1 |
Kim HS (2006) Future food and the role of food cookery science. Korean J Food culture 19: 296-312.
|
2 |
Kim MH, Lee YJ (2002) A study on standardizing a recipe for kiwi salad dressing. Journal of the East Asian Society of Dietary Life 12: 407-414.
|
3 |
Kim MH, Lee YJ, Kim DS, Kim Dh (2003) Quality characteristics of fruits dressing. Korean J Soc Food Cookery Sci 19: 165-173.
|
4 |
Sharon TH (1990) Food lovers companion. BARRONs Second Edition pp 112-130.
|
5 |
Yoo SS, Seo MS (2007) Change in preference for grape seed oil dressing according to Mire poix au Maigre content level. Korean J Food Cookery Sci 23: 685-695.
|
6 |
Yung JS (2008) Sensory characteristics of dressing with Lycil fructus and Comus offcinalis. MS Thesis Kyunghee University. Seoul. p 25-37.
|
7 |
Frutos MJ, Hernandez-Herrero JA (2005) Effect of rosemary extract (Rosmarinus officinalis) on the stability of bread with an oil garlic and parsley dressing. LWT-Food Science and Technology 38: 651-655.
DOI
ScienceOn
|
8 |
Gang MS (2007) Quality characteristics of salad dressing added with green tea power. MS Thesis Sunchon National University, Sunchon. p 29-30.
|
9 |
Han JY (2001) The effect of vinegar concentration on the emulsion stability. MS Thesis Dongguk University, Seoul. p 18-35.
|
10 |
Han GJ, Kim JS, Cho YS, Jeong KS (2005) Development of meat seasoning sause using propolis. Korean J Food Cookery Sci 21: 888-894.
|
11 |
Hong YJ (1998) A study on a relation of food ecology to obesity index 5th grade children in Cheju city(II). J Korean Dietary Culture 13: 141-148.
|
12 |
Hwangbo MH, Yu MH, Lee JW, Lee IS (2006) Optimization of dressing preparation from yogurt added Saururus chinensis (Lour.). Korean J Food Bail Extracty Sci 22: 15-21.
|
13 |
Jo SG (2009) Characteristics of dressing added with mulberry. MS Thesis Kyonggi University, Seoul. p 67-69.
|
14 |
Kim BS (2006) Related factors of well-being oriented behavior oriented behavior and typology of well-being consumers, Ph D Dissertation Keimyung University. Daegu. p 1-5.
|
15 |
Choi SN, Chung NY (2009) The quality and sensory characteristics of cashew dressing. Korean Society of Food & Cookery Science 25: 39-44.
|
16 |
김훈철 (2005) 웰빙 마케팅. 컴온북스, 서울 pp 22-51.
|
17 |
나영선, 오찬, 김미향 (1999) 호텔서양조리 실무개론. 백산출판사, 서울. pp 246.
|