Browse > Article List

논문
1 An Investigation of the employee Job Satisfaction according to Leadership Style in Family Restaurant
Yun, Ji-Yeon;Yoo, Yang-Ja;Hong, Wan-Soo; / Korean Society of Food and Cookery Science , v.22, no.3, pp.259-269,
2 Effect of prefermented culture on bread quality
Moon, Hea-Jin;Joo, Na-Mi; / Korean Society of Food and Cookery Science , v.22, no.3, pp.270-281,
3 Effect of Kneading, Ingredients and Enzymatic Hydrolysis on Retrogradation of Injulmi
Cho, Tae-Oc;Seo, Hyung-Jin;Kim, Joo-Sook;Hong, Jin-Sook; / Korean Society of Food and Cookery Science , v.22, no.3, pp.282-290,
4 Quality characteristics of chunggugjaug prepared byBacillus subtilis NRLSI IV with different inoculum levels and fermentation temperatures
Kim, Kyung-Mi;Kim, Haeng-Ran;Yoo, Seon-Mi;Kim, Jin-Sook;Choe, Jeong-Sook; / Korean Society of Food and Cookery Science , v.22, no.3, pp.291-298,
5 Application of GC-SAW(Surface Acoustic Wave) Electronic Nose to Classification of Origins and Blended Commercial Brands in Roasted Ground Coffee Beans
Seo, Han-Seok;Kang, Hee-Jin;Jung, Eun-Hee;Hwang, In-Kyeong; / Korean Society of Food and Cookery Science , v.22, no.3, pp.299-306,
6 Studies on Storage Characteristics of Tofu with Herb
Jeon, Mi-Kyung;Kim, Mee-Ra; / Korean Society of Food and Cookery Science , v.22, no.3, pp.307-313,
7 Investigation of Main Dishes on Literatures before the 17th Century
Kim, Eun-Mi;Cho, Shin-Ho;Chung, Rak-Won;Choi, Young-Jin;Won, Sun-Im;Cha, Gyung-Hee;Kim, Hyun-Sook;Lee, Hyo-Gee; / Korean Society of Food and Cookery Science , v.22, no.3, pp.314-336,
8 Manufacturing and Sensory Characteristics of Jupjang Using Grains Fermented by Basidiomycetes
Jung, In-Chang; / Korean Society of Food and Cookery Science , v.22, no.3, pp.337-345,
9 A Comparison of the Importance and Satisfaction for the Popularization and Merchandising of Local Foods in the Ulsan Area
Choi, Su-Keun;Ha, Mi-Ok;Lee, Yeon-Jung;Byun, Gwang-In; / Korean Society of Food and Cookery Science , v.22, no.3, pp.346-354,
10 The Influences of Tangible Clues on Customer's Perceived Risk and Satisfaction at Family-Restaurants (Focused on University Students in Seoul)
Lee, Jung-Ja;Yoon, Tae-Hwan; / Korean Society of Food and Cookery Science , v.22, no.3, pp.355-362,
11 Quality Characteristics of Sulgidduk with Different Amounts of Waxy Sorghum Flour
Chae, Kyung-Yeon;Hong, Jin-Sook; / Korean Society of Food and Cookery Science , v.22, no.3, pp.363-369,
12 Consumer Acceptance and Sensory Characteristics of Kimchi Prepared with Different Kinds of Subsidiary Ingredients
Park, So-Hee;Lee, Jong-Ho; / Korean Society of Food and Cookery Science , v.22, no.3, pp.370-378,
13 Effects of Immersion Period after Tumbling Processing on the Quality Properties of Boiled Pork Loin with Soy Sauce
Choi, Yun-Sang;Jeong, Jong-Youn;Choi, Ji-Hun;Lee, Mi-Ae;Lee, Eui-Soo;Kim, Hack-Youn;Han, Doo-Jeong;Kim, Jin-Man;Kim, Cheon-Jei; / Korean Society of Food and Cookery Science , v.22, no.3, pp.379-385,
14 Dietitians' Perception on the Development of Korean Seasoned Processed Meats in Business Foodservice Operations - Kyungnam Province -
Lee, Young-Soon;Lee, Dong-Sun;Lyu, Eun-Soon; / Korean Society of Food and Cookery Science , v.22, no.3, pp.386-395,
15 Quality Characteristics of Jeung-Pyun with Tapioca Flour
Yoo, Chang-Hee;Shim, Young-Hyn; / Korean Society of Food and Cookery Science , v.22, no.3, pp.396-401,
16 Changes in Phytochemical Stability and Food Functionality during Cooking and Processing
Kim, Hyun-Jung;Chun, Hyang-Sook; / Korean Society of Food and Cookery Science , v.22, no.3, pp.402-417,