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| 1 |
Importance and Satisfaction with Korean Food for Foreigners Living in Busan with regard to Nationality
Kim, Hyun-Sook;Lyu, Eun-Soon;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.89-96,
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| 2 |
Effect of Job Stress on Job Burnout of Nutrition Teachers and Dietitians in School Foodservice
Choi, Eun-Young;Kim, Hyun-Ah;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.97-110,
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| 3 |
Quality Characteristics of Topokki dduk With Respect to Added Whole Soybean Curd (Chun-Tofu) by Different Storage Time
Lee, Joon-Kyoung;Jeong, Jie-Hye;Lim, Jae-Kag;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.111-121,
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| 4 |
Quality Characteristics and Antioxidative Activities of Majakgwa with added Turmeric Powder
Choi, Soo-Nam;Youn, Soo-Bong;Yoo, Seung-Seok;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.123-131,
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| 5 |
Proportion Optimization for Manufacture Kochujang Sauce Supplemented with Tonic Herbal Extract and Beef Using Response Surface Methodology
Yang, Ji-Won;Kim, Sung-Soo;Choi, Sang-Yoon;Choi, Il-Sook;Lee, Young-Sun;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.133-141,
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| 6 |
Volatile Compounds of Essential Oils from Allium senescens L. var. senescens
Oh, Mi;Bae, Seon-Young;Chung, Mi-Sook;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.143-148,
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| 7 |
Differences on Perceptions and Attitudes towards Food Safety Based on Behavioral Intention to Prevent Foodborne Illness among Middle School Students in Seoul
Yoon, Eun-Ju;Seo, Sun-Hee;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.149-158,
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| 8 |
Change in the Chemical Characteristics of Aralia continentalis Kitagawa Leaf-Kimchi during Storage Periods
Shin, Dong-Sun;Kim, Myung-Hee;Han, Gwi-Jung;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.159-165,
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| 9 |
Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)
Hwang, In-Guk;Kim, Ha-Yun;Hwang, Young;Jeong, Heon-Sang;Lee, Jun-Soo;Kim, Hae-Young;Yoo, Seon-Mi;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.167-174,
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| 10 |
Analysis of Antibacterial Activity against Food Spoilage and Food-borne Pathogens and Cytotoxicity on Human Cancer Cell Lines of Extracts from Pericarp and Seed of Vitis coignetiea
Won, Ji-Hye;Kim, Mee-Ra;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.175-182,
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| 11 |
A survey on dietary education needs for implementing dietary education by teachers in elementary schools
Kim, Joo-Young;Sim, Ki-Hyeon;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.183-193,
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| 12 |
Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder
Na, Yu-Ri;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.195-206,
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| 13 |
Quality Characteristics of Cabbage Kimchi by Different Packaging materials
Seo, Hae-Jung;Han, Seo-Young;Choi, Hye-Sun;Han, Gwi-Jung;Park, Hye-Young;
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Korean Society of Food and Cookery Science
, v.28, no.2, pp.207-214,
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