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| 1 |
Study on the Perceptions and Purchasing Realities of Consumers for Onion Hot-Water Extracts
Kim, Su-Ryeom;Kim, Chang-Soon;Oh, Hyeon-Ju;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.395-405,
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| 2 |
Functional Composition and Antioxidative Activity from Different Organs of Native Cirsium and Carduus Genera
Kim, Eun-Mi;Won, Sun-Im;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.406-414,
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| 3 |
Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa)
Kim, Myung-Hee;Hong, Geum-Ju;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.415-420,
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| 4 |
Comparative Composition of Orgainc and Inorgainc Arabica Beans and Their Antioxidant Characteristics
Ji, Eung-Jung;Yoo, Kyung-Mi;Hwang, In-Kyeong;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.421-426,
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| 5 |
Characteristics of Preparation of Rice Manju and Rice Flour with Soaking and Different Particle Sizes
Lee, Seung-Hyun;Shin, Mal-Shick;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.427-434,
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| 6 |
Antimicrobial Activity of Paeonia japonica Extract and Its Quality Characteristic Effects in Sulgidduk
Choi, Hae-Yeon;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.435-444,
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| 7 |
Effects of Corchorus olitorius Powder on the Quality Characteristics of Emulsion-type Sausage
HwangBo, Mi-Hyang;Kim, Hyun-Jeong;Jeong, Yun-Jeong;Jeon, Sang-Kyung;Park, Soo-Kyoung;Lee, In-Seon;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.445-451,
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| 8 |
A Study of Residents' Recognition and Tourism Merchandising Intention of Native Local Foods in Yeongcheon Region
Jang, Sun-Ok;Lee, Yeon-Jung;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.452-466,
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| 9 |
Properties of Rice Cakes for Topokki with Curry Powder
Ahn, Jang-Woo;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.467-473,
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| 10 |
Current Status of Functional Areas' Space and Suggestion of Their Equipment Requirements for School Foodservices in Gyeonggi Province
Chang, Hye-Ja;Son, Hye-Jung;Choi, Gyeong-Gy;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.474-487,
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| 11 |
Effect of Cellulose Derivatives to Reduce the Oil Uptake of Deep Fat Fried Batter of Pork Cutlet
Kim, Byung-Sook;Lee, Young-Eun;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.488-495,
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| 12 |
Influence of Roasting Time on Antibacterial and Antioxidative Effects of Coffee Extract
Kim, Ji-Young;Han, Young-Sook;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.496-505,
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| 13 |
A Study on Cultivating Korean Chefs for the Globalization of Korean Food
Min, Kye-Hong;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.506-512,
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| 14 |
Quality Characteristics of Jeolpyon with Added Mulberry Fruit Powder
Kang, Yang-Sun;Cho, Tae-Ock;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.25, no.4, pp.513-519,
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