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| 1 |
Effect of Ingredients on In vitro Digestibility and Physical Properties of Ginseng-Chicken Meat Porridge
Shin, Eun-Soo;Ryu, Hong-Soo;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.273-281,
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| 2 |
Quality Characteristics of Jeolpyun Containing Baekbokryung (White Poria cocos Wolf) Powder Based on Water Content
Lee, Kyoung-Hee;Park, Jung-Eun;Jang, Myung-Sook;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.282-293,
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| 3 |
Perception of Foodborne Illness Prevention and Personal Hygiene Practice
Seo, Sun-Hee;Ryu, Kyung-Mi;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.294-303,
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| 4 |
The Effects of SPI(Soybean Protein Isolate) on Retrogradation in Jeung-pyun
Hong, Geum-Ju;Kim, Myung-Hee;Kim, Kang-Sung;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.304-311,
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| 5 |
An Investigation on 'Kwa-Jung';Traditional Korean Confectionery Items, Found in Korean Literatures Prior to the 17th Century
Cho, Shin-Ho;Chung, Rak-Won;Choi, Young-Jin;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.24, no.3, pp.312-324,
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| 6 |
Analyzing the Importance and Performance of Sanitation Management within Foodservice Facilities and Utilities
Bae, Hyun-Joo;Jeon, Eun-Kyung;Lee, Hye-Yeon;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.325-332,
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| 7 |
Quality Characteristics of Sulgidduk with Paprika
Cho, Myung-Suk;Lee, Jin-Sook;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.333-339,
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| 8 |
Quality Characteristics of Yukwa Prepared with Mugwort Powder Using Different Puffing Process
Yang, Sun;Kim, Mun-Yong;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.340-348,
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| 9 |
Effects of Extraction Method on the Histidine Containing Low Molecular Weight Peptide and Pro-oxidants Contents of Tuna Boiled Extracts
Kang, Ok-Ju;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.349-357,
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| 10 |
Antioxidant Activity of Yogurt Supplemented with Red Ginseng Extract
Kim, Soon-Im;Ko, Seo-Hyun;Lee, Young-Joo;Choi, Hae-Yeon;Han, Young-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.358-366,
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| 11 |
The Influence of Physical Evidence on Perception of Eating-out Customer's Value at Family Restaurants in Seoul
Yoon, Tae-Hwan;Hyoung, Do-Yun;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.367-374,
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| 12 |
Quality Characteristics of Sulgidduk Containing Added Tomato Powder
Lee, Jin-Sook;Cho, Myung-Suk;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.375-381,
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| 13 |
Quality Characteristics of Yukwa Prepared with Rubus coreanus Miquel Extract Using Different Puffing Process Methods
Lee, Min-Suk;Kim, Mun-Yong;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.382-391,
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| 14 |
Quality Characteristics of Julpyun Containing Different Levels of Lotus Root Powder
Kang, Jae-Hee;Yoon, Sook-Ja;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.392-397,
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| 15 |
Quality Characteristics of Cookies Prepared with Lotus Leaf Powder
Kim, Gui-Sun;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.24, no.3, pp.398-404,
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