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| 1 |
A Study on the Consumer Satisfaction, Purchase Behaviors, and Intake Patterns among Domestic Bakery
Lee, Kwang Suck;Lee, Seung Bum;Jung, Hyo Sun;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.103-111,
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| 2 |
Determination of Ethyl Carbamate in Maesil Extract and Estimated Daily Intake
Choi, Bogyoung;Koh, Eunmi;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.112-117,
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| 3 |
The Effects of Chungkukjang Powder Supplements on the Regulation of Blood Glucose and Inflammation in Diabetic Rats
Yang, Kyung-Mi;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.118-127,
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| 4 |
Quality Characteristics of Yanggaeng Prepared with Fermented Blueberry by Lactic Acid Bacteria
Yang, Su-Jin;Hong, Joo-Heon;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.128-135,
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| 5 |
Quality Characteristics and Antioxidative Activities of Rice Cookies with Rehmannia glutinosa Preparata
Shin, Suk Kyung;Min, A Young;Kim, Hyun Jeong;Lee, Su Jin;Sim, Eun Kyoung;Lee, Kun Jong;Lee, Bo Dam;Kim, Mee Ree;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.136-143,
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| 6 |
Quality Characteristics of Chiffon Cake Made with Loquat Fruits (Eriobotrya japonica) Powder
Jung, Su-Young;Bing, Dong-Ju;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.144-152,
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| 7 |
A Survey on the Ready-to-Eat Foods' Consumption Practices of University Students and Microbiological Quality Assessment of Kimbab
Lee, Jin-Hyang;Bae, Hyun-Joo;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.153-161,
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| 8 |
An Evaluation of Dietary Habits and Dietary Life Competency of Elementary School Parents
Kim, Jeong-Weon;Lee, Eun-Ju;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.162-174,
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| 9 |
The Quality Characteristics of Cookies Prepared with Agaricus blazei Murill
Lee, Heejeong;Jeong, Hee Sun;Joo, Nami;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.175-184,
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| 10 |
Quality Characteristics of Tofu Prepared with Tomatoes and Strawberries
Kim, Mi-Ja;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.185-192,
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| 11 |
Tourists' Intentions to Consume Jeju's Local Foods and Opinions for Tourism Resource Development
Ahn, So-Jung;Yoon, Ji-Young;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.193-199,
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| 12 |
Investigation on the Use of Gums in Korean Processed Foods
Surh, Jeonghee;Koh, Eunmi;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.200-206,
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| 13 |
Antioxidative and Anti-Diabetes Activity, and Free Amino Acid and Mineral Contents of Beverage with Gugija (Lycii fructus) Extracts
Lee, Kyong-Ae;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.207-213,
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| 14 |
Dietary Quality and Foodservice Menu Pattern of American International Schools in Seoul and Gyeonggi Area
Kim, Ok-Sun;Lee, Young-Eun;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.214-224,
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| 15 |
Awareness, Practice, and Obstruction of Sodium Reduction by Middle School Dietitians in Busan Area
Ha, In-Hae;Lyu, Eun-Soon;
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Korean Society of Food and Cookery Science
, v.31, no.2, pp.225-232,
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