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| 1 |
Quality Characteristics of Noodles Containing Pleurotus eryngii
Sung, Song-Yi;Kim, Mi-Hyun;Kang, Mi-Young;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.405-411,
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| 2 |
Quality Characteristics of Sulgidduk with Tomato Powder
Kim, Mun-Yong;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.412-418,
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| 3 |
A Literature Review on Tteoks, Korean Rice Cakes Prior to the 17th Century
Won, Sun-Im;Cho, Shin-Ho;Chung, Rak-Won;Choi, Young-Jin;Kim, Eun-Mi;Cha, Gyung-Hee;Kim, Hyun-Sook;Lee, Hyo-Gee;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.419-430,
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| 4 |
Quality Characteristics of Sulgitteok Added with Lotus Root Powder
Yoon, Sook-Ja;Choi, Bong-Soon;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.431-438,
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| 5 |
Quality Characteristics of Soybean Curd prepared with the Addition of Yellow Paprika Juice
Park, Bock-Hee;Jeon, Eun-Raye;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.439-444,
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| 6 |
Inhibitory Effects of Chlorine Dioxide and a Commercial Chlorine Sanitizer Against Foodborne Pathogens on Lettuce
Choi, Mi-Ran;Lee, Sun-Young;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.445-451,
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| 7 |
The Oxidative Stability of Solvent Extracts of Sea Tangle Powder(STP)and Maejakgwa Made with STP
Park, Bock-Hee;Cho, Hee-Sook;Kim, Kyung-Hee;Kim, Sun-Sook;Kim, Hyun-A;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.452-459,
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| 8 |
Preparation of Citron Peel Tea Containing Yuza(Citrus junos Seib ex TANAKA) and Its Antioxidant Characteristics
Ji, Eun-Jung;Yoo, Kyung-Mi;Park, Jae-Book;Hwang, In-Kyeong;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.460-465,
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| 9 |
Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Pork Patties
Lee, Mi-Ai;Han, Doo-Jeong;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Choe, Ju-Hui;Jeong, Jong-Youn;Kim, Cheon-Jei;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.466-472,
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| 10 |
Quality Characteristics of Muffins with Different Fat and Methods
Jung, Kyong-Im;Shin, Eun-Soo;Kim, Sang-Ae;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.473-479,
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| 11 |
Effects of Coating Syrup with Water-Soluble Extracts of Gugija(Lycii fructus) on the Quality Characteristics of Yukwa
Lee, Kyong-Ae;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.480-486,
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| 12 |
The Effects of Added Barley(Hordeum vulgare L.) Sprout Powder on the Quality and Preservation of Sulgidduk
Park, Hae-Youn;Kim, Bok-Wha;Jang, Myung-Sook;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.487-493,
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| 13 |
Quality Characteristics of Sprouted Brown Rice Dasik with Yujacheong Added
Lee, Young-Sook;Kim, Ae-Jung;Rho, Jeong-Ok;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.494-500,
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| 14 |
Quality Characteristics of Sulgidduk Added with Fresh Sweet Potato
Oh, Hyun-Eui;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.501-510,
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| 15 |
Rheological Properties of Composite Flour and Dough with Concentrated Sweet Pumpkin Powder
Lee, Chan-Ho;Kim, Mun-Yong;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.511-516,
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| 16 |
Studies on the Manufacturing and Fermentation Characteristics of Soy-Sauce-Kimchi
Kim, Eun-Jung;Hahn, Young-Sook;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.517-524,
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| 17 |
A Survey of Dining-out Behaviors and Menu Preferences of University Students in the Seoul Area
Kim, Mee-Jeong;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.525-535,
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| 18 |
Effects of Strawberry Powders on the Quality Characteristics of Yellow Layer Cake
Kim, Yeoung-Ae;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.536-541,
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| 19 |
A Study on Various Trans Fatty Acid Contents
Ahn, Myung-Soo;Seo, Mi-Sook;Kim, Hyun-Jung;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.542-548,
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| 20 |
A Study of Residents Consciousness of Local Food Menus Excavation and Development in Gyeongju Areas
Lee, Yeon-Jung;Kim, Sang-Chul;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.549-559,
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| 21 |
일본 음식문화 기행문
Lee, Mi-Hye;
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Korean Society of Food and Cookery Science
, v.24, no.4, pp.560-564,
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