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| 1 |
Development of a Multi-purpose Sauce using Kimchi
Shin, Doung-Sun;Cho, Yong-Sik;Lee, Soo-Yul;Han, Gwi-Jung;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.281-287,
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| 2 |
The Effect of Adding Soybean Oil on the Fluidity of Garlic Chunggukjang Paste
Lee, Eun-Kyung;Kim, Kyeong-Yee;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.288-293,
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| 3 |
Changes in the Quality Characteristics of Aralia continentalis Kitagawa Pickle during Storage
Han, Gwi-Jung;Shin, Dong-Sun;Jang, Myung-Sook;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.294-301,
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| 4 |
A Comparison of Opinions between Dietitians and Students' Parents on Sanitation Management in School Foodservice Operations
Chae, Mi-Jin;Jung, Hyeon-A;Bae, Hyun-Joo;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.302-313,
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| 5 |
Effect of Grain Size on the Physicochemical Properties of Rice Porridge
Yang, Yun-Hyoung;Oh, Sang-Hee;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.314-320,
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| 6 |
Assessment of microbial contamination levels of elementary school classrooms as foodservice environments
Kim, Sun-A;Yi, Hae-Chang;Kim, Eun-Mi;Lee, Min-A;Park, Ji-Ae;Kim, Jeong-Weon;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.321-326,
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| 7 |
The Important Attributes of Foodservice Encounters According to Life-style Types as Offered by Young Metropolitan Customers
Yoon, Hie-Ryeo;Cho, Mi-Sook;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.327-336,
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| 8 |
A Study on the Rheological and Sensory Properties of Bread Added Waxy Black Rice Flour
Kim, Woen-Mo;Kim, Tae-Hyung;Lee, Yoon-Shin;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.337-345,
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| 9 |
Sensory and Instrumental Characteristics of Acorn Starch Mook with Additives
Choi, Mi-Yong;Cho, Young;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.346-353,
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| 10 |
Changes in Properties of Jeung-pyun Prepared with the Addition of Milk
Jang, Jung-Sun;Park, Young-Sun;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.354-362,
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| 11 |
The quality characteristics of Jeung-pyun made with different kinds of beans
Hong, Min-Ji;Koh, Bong-Kyung;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.363-368,
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| 12 |
The Quality and Storage Characterization of Extrusion-Puffed Yukwa
Jang, So-Young;Park, Mi-Jung;Kim, Byong-Ki;Lee, Sook-Young;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.369-377,
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| 13 |
Microbiological Hazard Analysis for Seasoned Sweet Potato Stems in a Free Meal service Operation for the Elderly in Sungnam
Park, Ji-Hyun;Kim, Hae-Young;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.378-387,
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| 14 |
Preference, Satisfaction, and Repurchase Intention of Consumers for Home Meal Replacements(HMR) by Product Categories
Chung, La-Na;Yang, Il-Sun;Lee, Hae-Young;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.388-400,
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| 15 |
The Impacts of Brand & Organizational Identification on Job Satisfaction among Kitchen and F & B Employees of Deluxe Hotels
Shin, Seo-Young;Yang, Il-Sun;Song, Yong-Dok;Choi, Mi-Kyung;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.401-408,
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| 16 |
Gamma-aminobutyric Acid Content in Commercial Green Tea
Han, Young-Sook;
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Korean Society of Food and Cookery Science
, v.23, no.3, pp.409-412,
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