|
| 1 |
Quality Characteristics of Pound Cake added with Dropwort Powder
An, Sang-Hee;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.239-248,
|
|
| 2 |
Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing the Safety Assessment Reports of Food Additives in 2008~2013
Kim, Suna;Kim, Ji-Sun;Ko, Joung-Mi;Kim, Jeong-Weon;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.249-261,
|
|
| 3 |
A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods
Ryu, Bog-Mi;Kim, Chang-Soon;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.262-270,
|
|
| 4 |
The Effects on the Quality of Tteokbokki tteok by Different Types Cultivars of Rice
Shin, Dong-Sun;Kim, Ha-Yun;Hong, Ha-Chul;Oh, Se-Gwan;Yoo, Seon-Mi;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.271-277,
|
|
| 5 |
Comparison of the Antibacterial Activity of Domestic Cirsium japonicum Collected from Different Regions
Jang, Miran;Park, Hyejin;Hong, Eunyeong;Kim, Gun-Hee;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.278-283,
|
|
| 6 |
Quality Characteristics of Sulgidduk with Different Amounts of Dried Tangerine Peel Powder
Ahn, Gee-Jung;Lee, Yeon-Jung;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.284-290,
|
|
| 7 |
Use of Social Commerce Restaurant Products by College Students According to Demographic Characteristics and Eating Out Behavior
Jo, Mi-Na;Heo, Ji-Hwan;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.291-306,
|
|
| 8 |
Quality Characteristics of Baguette using Fermented Rice Bran Sourdough
Hwang, Gum-Hee;Yun, Hai-Ra;Jung, Hee-Nam;Choi, Ok-Ja;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.307-316,
|
|
| 9 |
The Effect of Superheated Steam Cooking Condition on Physico-Chemical and Sensory Characteristics of Chicken Breast Fillets
Oh, Ji-Hye;Yoon, Sun;Choi, Yoon;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.317-324,
|
|
| 10 |
Understanding and Importance-Performance Analysis of Food Allergen Labeling System
Kwak, Tong-Kyung;Chung, Myung-Sub;Park, Si-Eun;Paik, Jin-Kyoung;Hong, Wan-Soo;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.325-332,
|
|
| 11 |
Quality Characteristics of Muffins Added with Ginseng Leaf
Cheon, Se-Young;Kim, Kyoung-Hee;Yook, Hong-Sun;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.333-339,
|
|
| 12 |
Quality Characteristics of Bean Sprouts with Different Namulkong Cultivars
Shon, Hee-Kyeoung;Kim, Yong-Ho;Lee, Kyong-Ae;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.340-350,
|
|
| 13 |
Effect of Astringency Removal Conditions on the Quality of Daebong Persimmon
No, Junhee;Kim, Jimyoung;Zhang, Chen;Kim, Hyunjin;Shin, Malshick;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.351-359,
|
|
| 14 |
The Influence of Importance Factors Affecting Ethnic Food Restaurant Selection upon Overall Satisfaction
Kim, Eun-Hee;Kim, Ji-Hyun;Hong, Wan-Soo;
/
Korean Society of Food and Cookery Science
, v.30, no.3, pp.360-367,
|
|