首页 > 最新文献

Korean Journal of Food and Cookery Science最新文献

英文 中文
달걀, 오리알 및 타조알로 제조한 말이의 품질특성 비교 鸡蛋，鸭蛋及鸵鸟蛋制造马的品质特性比较
Korean Journal of Food and Cookery Science
Pub Date : 2022-10-31 DOI: 10.9724/kfcs.2022.38.5.261
정아 이, 동헌 송, 현욱 김, 수현 조, 선문 강
{"title":"달걀, 오리알 및 타조알로 제조한 말이의 품질특성 비교","authors":"정아 이, 동헌 송, 현욱 김, 수현 조, 선문 강","doi":"10.9724/kfcs.2022.38.5.261","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.5.261","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78537254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
컨조인트 분석을 이용한 전북지역 대학생의 프랜차이즈 커피전문점 선택속성의 상대적 중요도에 대한 연구 利用整合分析的全北地区大学生选择连锁咖啡店属性的相对重要度研究
Korean Journal of Food and Cookery Science
Pub Date : 2022-10-31 DOI: 10.9724/kfcs.2022.38.5.290
현정 최, 성석 정, 정옥 노
{"title":"컨조인트 분석을 이용한 전북지역 대학생의 프랜차이즈 커피전문점 선택속성의 상대적 중요도에 대한 연구","authors":"현정 최, 성석 정, 정옥 노","doi":"10.9724/kfcs.2022.38.5.290","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.5.290","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85532643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
일반소비자의 식품소비가치에 따른 채식기반식품과 채식식당에 대한 인식 根据一般消费者的食品消费价值对以素食为基础的食品和素食餐厅的认识
Korean Journal of Food and Cookery Science
Pub Date : 2022-10-31 DOI: 10.9724/kfcs.2022.38.5.301
상수 김, 승균 최, 완수 홍
{"title":"일반소비자의 식품소비가치에 따른 채식기반식품과 채식식당에 대한 인식","authors":"상수 김, 승균 최, 완수 홍","doi":"10.9724/kfcs.2022.38.5.301","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.5.301","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"156 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76861323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Non-GMO 고아밀로스 밀 전분의 이화학적, 분자구조적 특성 및 in vitro 소화율 非转基因孤儿小麦小麦淀粉的理化、分子结构特性及in vitro消化率
Korean Journal of Food and Cookery Science
Pub Date : 2022-10-31 DOI: 10.9724/kfcs.2022.38.5.269
유진 문, 미라 권
{"title":"Non-GMO 고아밀로스 밀 전분의 이화학적, 분자구조적 특성 및 in vitro 소화율","authors":"유진 문, 미라 권","doi":"10.9724/kfcs.2022.38.5.269","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.5.269","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82857841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
경북 일부 지역 여자 중##x00B7;고등학생의 비만스트레스 조사 庆北部分地区女性中，x00B7;高中生肥胖压力调查
Korean Journal of Food and Cookery Science
Pub Date : 2022-10-31 DOI: 10.9724/kfcs.2022.38.5.313
혜진 김, 기보 최, 경애 이
{"title":"경북 일부 지역 여자 중##x00B7;고등학생의 비만스트레스 조사","authors":"혜진 김, 기보 최, 경애 이","doi":"10.9724/kfcs.2022.38.5.313","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.5.313","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84312568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
배달 앱 이용 현황과 배달 앱 서비스 품질 속성 중요도##x00B7;수행도 분석 配送应用程序使用现状与配送应用程序服务质量属性重要度##x00B7;执行度分析
Korean Journal of Food and Cookery Science
Pub Date : 2022-10-31 DOI: 10.9724/kfcs.2022.38.5.278
미나 조
{"title":"배달 앱 이용 현황과 배달 앱 서비스 품질 속성 중요도##x00B7;수행도 분석","authors":"미나 조","doi":"10.9724/kfcs.2022.38.5.278","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.5.278","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87777127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
산 마리네이션과 가수 비율에 따른 재구성 족발의 품질특성 根据活体和歌手比例的重组足发品质特性
Korean Journal of Food and Cookery Science
Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.199
동헌 송, 주효 박, 현욱 김
{"title":"산 마리네이션과 가수 비율에 따른 재구성 족발의 품질특성","authors":"동헌 송, 주효 박, 현욱 김","doi":"10.9724/kfcs.2022.38.4.199","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.4.199","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89206179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
강황, 생강, 우엉 첨가가 약과의 색도, 견고성 및 지방질 산화에 미치는 영향 添加姜黄，生姜，牛蒡对药果色度，坚固性及脂肪质氧化的影响
Korean Journal of Food and Cookery Science
Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.235
경애 이, 만희 백, 세훈 문
{"title":"강황, 생강, 우엉 첨가가 약과의 색도, 견고성 및 지방질 산화에 미치는 영향","authors":"경애 이, 만희 백, 세훈 문","doi":"10.9724/kfcs.2022.38.4.235","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.4.235","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75921146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
인산염 대체를 위한 난각 및 난백을 첨가한 돈육 유화물의 품질특성 用于替代磷酸盐的卵壳及添加卵白的猪肉乳化物的品质特性
Korean Journal of Food and Cookery Science
Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.207
유정 최, 태경 김, 수경 구, 재훈 이, 민철 임, 윤상 최
{"title":"인산염 대체를 위한 난각 및 난백을 첨가한 돈육 유화물의 품질특성","authors":"유정 최, 태경 김, 수경 구, 재훈 이, 민철 임, 윤상 최","doi":"10.9724/kfcs.2022.38.4.207","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.4.207","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"79 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80319390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
고속원심분쇄기의 제분조건이 자색 통밀가루의 품질특성에 미치는 영향 高速离心粉碎机制粉条件对紫筒面粉品质特性的影响
Korean Journal of Food and Cookery Science
Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.241
엥흐톤가라그 아바르젓, 유진 문, 미라 권
{"title":"고속원심분쇄기의 제분조건이 자색 통밀가루의 품질특성에 미치는 영향","authors":"엥흐톤가라그 아바르젓, 유진 문, 미라 권","doi":"10.9724/kfcs.2022.38.4.241","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.4.241","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87279412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
类型
全部 化学•材料 生命科学 医学 物理 工程技术 环境•农林 材料科学 地球科学 法学 管理学 化学 环境科学与生态学 计算机科学 教育学 经济学 农林科学 人文科学 生物学 数学 物理与天体物理 心理学 综合性期刊 其他 工业工程 理学 历史学 农学 文学 信息工程
数据库
全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley
期刊
Korean Journal of Food and Cookery Science
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
﹀
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们：info@booksci.cn
Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1