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| 1 |
An Investigation of the employee Job Satisfaction according to Leadership Style in Family Restaurant
Yun, Ji-Yeon;Yoo, Yang-Ja;Hong, Wan-Soo;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.259-269,
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| 2 |
Effect of prefermented culture on bread quality
Moon, Hea-Jin;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.270-281,
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| 3 |
Effect of Kneading, Ingredients and Enzymatic Hydrolysis on Retrogradation of Injulmi
Cho, Tae-Oc;Seo, Hyung-Jin;Kim, Joo-Sook;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.282-290,
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| 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;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.291-298,
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| 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;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.299-306,
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| 6 |
Studies on Storage Characteristics of Tofu with Herb
Jeon, Mi-Kyung;Kim, Mee-Ra;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.307-313,
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| 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;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.314-336,
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| 8 |
Manufacturing and Sensory Characteristics of Jupjang Using Grains Fermented by Basidiomycetes
Jung, In-Chang;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.337-345,
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| 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;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.346-354,
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| 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;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.355-362,
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| 11 |
Quality Characteristics of Sulgidduk with Different Amounts of Waxy Sorghum Flour
Chae, Kyung-Yeon;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.363-369,
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| 12 |
Consumer Acceptance and Sensory Characteristics of Kimchi Prepared with Different Kinds of Subsidiary Ingredients
Park, So-Hee;Lee, Jong-Ho;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.370-378,
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| 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;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.379-385,
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| 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;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.386-395,
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| 15 |
Quality Characteristics of Jeung-Pyun with Tapioca Flour
Yoo, Chang-Hee;Shim, Young-Hyn;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.396-401,
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| 16 |
Changes in Phytochemical Stability and Food Functionality during Cooking and Processing
Kim, Hyun-Jung;Chun, Hyang-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.3, pp.402-417,
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