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| 1 |
Quality Characteristics of Waxy Barley Injeulmi Prepared with Baekbokryung Powder
Cho, Tae-Ok;Kim, Jang-Ho;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.157-163,
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| 2 |
Processed Food Preferences and Food and Nutrition Labeling Perceptions of Mddle School Students
Park, Sun-Sung;Kim, Na-Young;Han, Myung-Joo;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.164-173,
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| 3 |
Quality Evaluation of Citrus Jelly Prepared Using Concentrated Citrus Juice
Jeong, Ji-Suk;Kim, Mi-Lim;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.174-181,
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| 4 |
Antioxidant and Alcohol Dehydrogenase Activity of Water Extracts From Abalone Containing Medicinal Plants
Shin, Jung-Hye;Lee, Soo-Jung;Choi, Duk-Ju;Kang, Min-Jung;Sung, Nak-Ju;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.182-187,
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| 5 |
Cooking Techniques to Improve the Taste of Cooked Rice;Optimal Cooking Conditions for Top Rice Cultivars
Han, Gwi-Jung;Park, Hee-Joeng;Lee, Hye-Yoen;Park, Young-Hee;Cho, Yong-Sik;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.188-197,
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| 6 |
Quality Characteristics of Doenjang prepared with Yuza Juice
Shin, Jung-Hye;Choi, Duck-Joo;Kwen, O-Chen;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.198-205,
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| 7 |
Effects of Sugars and Pectin on the Quality Characteristics of Low Sugar Wild Vine (Vitis coignetiea) Jam
Kim, Moon-Jung;Yoon, Suk-Hoo;Jung, Mun-Yhung;Choe, Eun-Ok;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.206-211,
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| 8 |
Effect of Slander Glasswort Extract Yogurt on Quality during Storage
Cho, Young-Sim;Kim, Soon-Im;Han, Young-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.212-221,
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| 9 |
Preparation of Chocolate Added with Yuza (Citrus junos Seib ex TANAKA) and Its Antioxidant Characteristics
Yoo, Kyung-Mi;Lee, Choong-Hwan;Hwang, In-Kyeong;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.222-227,
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| 10 |
Applying Vinegar as a Disinfectant for Lettuce in Foodservice Operations;A Focused Evaluation of Its Physiological and Sensory Characteristics Effects
Kim, Heh-Young;Kim, Hyun-Jung;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.228-235,
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| 11 |
Quality Characteristics of Sponge Cake Prepared with Red Ginseng Marc Powder
Park, Young-Rye;Han, In-Jun;Kim, Mun-Yong;Choi, Seong-Hee;Shin, Dong-Won;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.236-242,
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| 12 |
Quality Characteristics of Soybean Pastes (doenjang) Prepared Using Different Types of Microorganisms and Mixing Ratios
Rho, Jae-Duck;Choi, Sin-Yang;Lee, Seung-Joo;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.243-250,
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| 13 |
Correlation between Snack Food Intakes and Dental Caries in Elementary School Children
Lee, Eun-Jung;Hwang, In-Kyeong;Jin, Bo-Hyoung;Paik, Dai-Il;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.251-257,
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| 14 |
Quality Characteristics of Tofu Prepared with Various Concentrations of Commercial Chungkukjang Powder
An, Sang-Hee;Lee, Shin-Ho;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.258-265,
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| 15 |
Quality Characteristics of Jeolpyon containing Astragalus membranaceus extract
Hwang, Su-Jung;Ahn, Jong-Chul;
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Korean Society of Food and Cookery Science
, v.24, no.2, pp.266-271,
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