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| 1 |
Survey on the use of pre-processed food materials in school foodservices in the Kyunggi area
Lee, Seung-Mi;Lee, Seung-Joo;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.553-564,
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| 2 |
The Evaluation of Service Employees' Sanitary Management in Hotels
Yoo, Yang-Ja;Lee, Joung-Ki;Choi, Young-Sim;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.565-572,
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| 3 |
Dietitians' Perception on the Development of Processed Meats with Seasoning in School Foodservice Operations - Kyungnam Province -
Lee, Dong-Sun;Lyu, Eun-Soon;Lee, Young-Soon;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.573-582,
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| 4 |
Quality Characteristics of Sulgidduk with added Soybean Curd Residue Powder
Lim, Sung-Mee;Lee, Goon-Ja;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.583-590,
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| 5 |
The Quality Characteristics of Bacsulgi with Sea Mustard((Undaria pinnatifida) powder
Jun, Na-Young;Kim, Sung-Ok;Han, Jin-Suk;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.591-599,
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| 6 |
Physicochemical Characteristics of Cabbage Kimchi during Fermentation
Cho, Hee-Sook;Park, Bock-Hee;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.600-608,
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| 7 |
Quality Characteristics of Kimchi with Added Purified Licorice(Glycyrrhiza uralensis) Extract
Lee, Su-Hyun;Ko, Young-Tae;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.609-616,
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| 8 |
Evaluation of the Quality of Simmered Chicken in Soy Sauce Prepared with the Sous vide Cook-Chill System and Conventional Cook-Chill System
Oh, Kyung-Sook;Ko, Sung-Hee;Kim, Heh-Young;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.617-625,
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| 9 |
Dietary Behaviors of Middle School Students in Seoul and Yangphyung Area
Jo, Seong-Jeong;Kim, Na-Young;Han, Myung-Joo;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.626-635,
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| 10 |
Characteristics of Quality in Jeolpyun with Different Amounts of Ramie
Jang, Myung-Sook;Yoon, Sook-Ja;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.636-641,
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| 11 |
Chromaticity and Brown Pigment Patterns of Soy Sauce and UHYUKJANG, Korean Traditional Fermented Soy Sauce
Kim, Ji-Sang;Moon, Gap-Soon;Lee, Young-Soon;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.642-649,
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| 12 |
Quality Characteristics of Seolgiddok added with Aloe Powder during Storage
Yoon, Sook-Ja;Hwang, Su-Jung;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.650-658,
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| 13 |
Quality Characteristics of Cookies with Resistant Starches
Kim, Jae-Suk;Shin, Mal-Shick;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.659-665,
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| 14 |
Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Added Saltwort (Salicornia herbacea L.)
Kim, Yu-Suk;Kwak, Sung-Ho;Jang, Myung-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.666-680,
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| 15 |
Changes in the Quality Characteristics of Storing Time of Aralia continentalis Kitagawa Kimchi
Han, Gwi-Jeong;Jang, Myung-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.681-689,
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| 16 |
The Kimi theory on Vegetables Focused on of [Jeongjoji] in  Limwonsibyukji and [Tangaekpyeon] in Donguibogam
Song, Yun-Jin;Lee, Hyo-Gee;Cha, Gyung-Hee;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.690-701,
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| 17 |
The Effects of Internship Program Satisfaction on the Career Decisions of Culinary Major Students
Hwang, Hyun-Ju;Huh, Kyoung-Sook;Chong, Yu-Kyeong;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.702-711,
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| 18 |
Preparation and Quality Characteristics of Sugar Cookies using Citron Powder
Kong, Hee-Jung;Kim, Hae-Young;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.712-719,
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| 19 |
Functional Properties of Medicinal Plant Extracts
Park, Chan-Sung;Yang, Kyung-Mi;Kim, Mi-Lim;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.720-727,
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| 20 |
Functional Properties of Angelica gigas Nakai Leave (AGL)Extracts and Quality Characteristics of Mumalangi Kimchi Added AGL
Kim, Mi-Lim;Park, Chan-Sung;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.728-735,
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| 21 |
Analysis of Foreign Customers' Evaluation of Service Performance for Korean Traditional Restaurants
Kim, Sun-A;Lee, Min-A;
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Korean Society of Food and Cookery Science
, v.22, no.5, pp.736-745,
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