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| 1 |
Quality Characteristics of Baechu Kimchi Prepared with Domestic and Imported Solar Salts during Storage
Lee, In-Seon;Kim, Hyang-Sook;Kim, Hae-Young;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.363-374,
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| 2 |
Quality Characteristics and Granule Manufacture of Mulberry and Blueberry Fruit Extracts
Park, Hye-Mi;Yang, Su-Jin;Kang, Eun-Ji;Lee, Dae-Hoon;Kim, Dae-Ik;Hong, Joo-Heon;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.375-382,
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| 3 |
Characteristics of Sanghwabyung(traditional leavened bread)made with Black-wheat Flour
Lee, Soon-Young;Ko, Seong-Hee;Choi, Won-Surk;Han, Young-Sook;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.383-390,
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| 4 |
Effect of Pre-Fermentation Condition on Quality Characteristics of Small Packaged Cabbage Kimchi
Kim, Yoo-Won;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.4, pp.391-397,
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| 5 |
Physicochemical Properties of Ground Pork with Safflower (Carthamus tinctorius L.) Seed during Refrigerated Storage
Park, Kyung-Sook;Kim, Min-Ju;Park, Hyun-Suk;Choi, Young-Joon;Jung, In-Chul;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.399-405,
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| 6 |
Effects of Acrylamide Formation and Quality Characteristics Before Frying French Fries
Kim, Jin-Mam;Choi, Yun-Sang;Choi, Ji-Hun;Koo, Bon-Kou;La, Im-Joung;Kim, Cheon-Jei;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.407-412,
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| 7 |
Investigation into the Preference and Demand for Functional Drinks (Korean Traditional Drinks)
Kim, Gui-Soon;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.413-421,
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| 8 |
A Study on Applying the Biopolymer (hydroxyethyl methylcellulose) to Prepare Quick Bread Rice Muffins
Kim, Joo-Hee;Kang, Mi-Young;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.423-429,
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| 9 |
Quality Characteristics and Storage Stability of Bread with Cabbage Powder
Kim, Se-Hee;Lee, Hee-Jeong;Paik, Jae-Eun;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.431-441,
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| 10 |
Effect of an Oil-Water Fryer on Quality Properties of Deep Frying Oil Used for Chicken
Son, Jong-Youn;Kang, Kun-Og;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.443-450,
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| 11 |
Trend analysis on the financial soundness of contract foodservice management companies(CFMC) : approach to the financial statements from 1999 to 2011
Park, Moon-Kyung;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.451-461,
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| 12 |
Quality Characteristics of Pound Cake added with Angelica gigas Nakai Powder
Park, Geum-Soon;An, Sang-Hee;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.463-471,
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| 13 |
Quality Characteristics of Muffins Added with Whole Waxy Sorghum Flour
Bae, Hyo-Je;Ryu, Bog-Mi;Woo, Koan-Sik;Seo, Myung-Chul;Kim, Chang-Soon;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.473-478,
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| 14 |
Quality Characteristics and Antioxidant Activities of Chocolate Added with Mulberry Pomace
Hwang, Mee-Hyun;Jeon, Hye-Lyun;Kim, Hyung-Don;Lee, Sang-Won;Kim, Mee-Ree;
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Korean Society of Food and Cookery Science
, v.28, no.4, pp.479-487,
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| 15 |
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.4, pp.489-497,
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