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| 1 |
Characteristics of Quality in Jeung-Pyun with Different amount of raw yeast
Yoon Sook-Ja;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.399-405,
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| 2 |
Evaluation of the Storage Characteristics of Korean Soups for the Utilization of the Ready-Prepared Foodservice System
Han Kyung-Soo;Lee Eun-Jung;Hong Sang-Pil;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.406-415,
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| 3 |
Properties and Quality Characteristics of the bread with added Moroheiya powder
Kim Hee-Joo;Chang Sang-Keun;Kim Hye-Jung;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.416-421,
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| 4 |
Sensory and Mechanical characteristics of Shinsunchosulgi by Different Ratio of Ingredient
Lee Hyo-Gee;Lee Eun-Mi;Cha Gyung-Hee;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.422-432,
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| 5 |
Contents of Isoflavones and Antioxidative Related Compounds in Soybean Leaf, Soybean Leaf Jangachi, and Soybean Leaf Kimchi
Ryu Seung-Hee;Lee Hye-Suk;Lee Young-Soon;Moon Gap-Soon;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.433-439,
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| 6 |
Study for the Establishment of the Quality Index of Low-salted Myungran-jeot
Han Jin-Suk;Cho Hak-Rae;Cho Ho Sung;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.440-446,
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| 7 |
The physicochemical characteristics of silk-tofu added with medicinal herb powder preserved in kochujang and deonjang (Tofujang)
Lim Ji-Suk;Cho Eun-Ja;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.447-458,
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| 8 |
Quality Characteristics of Chicken Patties with added Mulberry Leaves Powder
Kim Mi-Won;Ahn Mung-Shoo;Lim Young-Hee;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.459-465,
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| 9 |
A Study on the Quality Control of Chicken meat salad by Adding Green Tea Extracts Using Cook-Chill System(II)
Kim Heh-Young;Ko Sung-Hee;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.466-474,
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| 10 |
The Effect of Fresh Paprika and Paprika powder dried by far-infrared ray on Inhibition of Lipid Oxidation in Lard Model System
Park Jae-Hee;Kim Chang-Soon;Noh Sang-Kyu;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.475-481,
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| 11 |
A Study on Quality Characteristics and Storage of Julpyun Affected by Chungmirae(Smilax china L.) leaf powder
Lee Hyo-Soon;Jang Myung-Sook;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.482-489,
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| 12 |
Quality Characteristics of Pork Cutlet by Cooking Method
Chae Young-Chul;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.490-495,
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| 13 |
Dietary Behaviors and Vegetable Intakes of Elementary School Students at Daegu and Gyeong-Sang Buk Do
Kweon, Nam-Sook;Koh, Bong-Kyung;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.496-504,
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| 14 |
Sensory and Mechanical Characteristics of Songhwasulgi by Different Ratio of Ingredients
Lee Hyo-Gee;Kim Ha-Jung;Cha Gyung-Hee;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.505-513,
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| 15 |
Quality Characteristic and Optimization of Iced Cookie with Addition of Jinuni bean(Rhynchosia volubilis)
Ko, Young-Joo;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.514-527,
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| 16 |
Quality Characteristics of Beef Jerky made with Beef meat of various Places of Origin
Park Ji-Hyoung;Lee Kyung-Hee;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.528-535,
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| 17 |
A Study on Sensory Factors Contributing to the Identification and Preference of Lamb Meat
Kim Gi-Ryoon;Lee Kyung-Hee;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.536-544,
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| 18 |
Physicochemical and Microbial Characteristics of Oiji Prepared with Dry Salting Methods during Low Temperature Storage
Kwon Oh-Yun;Yang Yun-Hyoung;Park Wan Soo;Kim Mee Ree;
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Korean Society of Food and Cookery Science
, v.21, no.4, pp.545-555,
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