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| 1 |
Sensory and Mechanical Characteristics of the Lemon Red Ginseng-pyun prepared by different ratio of red ginseng
Kim Eun-Mi;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.105-110,
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| 2 |
Ingredient Preservation in the Practical Manufacture of Teriyaki Sauce
Park Hyu-Nam;Kang Ok-Ku;Moon Won-Sik;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.111-121,
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| 3 |
Consumer survey of foreigners and Koreans about Korean and Thai foods and restaurants
Lee Seung-Joo;Kim Eun-Mi;Lee Mina-A;Kim Sun-A;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.122-130,
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| 4 |
Effect of coaching system on the employee's job satisfaction
Hong Geum-Ju;Park Jae-Yeon;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.131-139,
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| 5 |
Sensory Characteristics of Bread Prepared with the Addition of Natural Pigment Powders
Park In-Duck;Jeon Eun-Raye;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.140-146,
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| 6 |
Characteristics of Rice Flours Prepared by Moisture-Heat Treatment
Lee Mi-Kyung;Shin Mal-Shick;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.147-157,
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| 7 |
Quality Characteristics of Jeungpyun with Added Rosemary Powder
Kang Suk-Hyang;Lee Kwang-Suck;Yoon Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.158-163,
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| 8 |
Optimization of Iced cookiess with the Addition of Pine leaf Powder
Jin So-Yeon;Joo Na-Mi;Han Young-Sil;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.164-172,
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| 9 |
Quality Characteristics of Dried Noodle Made with Dioscorea japonica Flour
Park Bock-Hee;Cho Hee-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.173-180,
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| 10 |
A Study on the Perception of Codonopsis Lanceolata Dishes and the Development of Codonopsis Lanceolata Dishes
Hong Wan-Soo;Lee Jin-Sil;Ko Sun-Young;Choi Young-Sim;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.181-192,
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| 11 |
Quality Characteristics of Cookies with Black Rice Flour
Lee Jung-Shin;Oh Myung-Suk;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.193-203,
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| 12 |
Physicochemical and Sensory Characteristics of Milk Bread Substituted with High Amount of  -Glucan
Yang Yun-Hyoung;Kang Eun-Young;Kim Mi-Kyoung;Cho Han-Young;Kim Mee-Ree;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.204-212,
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| 13 |
The Information Search Method According to Eating-out Motivation of College Students in Eastern Area of Kangwon Province
Yoon Tae-Hwan;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.213-221,
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| 14 |
Quality Characteristics of Pound Cake with Olive Oil
Chung Nam-Yong;Choi Soon-Nam;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.222-228,
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| 15 |
Hygienic Practice Attitude of Housewives in Seoul and Related Factors
Lee Young-Hee;Cho Kyung-Dong;Lee Bog-Hieu;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.229-236,
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| 16 |
Antioxidative activity of Extracts from Gardenia jasminoides and Quality Characteristics of Noodle Added Gardenia jasminoides Powder
Kim Mi-Lim;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.237-243,
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| 17 |
Quality Characteristics of Castella with Chungkukjang
Lee Kyong-Ae;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.244-249,
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| 18 |
Relational Characteristics and Satisfaction of Foodservice Businesses in Association to Distribution Channels
Jeon Hyo-Jin;
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Korean Society of Food and Cookery Science
, v.22, no.2, pp.250-257,
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