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| 1 |
Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions
Kim, Seok-Young;Kim, Hee-Sun;Kim, Jin-Se;Han, Gwi-Jung;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.665-676,
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| 2 |
Quality Characteristics of Tarts Made with Molecular Press Dehydrated Purple Sweet Potatoes during Storage
Cho, Man Jae;Kim, Hyun Jung;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.677-685,
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| 3 |
Analysis of Quality Characteristics of Regional Traditional and Commercial Soybean Pastes (Doenjang)
Park, Sun-Young;Kim, Seulki;Hong, Sang-pil;Lim, Sang-Dong;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.686-695,
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| 4 |
Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake
Song, Ka-Young;O, Hyeonbin;Zhang, Yangyang;Jeong, Ki Youeng;Kim, Young-Soon;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.696-703,
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| 5 |
Optimization of Manufacturing Wet Noodle Added with Aloe vera Powder
Jang, Hyun-Wook;Lee, Bo-Young;Kim, Eun-Sook;Lee, Young-Eun;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.704-715,
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| 6 |
Study on the Quality Characteristics of Pork By-product on the Different Pretreatment Process
Kim, Tae-Kyung;Ku, Su-Kyung;Lee, Hye-Jin;Lee, Cheol-Won;Kim, Young-Boong;Jeon, Ki-Hong;Choi, Yun-Sang;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.716-723,
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| 7 |
Microbiological Quality and Safety Assessment of Salad in Lunchbox's according to the Holding Time and Temperature - Convenience and Franchise Stores -
Choi, Jung-Hwa;Wang, Tae-Hwan;Kwak, Tong-Kyung;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.724-733,
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| 8 |
Commercialization Strategy Based on Analysis of Domestic Consumers' Preference and Awareness on South and North Korean Regional Cuisine - Research on Consumers in Seoul and Gyeonggi Province -
Paik, Eun-Jin;Hong, Wan-Soo;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.734-744,
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| 9 |
The Effect of Job Characteristics and Job Satisfaction on Organizational Commitment of Hospital Foodservice Employees in Busan Area
Kim, Min-Young;Lyu, Eun-Soon;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.745-753,
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| 10 |
Effects of Culinary and Foodservice Major Selection Motive and Work Value on the Major Satisfaction, Career Search Efficacy and Career Exploration Behavior
Kim, Nam-Geun;Kim, Jong-Hyo;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.754-761,
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| 11 |
Adulterated Food Management amongst Food Sellers Near the Schools in Daegu and Gyeongbuk Provinces
Kim, Yunhwa;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.762-772,
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| 12 |
Effects of Watching 'Cookbang' Program on Behavioral Motivations
Kim, Ok-Sun;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.773-781,
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| 13 |
Food Styling and Table Designs Applying on Various Tofu Menu
Kim, Mi Ja;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.782-790,
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| 14 |
Effect of Genetically Modified Food Promotion and Education by Blog
Kim, Juhyeon;Kim, Hae Young;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.791-799,
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| 15 |
Culinary Characteristics of Hwachae in Korean Cookbooks Published in 1600-1940s
Yang, Jihye;Song, Kyunghee;Chang, Yunhee;Lee, Youngmi;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.800-810,
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| 16 |
A Study on Vitamin A and E Content in Commercially Processed Products - Beverage, Cereal, Snack, Other Cocoa, Sugar and Chocolate Processed Products -
Jeong, Da-un;Lee, Heon-Ok;Kim, Young-Kyoung;Om, Ae-Son;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.811-817,
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| 17 |
Effects of Gastrodiae rhizoma on the Liver Function and Alcohol Metabolism in Alcohol Treated Rats
Park, Soon-Ja;Kang, Ju-Hyeon;Kong, Hyun-Joo;Hwang, Su-Jung;Jang, Jung-Hyeon;Yang, Kyung-Mi;
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Korean Society of Food and Cookery Science
, v.32, no.6, pp.818-827,
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