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Effect of Number of Extrusions on Topokkidduk Quality
Effect of Number of Extrusions on Topokkidduk Quality
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Effect of Number of Extrusions on Topokkidduk Quality

Kang, H.J., Korea Food Research Institute, Sungnam, Republic of Korea ; Kum, J.S., Korea Food Research Institute, Sungnam, Republic of Korea ; Jung, J.H., Korea Polytechnic University, Siheung, Republic of Korea ; Lim, J.K., Korea Polytechnic University, Siheung, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2011-11, Vol.40 (11) [Periódico revisado por pares]

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2
Quality Characteristics of the White Birch Sap with Varying Collection Periods
Quality Characteristics of the White Birch Sap with Varying Collection Periods
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Quality Characteristics of the White Birch Sap with Varying Collection Periods

Jeong, S.J., Chungbuk National University, Cheongju, Republic of Korea ; Lee, C.H., Korea Testing and Research Institute, Cheongwon, Republic of Korea ; Kim, H.Y., Chungbuk National University, Cheongju, Republic of Korea ; Lee, S.H., Chungbuk National University, Cheongju, Republic of Korea ; Hwang, I.G., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea ; Shin, C.S., Chungbuk National University, Cheongju, Republic of Korea ; Lee, J.S., Chungbuk National University, Cheongju, Republic of Korea ; Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2012-01, Vol.41 (1) [Periódico revisado por pares]

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3
Quality Characteristics of the Mashes of Takju Prepared Using Different Yeasts
Quality Characteristics of the Mashes of Takju Prepared Using Different Yeasts
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Quality Characteristics of the Mashes of Takju Prepared Using Different Yeasts

Lee, H.S., Sejong University, Seoul, Republic of Korea ; Park, C.S., BioSewoom Co. Ltd., Seoul, Republic of Korea ; Choi, J.Y., Hanbuk University, Dongducheon, Republic of Korea

Korean Journal of Food Science and Technology, 2010-02, Vol.42 (1) [Periódico revisado por pares]

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4
The Quality Characteristics of Rice Mash by Mixing Ratios of Rice and Rice Koji
The Quality Characteristics of Rice Mash by Mixing Ratios of Rice and Rice Koji
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The Quality Characteristics of Rice Mash by Mixing Ratios of Rice and Rice Koji

Kim, J.S., Rural Development Administration, Gyeonggi, Republic of Korea ; Lee, J.H., Rural Development Administration, Gyeonggi, Republic of Korea ; Chang, Y.E., Rural Development Administration, Gyeonggi, Republic of Korea ; Kim, G.C, Rural Development Administration, Gyeonggi, Republic of Korea ; Kim, K.M., Rural Development Administration, Gyeonggi, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-12, Vol.42 (12) [Periódico revisado por pares]

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5
Quality Characteristics of Brown Rice Takju by Different Nuruks
Quality Characteristics of Brown Rice Takju by Different Nuruks
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Quality Characteristics of Brown Rice Takju by Different Nuruks

Woo, S.M., Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea ; Shin, J.S., Pusan National University, Miryang, Republic of Korea ; Seong, J.H., Pusan National University, Miryang, Republic of Korea ; Yeo, S.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea ; Choi, J.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea ; Kim, T.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea ; Jeong, Y.J., Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2010-02, Vol.39 (2) [Periódico revisado por pares]

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6
Effects of Autoclave and Microwave Treatments on Quality of Cookies
Effects of Autoclave and Microwave Treatments on Quality of Cookies
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Effects of Autoclave and Microwave Treatments on Quality of Cookies

Kang, B.K., Pukyong National University, Busan, Republic of Korea ; Kim, K.B.W.R., Pukyong National University, Busan, Republic of Korea ; Jung, S.A., Pukyong National University, Busan, Republic of Korea ; Kim, H.J., Pukyong National University, Busan, Republic of Korea ; Park, S.W., Pukyong National University, Busan, Republic of Korea ; Choi, J.S., Kyungnam College of Information and Technology, Busan, Republic of Korea ; Choi, H.D., Pukyong National University, Busan, Republic of Korea ; Ahn, D.H., Sejong University, Seoul, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-07, Vol.42 (7) [Periódico revisado por pares]

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7
Quality of Sponge Cakes Supplemented with Cinnamon
Quality of Sponge Cakes Supplemented with Cinnamon
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Quality of Sponge Cakes Supplemented with Cinnamon

Lee, S.B., Daegu University, Gyeongbuk, Republic of Korea ; Lee, J.H., Daegu University, Gyeongbuk, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-04, Vol.42 (4) [Periódico revisado por pares]

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8
Measuring Attitudes and Satisfaction Level towards Military Foodservices
Measuring Attitudes and Satisfaction Level towards Military Foodservices
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Measuring Attitudes and Satisfaction Level towards Military Foodservices

Kang, B.K., Chungbuk National University, Cheongju, Republic of Korea ; Lee, Y.E., Chungbuk National University, Cheongju, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2011-07, Vol.40 (7) [Periódico revisado por pares]

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9
The Evaluation of Food Service Menus in an Immigration Detention Center
The Evaluation of Food Service Menus in an Immigration Detention Center
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The Evaluation of Food Service Menus in an Immigration Detention Center

Kim, H.J., Cheongju Immigration Detention Center, Chungbuk, Republic of Korea ; Kim, W.J., Chungbuk National University, Chungbuk, Republic of Korea ; Lee, Y.E., Chungbuk National University, Chungbuk, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-02, Vol.42 (2) [Periódico revisado por pares]

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10
Quality Characteristics of Yanggaeng Incorporated with Mugwort Powder
Quality Characteristics of Yanggaeng Incorporated with Mugwort Powder
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Artigo 		Adicionar ao Meu Espaço

Quality Characteristics of Yanggaeng Incorporated with Mugwort Powder

Choi, I.K., Daegu University, Gyeongbuk, Republic of Korea ; Lee, J.H., Daegu University, Gyeongbuk, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-02, Vol.42 (2) [Periódico revisado por pares]

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