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| 1 |
A Comparison of the Antioxidant Activity of Barley Leaf Tea and Green Tea according to Leaching Conditions in Distilled Water
Jang, Jae-Hee;Choi, Hee-Sun;Cheong, Hyo-Sook;Kang, Ok-Ju;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.165-172,
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| 2 |
The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk
Kwak, Eun-Jung;Park, Sang-Hee;Kim, Ji-Sang;Lee, Young-Soon;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.173-179,
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| 3 |
Lipid Composition and Oxidation of Wheat Flour Stored at Various Water Activities
Lee, Yoo-Sung;Choe, Eun-Ok;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.180-186,
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| 4 |
A Study on the Quality Characteristics of Brand and Non-brand Korean beefs
Kim, Mi-Hyun;Song, Hyo-Nam;Rho, Jeong-Hae;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.187-194,
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| 5 |
Analysis of Elementary School Dietitians' Sanitary Practices and Perceptions of Obstacles According to the HACCP System in Gwangju and Jeonnam Regions of South Korea
Kim, Sun-Hee;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.195-204,
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| 6 |
Perceptions of residents in the Chungcheong area on commercialization of traditional Korean foods as convenience foods
Lim, Young-Suk;Han, Gwi-Jung;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.205-220,
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| 7 |
Antioxidant Effect of Histidine Containing Low Molecular Weight Peptide Isolated from Skipjack Boiled Extract
Cheong, Hyo-Sook;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.221-226,
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| 8 |
Fermentation Properties and In vitro Anticancer Effect of Kimchi Prepared with Potato
Chang, Sang-Keun;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.227-234,
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| 9 |
A Study on Seoul university students' recognition on passage rites and foods-funeral rites and sacrificial rituals
Kim, Mee-Jeong;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.235-244,
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| 10 |
Changes in glycoalkaloid contents of 'Superior' potato tubers by storage
Kim, Joung-Ae;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.245-251,
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| 11 |
Changes in the Microbial Qualites and Sensory Characteristics of Boiled Potatoes and Imitation Crab Sticks in Soy Sauce as Prepared by the Cook-Chill System and Sous Vide Cook-Chill System
Kim, Heh-Young;Song, Sun-Mi;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.252-260,
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| 12 |
Changes in the Microbial Qualities and Sensory Characteristics of Boiled Quail Egg and Fish Paste in Soy Sauce as Prepared with the Cook-Chill System and Sous Vide Cook-Chill System
Song, Sun-Mi;Kim, Heh-Young;Ko, Sung-Hee;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.261-269,
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| 13 |
Analysis of profitability and its affecting factors in restaurant franchise firms
Park, Hyun-Jeong;Shin, Seo-Young;Yang, Il-Sun;Choi, Kyu-Wan;
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Korean Society of Food and Cookery Science
, v.23, no.2, pp.270-279,
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