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| 1 |
Prospective Elementary Teachers' Perception on Food Risk in Seoul
Jin, Dae-Il;Kim, Jeong-Weon;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.643-649,
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| 2 |
Quality Characteristics of Soybean Dasik Containing Different Amount of Letinus edodes Powder
Hwang, Su-Jung;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.650-654,
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| 3 |
Analysing Foreign Consumers' Perceived Brand Image of Korean Food
Park, So-Hyun;Lee, Min-A;Cha, Sung-Mi;Kwock, Chang-Keun;Yang, Il-Sun;Kim, Dong-Hoon;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.655-662,
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| 4 |
Restaurant Selection Attributes According to Self-Regulatory Focus Theory
Song, Min-Kyung;Yoon, Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.663-670,
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| 5 |
Survey Research of Homemade and Commercial Cabbage(Baechu) Kimchi on Physicochemical Quality Characteristics
Yi, Sang-Hwa;Park, Shin-Young;Jeong, Dan-Hee;Kim, Jin-Young;Lee, Ae-Jung;Shin, Hyun-Ah;Moon, Ji-Hea;Lee, Jin-Hyeuk;Kim, Sung-Eon;Ryou, Hyun-Joo;Om, Ae-Son;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.671-676,
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| 6 |
Evaluation of Foodservice Workers' Food Safety Knowledge and Practices at Senior Welfare Centers
Yi, Na-Young;Lee, Kyung-Eun;Park, Jung-Yeon;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.677-689,
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| 7 |
Nutritional Properties, as Food Resources for Menu Development, of Cubed Snailfish, Shaggy Sea Raven, and Two Kinds of Wild Vegetables that are Staple Products in Samcheok
Surh, Jeong-Hee;Kim, Jong-Ok;Kim, Mi-Hyun;Lee, Jae-Choel;Yang, Hee-Wan;Lee, Byung-Yong;Kim, Mi-Young;Yun, Sun-Ju;Jeong, Hye-Ryeon;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.690-702,
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| 8 |
Contents of Defective Beans and Cup Quality in Relation to the Grade and Processing Methods of Green Coffee
Yoon, Hye-Hyun;Choi, Yoo-Mei;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.703-711,
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| 9 |
Recognition, Knowledge, and Behavior to Decrease Exposure toward Endocrine Disruptors in Dietary Life among Elementary School Students
Kim, Hyo-Chung;Kim, Mee-Ra;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.712-724,
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| 10 |
The Effects of Working Conditions on Internship Satisfaction of Hotel & Restaurant Management Students
Mun, Min-Kuk;Jo, Mi-Na;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.725-738,
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| 11 |
Antioxidant Activities and Quality Characteristics of Fermented and Aged Garlic Yanggeng
Kwak, Eun-Shil;Kim, Hye-Ran;Lee, Kun-Jong;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.739-746,
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| 12 |
Quality Characteristics of Kochujang with Addition of Apple Juices
Lee, Eun-Young;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.25, no.6, pp.747-757,
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