|
| 1 |
Assessment Using Practices and Quality of Food Safety Information on the Internet
Lee, Hye-Yeon;Lim, Tae-Youn;Lee, Jin-Hyang;Park, Min-Kyung;Chae, Mi-Jin;Bae, Hyun-Joo;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.229-237,
|
|
| 2 |
Physiological Characteristics and Manufacturing of the Processing Products of Sprout Vegetables
Kim, Duk-Sook;Lee, Keun-Bo;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.238-245,
|
|
| 3 |
Quality Characteristics and Antioxidative Activities of Guavapyun Added Korean Guava Fruit Extract
Kim, Min-Ju;Choi, Hae-Yeon;Kim, Sun-Im;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.246-251,
|
|
| 4 |
The Sanitary Performance and Sanitary Education of Elementary and Middle School Food Service Employees in the Seoul Area
Hong, Wan-Soo;Yim, Jeong-Mi;Choi, Young-Sim;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.252-262,
|
|
| 5 |
Antioxidative Activity of Yacon and Changes in the Quality Characteristics of Yacon Pickles during Storage
Moon, Mi-Jung;Yoo, Kyung-Mi;Kang, Hee-Jin;Hwang, In-Kyung;Moon, Bo-Kyung;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.263-271,
|
|
| 6 |
The Effects of Verbal and Nonverbal Communication of Service Providers in the Family Restaurant on the Customers' Trust and Satisfaction
Jung, Hyo-Sun;Yoon, Hye-Hyun;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.272-280,
|
|
| 7 |
The Sensory and Physical Quality of Sous-Vide Cooking Beef Sirloin Meat
Ahn, Jong-Sung;Chung, Chang-Ho;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.281-289,
|
|
| 8 |
Quality Characteristics and Acceptability of Curried Rice with Cheonggukjang Powder for Development of High School FoodService Menu
Jung, Mi-Hee;Lee, In-Seon;Kim, Hyang-Sook;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.290-299,
|
|
| 9 |
Sensory Characteristics of Espresso Coffee in Relation to the Classification of Green Arabica Coffee
Choi, Yoo-Mei;Yoon, Hye-Hyun;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.300-306,
|
|
| 10 |
Preparation and Quality Characteristics of Yogurt with Black Garlic Extracts
Shin, Jung-Hye;Kim, Gyoung-Min;Kang, Min-Jung;Yang, Seung-Mi;Sung, Nak-Ju;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.307-313,
|
|
| 11 |
Effect of Mixed Soybeans Materials on Qulity Characteristics of Traditional Soybean Paste(Doenjang) during Aging
Kim, Gwi-Young;Moon, Hye-Kyung;Lee, Su-Won;Moon, Jae-Nam;Yoon, Won-Jung;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.314-322,
|
|
| 12 |
Proteolytic Effect of Fruit Flesh and Crude Enzyme Extract from Fruits on Myofibrilar Protein
Kim, Mi-Hyun;Rho, Jeong-Hae;Kim, Mee-Jeong;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.323-329,
|
|
| 13 |
The Influence of Seafood Education on Students' Preferences and Perceptions of Seafood Menu Items Provided by School Foodservice
Kim, Yoo-Kyeong;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.330-334,
|
|
| 14 |
The Growth Kinetics of S. aureus Inoculated onto Potentially High Risk Foods in School Foodservice Operations
Choi, Jung-Hwa;Kim, Eun-Jung;Yoon, Ki-Sun;Kwak, Tong-Kyung;
/
Korean Society of Food and Cookery Science
, v.26, no.3, pp.335-345,
|
|