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| 1 |
Physicochemical and Sensory Characteristics of Rice Cookies Based on Goami 2 with Sesames(White and Black) and Perilla Seeds
Jung, Young-Jeong;Seo, Han-Seok;Myung, Jyong-Eun;Shin, Jeong-Min;Lee, Eun-Ju;Hwang, In-Kyeong;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.785-792,
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| 2 |
The Antibacterial and Antioxidative Activity of Licorice and Spice Water Extracts
Park, Chu-Ja;Park, Chan-Sung;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.793-799,
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| 3 |
The Effects of Drying Method and Spice Extracts Added to Beef Jerky on the Quality Characteristics of Beef Jerky
Park, Chu-Ja;Park, Chan-Sung;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.800-809,
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| 4 |
A study on the Quality Properties of Jeung-pyun added SPI(Soybean protein isolate)
Hong, Geum-Ju;Kim, Myung-Hee;Kim, Kang-Sung;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.810-817,
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| 5 |
Quality Characteristics of Jeolpyeon by Different Ratios of Lycil fructus Powder
Lee, Mi-Young;Kim, Jong-Gun;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.818-823,
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| 6 |
Effects of Pectin and Potato Starch on the Quality Characteristics of Low-Fat Pork Patties
Joo, Sin-Youn;Chung, Hai-Jung;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.824-831,
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| 7 |
The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds
Ryu, Seung-Yeon;Cho, Young-Sim;Cho, Yun-Kyung;Jung, Ah-Ram;Shin, Ji-Hun;Yeo, In-Ok;Joo, Na-Mi;Han, Young-Sil;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.832-838,
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| 8 |
Sensory Characteristics of Diluted Espresso(Americano) in Relation to Dilution Rates
Lee, Seung-Yeon;Hwang, In-Kyeong;Park, Mi-Hyun;Seo, Han-Seok;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.839-847,
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| 9 |
Quality Characteristics and Storage Properties of Sikhe Prepared with Extracts from Hovenia dulcis THUNB
Kim, Hyang-Hee;Park, Geum-Soon;Jeon, Jeong-Ryae;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.848-857,
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| 10 |
An Assessment of Dietitian Job Tasks According to the Characteristics of Foodservice Operations and Dietitians
Bae, Hyun-Joo;Lee, Hye-Yeon;Chun, Hee-Jung;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.858-866,
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| 11 |
Recognition and Consumption Patterns of Traditional Doenjang and Soy Sauce Housewives according to Age in Seoul
Kim, Na-Young;Han, Myung-Joo;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.867-876,
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| 12 |
Quality Characteristics of Brown Sauce with Added Apricot During Storage
Lee, Jung-Ae;Shin, Young-Ja;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.877-883,
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| 13 |
Quality Characteristics of Jelly Made with Yam Powder
Lee, Jung-Ae;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.884-890,
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| 14 |
The Quality Characteristics of Grape Jelly Made with Various Gelling Agents for Consumption by Elderly Women
Choi, Eun-Jung;Lee, Ji-Eun;Oh, Myung-Suk;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.891-898,
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| 15 |
The Quality Characteristics and Antioxidant Activity of Yakgwa Prepared with Herbs
Gwon, So-Young;Moon, Bo-Kyung;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.899-907,
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| 16 |
The Properties of Rice Flours Prepared by Dry- and Wet-Milling of Soaked Glutinous and Normal Grains
Kim, Wan-Soo;Shin, Mal-Shick;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.908-918,
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| 17 |
The Quality Characteristics of Black Sesame Gruels Made with Different Concentrations of Steamed Black Sesame and Various Kinds of Rice Powder
Park, Jung-Lee;Chae, Kyung-Yeon;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.919-929,
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| 18 |
A Study on Expectation Factor and Level About Food Coordination in Restaurant - For Twenties to Thirties Customers
Ahn, Ji-Won;Kim, Heh-Young;Ko, Sung-Hee;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.930-939,
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| 19 |
Quality Characteristics of Whole and Peeled Garlic Jangachi(Korean Pickle) by Aging Period
Jung, Hyeon-A;Jung, Hee-Sun;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.940-946,
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| 20 |
Quality Characteristics of Fish Paste Containing Lotus(Nelumbo nucifera) Leaf Powder
Shin, Young-Ja;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.947-953,
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| 21 |
Optimization of Extraction Condition for Black Tea with Chamomile (Anthemis nobilis) by Response Surface Methodology
Lim, Oh-Jun;Byun, Kwang-Ihn;Lee, Byoung-Gu;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.954-960,
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| 22 |
Effects of Gamma Irradiation on the Physicochemical Properties of Rice Flour Porridge
Yang, Yun-Hyoung;Kim, Min-Hee;Kwon, Oh-Yoon;Lee, Kun-Jong;Park, Soo-Cheon;Lee, Ju-Woon;Byun, Myung-Woo;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.961-967,
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| 23 |
Effect of Spirulina on Growth of Lactic Acid Bacteria
Son, Chan-Wok;Shin, Yu-Mi;Sim, Hyun-Jung;Kim, Mi-Yeon;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.968-976,
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| 24 |
The Quality Characteristics of Sulgi Prepared Using Different Amounts of Mulberry Leaf Powder and Lotus Leaf Powder
Son, Kyoung-Hee;Park, Dong-Yean;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.977-986,
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| 25 |
Literary Investigation and Traditional Food Cooking Methods for the Development of a Breakfast Food Substitutefood I (Analysis of Mieum, Misu, and Goeum During  )
Bok, Hye-Ja;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.987-1002,
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| 26 |
Research on the Structural Relationships Between Hotel Restaurant F&B Production Strategies, Service System, and Business Performance
Kang, Seok-Woo;Kim, Duk-Hee;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.1003-1014,
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| 27 |
Hazardous Effect of Dietary Trans Fats on Human Health and Regulations
Gil, Bog-Im;Rho, Jeong-Hae;
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Korean Society of Food and Cookery Science
, v.23, no.6, pp.1015-1024,
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