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| 1 |
Microbiological Hazard Evaluation of the Product Flow of Korean Rice Cakes
Jang, Myung-Sook;Lee, Hyo-Soon;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.747-755,
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| 2 |
Attitudes towards Business Ethics by ATBEQ of the Students Majoring in Culinary and Foodservice Management
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.756-767,
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| 3 |
Analysis of aroma components from flower tea of German chamomile and Chrysanthemum boreale Makino
Im, Sung-Im;Bae, Jung-Eun;Choi, Sung-Hee;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.768-773,
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| 4 |
The Volatile Flavor Components of Fresh Codonopsis lanceolata cultivated on a wild hill
Kim, Jun-Ho;Choi, Moo-Young;Oh, Hae-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.774-782,
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| 5 |
The Relationship between Stress from Housewives' Attitudes toward Dietary Life and their Health
Kim, Sun-Hee;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.783-791,
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| 6 |
Quality Characteristics of Ginseng Jung Kwa after Different Soaking Times in Sugar Syrup
Paek, Jin-Kyung;Kim, Jun-Hee;Yoon, Sook-Ja;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.792-798,
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| 7 |
Perception and Use of Weaning Diets by Housewives in Gwangju-Jeonnam Regions
Park, Young-Hee;Lee, Sung-Sug;Jung, Lan-Hee;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.799-807,
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| 8 |
Quality Characteristics of Pound Cake with Vegetable Oils
Chung, Nam-Yong;Choi, Soon-Nam;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.808-814,
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| 9 |
Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Barley (Hordeum vulgare L.) Sproutling Powder
Seo, Min-Ja;Jung, Su-Ji;Jang, Myung-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.815-824,
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| 10 |
Quality characteristics of tofu coagulated by apricot juice
Lee, Sun-Ju;Chung, Eio-Sook;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.825-831,
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| 11 |
Effect of Kugija (Lycium chinense Miller) Extract on the Physicochemical Properties of Nabak kimchi during Fermentation
Kim, Mi-Jung;Chung, Kwang-Ja;Jang, Myung-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.832-839,
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| 12 |
The Impact of Recognition for Local Food on the Frequency of Visiting for Local Food Restaurants - Focusing on Residents in Kyungsangdo Areas -
Lee, Yeon-Jung;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.840-848,
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| 13 |
The Quality Properties of Dotoridasik with added Acorn Powder
Yoon, Sook-Ja;Lee, Mi-Young;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.849-854,
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| 14 |
Physicochemical and Sensory Characteristics of Pumpkin Cookies Using Ginseng Powder
Park, Ji-Hyun;Kim, Hae-Young;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.855-863,
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| 15 |
Characteristics of Backsulgi According to the Sifting Method by Digital Image Analysis
Kwon, Soon-Ae;Lee, Kwang-Suck;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.864-868,
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| 16 |
Effects of Adding Bamboo leaves Powder on the Quality of Jeolpyon
Kim, Duk-Han;Hwang, Su-Jung;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.869-874,
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| 17 |
Analysis on Work and Labor Productivity in Elementary School Foodservice Systems
Jeong, Mi-Kyoung;Lee, Min-A;Kim, In-Ho;Kim, Eun-Mi;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.875-881,
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| 18 |
Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice
Shin, Young-Ja;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.882-889,
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| 19 |
Quality Characteristics of Low-Fat Muffins Containing Whey Protein Concentrate
Chung, Hai-Jung;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.890-897,
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| 20 |
Processibility aptitude of Dobyeong with pigmented rice bran extract
Kim, Joo-Hee;Kim, Mi-Hyun;Kang, Mi-Young;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.898-904,
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| 21 |
Preparation of Water Soluble Powder of Propolis and the Quality Changes of its Bread during Storage
Song, Hyo-Nam;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.905-913,
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| 22 |
Effect on the Quality Characteristics of Korean Traditional Wines with the Addition of Rosemary (Rosmarinus officinalis L.)
Kim, Ji-Sang;Kwak, Eun-Jung;Lee, Young-Soon;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.914-922,
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| 23 |
Quality Characteristics of Sponge Cakes with Wheat-Rice Composite Flour
Ju, Jung-Eun;Nam, Youn-Hwa;Lee, Kyong-Ae;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.923-929,
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| 24 |
The Kimi Theory on Fruits - Focused on [Tangaekpyeon] in  Donguibogam and of [Jeongjoji] in Limwonsibyukji -
Song, Yun-Jin;Cha, Gyung-Hee;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.930-939,
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| 25 |
Quality Characteristics of Black Sesame Gruel with High-Dietary Fiber Rice 'Goami 2'
Lee, Eun-Ju;Seo, Han-Seok;Lee, Seung-Yeon;Kim, Soo-Hee;Hwang, In-Kyeong;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.940-948,
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| 26 |
Analyses of Nutrients and Antinutrients of Rice Cultivars
Kyoun, Oh-Yun;Oh, Sang-Hee;Kim, Hyun-Ju;Lee, Jeong-Hee;Kim, Hyoung-Chin;Yoon, Won-Kee;Kim, Hwan-Mook;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.949-956,
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| 27 |
Effective Components and Nitrite Scavenging Ability of Root and Leaves a Angelica gigas Nakai
Joung, Sun-Woo;Kim, Hyang-Sook;
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Korean Society of Food and Cookery Science
, v.22, no.6, pp.957-965,
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