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| 1 |
Optimization of Extraction Conditions for Hot Water Extracts from Chrysanthemum indicum L. by Response Surface Methodology
Yun, Ok-Hui;Jo, Jeong-Sun;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.1-8,
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| 2 |
The Contribution of Hotel Brand Image on Expectation and Satisfaction for Internship and Job Preference of Students Majoring in Culinary Art
Yu, Seung-Seok;Pang, Hyong-Wook;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.9-18,
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| 3 |
Antioxidative Activities and Nitrite-scavenging Abilities of Some Phenolic Compounds
Ahn, Sun-Il;Bok, Jin-Heuing;Son, Jong-Youn;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.19-24,
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| 4 |
Perceived Importance of Kitchen Equipment and Facilities on Cook's Hygienic Performance in Deluxe Hotels
Yoo, Seung-Seok;Shin, Young-Chel;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.25-32,
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| 5 |
Functional Properties of Nutmeg
Bok, Jin-Heuing;Takeda, Yasutuki;Ando, Kouichi;Son, Jong-Youn;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.33-40,
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| 6 |
The Quality Characteristics of Sponge Cake with Varied Levels of Whey Protein Isolate
Ahn, Myung-Soo;Kim, Chan-Hee;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.41-49,
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| 7 |
Study on the Quality Characteristics of Polished Rice, Brown Rice and Black Rice Jeolpyeon by the Addition of Astringent Persimmon Concentrate
Kang, Yang-Sun;Chae, Kyung-Yeon;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.50-61,
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| 8 |
A Study on Effects of Organization Value on Job Satisfaction and Organization Loyalty in the Foodservice Business
Min, Kye-Hong;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.62-69,
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| 9 |
Physicochemical and Sensory Characteristics of Spong Cake with Added  -Glucan
Yu, Jeong-Sun;Jo, Gyung-Mi;Shin, Yu-Mi;Kwon, Oh-Yun;Kim, Mi-Kyoung;Jo, Han-Young;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.70-77,
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| 10 |
The Effect of Yulmoo Extract and Cold Shock on the Growth of Kimchi Lactic Bacteria
Kim, Eun-Jung;Hahn, Young-Sook;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.78-82,
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| 11 |
Quality Characteristics of Sponge Cake added with Mesangi(Capsosiphon Fulvescens) Powder
Lee, Jae-Hoon;Kwak, Eun-Jung;Kim, Ji-Sang;Lee, Young-Soon;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.83-89,
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| 12 |
Application of Activity-Based Costing (ABC) to Restaurant Menu Costing
Lee, Bong-Shik;Choi, Mi-Kyung;Shin, Seo-Young;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.90-98,
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| 13 |
Effect of UV-B Irradiation on Vitamin  Contents, Color Value and Flavor Pattern in Pleurotus ostreatus
Lee, Jin-Sil;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.99-106,
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| 14 |
Investigation of Fermented soybean sauce on Literatures before the 17th Century
Choi, Young-Jin;Cho, Shin-Ho;Chung, Rak-Won;Kim, Eun-Mi;Won, Sun-Im;Cha, Gyung-Hee;Kim, Hyun-Sook;Lee, Hyo-Gee;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.107-123,
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| 15 |
Resident survey evaluating the degree of value placed on traditional Korean foods in the Kyunggi and Kangwon areas of Korea
Lim, Young-Suk;Kim, Haeng-Ran;Han, Gwi-Jung;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.124-139,
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| 16 |
Recognition of the university students in Seoul of the passage rites and foods-one hundredth birthday and the first birthday rites and wedding ceremony
Yun, Hye-Hyun;Kim, Mee-Jeong;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.140-149,
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| 17 |
Comparison of Free Amino Acids in Soybean Paste (Doenjang) by Different Extraction Solvents and Analytical Methods
Kang, Ok-Ju;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.150-155,
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| 18 |
A Study on the Recognition, Satisfaction, and Revisit Intentions of Japanese Tourists based on Traditional Korean Foods
Lee, Yeon-Jung;
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Korean Society of Food and Cookery Science
, v.23, no.1, pp.156-164,
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