Study on Development of Fermented Sausage using Grapefruit Extract and Kimchi Extracted Starter Culture
Antioxidant Activities and Quality Characteristics of Rehmannia glutinosa JungKwa during Preparation
Production of Saccharogenic Mixed Grain Beverages with Various Strains and Comparison of Common Ingredients
The Affects of Convenience and Atmosphere Attributes on New Seniors' Restaurant Selection
News Letter
Analysis of Taste Adjectives of Traditional Cooked Rice, Noodles, Porridge and Rice Cakes by Sensory Evaluation
Analysis of Consumption and Purchase Behaviors of Wine according to Cluster Analysis of Hotel F&B Employees
Quality Characteristics of Jungkwa Made with Carrot, using Different Manufacturing Methods
Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder
Quality Characteristics of Sesame Mook(Gomadoufu) with Various Starches
Changes in Antioxidative Activities and General Composition of Mung Beans according to Roasting Temperature
Quality Characteristics and Optimization of Rice Cookies with Nuts by Response Surface Methodology
Quality Characteristics of Sulgidduk Added with Turmeric Powder
Quality Characteristics and Antioxidant Activity of Jeung-pyun added with Ju-bak Powder
Antioxidant Properties of Commercial Noodles Supplemented with Functional Ingredients
Quality Characteristics of Dried Noodles Made with Boehmeria nivea Powder
Physical and Cooking Properties of Commercial Dried Noodles Supplemented with Functional Ingredients
Changes in Food Companies' Product and Promotion Activities after Restriction of TV Advertising of Energy-Dense and Nutrient-Poor Foods in Korea
Perception of Korean Rice Wine and Food Pairings among Foodservice Employees in Seoul Metropolitan Area
Effects of the Dietary Consciousness on Intake Frequency of Foods by Gender and Generations
Study on Actual State and Importance of Selection of Healthy Korean Food Menu Items Made from Environmentally-Friendly Organic Foods - Focused on Gender-
Microbial Quality of Street Foods Sold by Season
Quality Characteristics of Mungbean Starch Gel Added with Salicornia herbacea L. Powder
Quality Characteristics of Tofu Prepared with Boehmeria nivea Powder
