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| 1 |
Study on Nutrition Education and Perception of Nutrition Teachers and Dietitians in Gyeongnam Area
Cheong, Hyo-Sook;Lee, Jung-Suk;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.229-240,
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| 2 |
Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese
Park, Hey-Ran;Yoo, Seung-Seok;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.241-247,
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| 3 |
Change of Free Amino Acid and Nucleotide Compound of Puffer Fish Fillet under Storage Condition
Mun, Seung-Kweon;Sung, Ki-Hyup;Yoo, Seung-Seok;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.249-255,
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| 4 |
Development of Value-added Hot Sauce Products with Korean Chili Peppers (Capsicum annuum L.)
Lee, Seul;Yoo, Kyung-Mi;Park, Jae-Bok;Hwang, In-Kyeong;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.257-263,
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| 5 |
Degree of Rancidity and Sensory Characteristics of Frying Oils with Reuse and Storage at Home
Lee, Seul;Kang, Sun-Hee;Kim, Min-Kyoung;Song, Soon-Ran;Yoon, Hyo-Jin;Lee, Min-Woo;Kang, Hee-Jin;Hwang, In-Kyeong;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.265-273,
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| 6 |
Optimization of Ethanol Extraction Conditions for Functional Components from Lespedeza cuneata Using Response Surface Methodology
Kim, Dae-Ik;Hong, Joo-Heon;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.275-283,
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| 7 |
The Effects of Service Encounters in a Family Restaurant on Customer Value and Behavioral Intent
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.285-298,
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| 8 |
The Effects of Corporate Social Responsibility (CSR) Activities on Customer Trust and Customer Satisfaction in the Family Restaurant
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.299-310,
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| 9 |
Antioxidant Activity and Differentiation Effect of Taraxacum mongolicum Extracts against Hydrogen Peroxide-induced Oxidative Damage of MC3T3-E1 Osteoblast Cells
Seo, Ji-Eun;Kim, Gun-Hee;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.311-318,
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| 10 |
Antioxidative Activities and Antibrowning Effects of Green Tea Extracts and Propolis
Chang, Min-Sun;Park, Mi-Ji;Jeong, Moon-Cheol;Kim, Dong-Man;Kim, Gun-Hee;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.319-326,
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| 11 |
Literature Review of Tangpyeongchae in Cook Books Published in 1700~1960s
Lee, Kyong-Ae;Kim, Bo-Ram;Kim, Hyang-Sook;Shin, Mal-Shick;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.327-335,
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| 12 |
A Survey on the Knowledge and Preferences for Korean Food Among Unmarried Foreigners Residing in Korea
Kwak, Yong-Wha;Nam, Yu-Sun;Jeong, Hee-Sun;
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Korean Society of Food and Cookery Science
, v.28, no.3, pp.337-347,
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