-Jin;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.201-208,
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| 11 |
Quality Characteristics of Jeung-Pyun according to the level of Red Ginseng powder
Kim Eun-Mi;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.209-216,
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| 12 |
Storage characteristics of frozen soy yogurt Prepared with different proteolytic enzymes and starter cultures
Lee Sook-Young;Lee Jung-Eun;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.217-224,
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| 13 |
Turnover Factors among Bakery Employees at Tourist Hotels
Min Kye-Hong;An Ho-Ki;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.225-234,
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| 14 |
The Sensory Characteristics and Estimation of Shelf-life by  Values with Mixtures of High-Intensity Sweeteners for Beverage during Storage
Choi Sun-Young;Jang En-Gyung;Hwang In-Kyeong;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.235-242,
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| 15 |
Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hansenii CV1
Kim Mi-Lim;Choi Kyung-Ho;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.243-249,
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| 16 |
An The Evaluation of the Perception of Students and Employees for Foodservice Characteristics of in High Schools in the Busan Area
Mo Sung-Jong;Suh Jae-Soo;Lyu Eun-Soon;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.250-262,
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| 17 |
Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hanenii CV1
Kim Mi-Lim;Choi Kyung-Ho;
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Korean Society of Food and Cookery Science
, v.21, no.2, pp.263-269,
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