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9 research outputs found
Quality Characteristics of Spice Chicken Sauce Added with Different Amount of Licorice Extract
Author
Alexander B.
Blois M. S.
+26ย more
Dewanto V.
Kim Y. S.
Lee Y. K.
Re R.
Sa J. H.
Tamotsu S.
Woo S. W.
๊ณ ์ํ
๊ณ ์ํ
๊น์ฉ์
๊น์๊ฒฝ
๊น์ฅํธ
๊น์ฌ์ด
๊นํ๋
๊นํ์ง
๋จ๊ถ๋
๋จํ์
๋ฐ๊ทํ
๋ฐ์๋จ
์ฑ๊ธฐ์ฒ
์ฑ๊ธฐํ
์๋ํ
์ ํจ์
์ต์๋
์ต์ง์
ํฉ์ฑํฌ
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Sensory Characteristics of Bulgogi Sauce and Bulgogi added with Licorice Extract
Author
Jang MS
Lee SH
+26ย more
Lee SH
Moon JH
๊ณ ์ํ
๊น๋ฏผํฌ
๊น์๋
๊น์๋ฏธ
๊นํ์
๊นํ์ง
๋จ์ ์
๋ฐ์ฑ์
๋ฐ์ข ํ
๋ฐฉ์ ๊ถ
๋ฐฐํจ์ฃผ
์๋ํ
์๋ํ
์ฐ๊ด์
์ด์ธํฌ
์์ฑ์ผ
์์ฑ์ผ
์ ํจ์
์กฐ์ข ๋ฝ
์ต์๋
์ต์๋จ
์ต์ค์
ํ๊ตญ์ก๊ฐ๊ณตํํ
ํฉ์ฑํฌ
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Physicochemical Characteristics and Preference of Kimchi Provided to the Elementary School Foodservice in the Seongnam Area
Author
Cheigh HS
Jansen GR
+31ย more
๊ณ ์ํ
๊ตฌ๊ฒฝํ
๊ถ์ง์
๊น๋ฏธ์
๊น์๊ฒฝ
๊น์ ํ
๊น์ข ํ
๊น์ฃผ์
๊นํ์ด
๋ฌธ์ฑ์
๋ฐ๊ฑด์
๋ฐ๊ฒฝ๋ณต
๋ฐ๋์
๋ฐ์ ์ธ
๋ฐ์ค๊ต
๋ฐํฌ์ฉ
์ก์์ฅ
์ก์์ฅ
์ก์์ฅ
์ ์น๋ฏธ
์์ฉ๊ทผ
์์ฉ๊ทผ
์ฐ์น๋ฏธ
์ด๊ดํ
์ด๋ฏธ์
์ด์ ํธ
์ด์ ํธ
์ด์ค์ฃผ
์ฑ๋ช ํฌ
์ต์ ์
์ตํ์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Changes of the Quality Characteristics of Chinese Cabbage Kimchi with Various Freezing and Thawing Conditions
Author
Cha B. S.
Cheigh H. S.
+21ย more
Cheigh H. S.
Fennema O. R.
Han Y. H.
Kim W. J.
Lee H. J.
Yoo M. J.
๊ณ ์ํ
๊น๋ฏผํ
๊น์ฌํ
๊นํฌ์ญ
๋ฐ๋ํ
๋ฐ์น์ข
์์งํ
์ ๋ณด๋
์ด์์ค
์ดํ์ฅ
์ดํ์
์ฅ๋ฏผ์
์ตํฌ์
ํฉ์ธ๊ตญ
ํฉ์ข ํ
Publication venue
'Korea Food Service Association'
Publication date
Field of study
No full text
Crossref
Sensory and Quality Characteristics of Yanggeng Sweetened with Licorice Extract
Author
Choi Y. O.
Jang M. S.
+33ย more
Kang M. H.
Lee K. A.
๊ณ ์ํ
๊น๊ฒฝํฌ
๊น๋ฏธ๋ฆผ
๊น์ฑ์
๊น์๋
๊น์ ์
๊นํ์
๋ฌธ์ ํฌ
๋ฐ๋ฏผ์
๋ฐ์ฐ์ฅ
๋ฐ์์
์๋ํ
์๋ํ
์คํ๋น
์ด๋ฏธ๊ฒฝ
์ด์ ํฌ
์ด์น๋ฏผ
์ด์๊ฐ
์์ฑ์ผ
์ ์ธํ
์ ํจ์
์ ํจ์
์กฐ๋ฏธํฌ
์ฑํ์
์ต์ํธ
์ต์ํ
์ต์ธ๊ฒฝ
์ต์ง์
ํ์ง๋ฏผ
ํฉ์ฑํฌ
ํฉ์์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Quality and Sensory Characteristics of Soybean Dasiks by Adding Platycodon grandiflorum(Jacq.) A. DC. Flour Powder
Author
Burton GW
Cho EJ
+33ย more
Cho MA
Choo SJ
Joung SE
Lee CH
Lee SR
Lee ST
Park JH
Sim YH
๊ณ ์ํ
๊ถํ์
๊น์ ์
๊น์ฃผํ
๊น์ง์
๊นํ์
๊นํ์B
๋ฏผ์ฑํฌ
๋ฐ๋ฏธ์
์ฐ๊ฒฝ์
์ค๊ทผ์
์ค๊ทผ์
์ค์์
์ค์์
์ด๋ฏธ์
์ด๋ฏธ์
์ ์ธ์ฐฝ
์ ์์ง
์ ์์ง
์ ์์ง
์กฐ๋ฏธ์
์ฃผ์ ์ข
์ฑ๊ฒฝ์ฐ
ํฉ์์
ํฉ์์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Quality Characteristics of Kimchi Added with Blue Crab
Author
Han JS.
Han KS.
+31ย more
Joen YJ.
Kang KO.
Kim BK.
Kim EM.
Oh YA.
Oh YA.
Rha YA.
Ryu BM.
Shin DH.
Soo-Yeong Park
Wu G.
Yoon SS
๊ฐ๊ฒฝ๋ช
๊ณ ์ํ
๊น๊ฒฝํฌ
๊น์๋
๊น์ ํ
๋ฏผ์น๊ธฐ
๋ฐ์ฐํฌ
๋ฐฐ๋ช ์
์ฑ์ ๋ฏผ
์ฑ์ ๋ฏผ
์ก์์ฅ
์ ๋ํธ
์ด์๊ฒฝ
์ดํ์
์ดํ์
์์ ํธ
์ฅ๋ฏธ์
์กฐ์ฉ๋ฒ
ํฉ์ธ๊ตญ
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Characteristics of Kimchi Added with Anchovy Sauce from Heat and Non-heat Treatments
Author
Cha YS
Cheigh HS
+32ย more
Fondory EB
Gilbert RT
Hur EY
Hyun-Ku Kim
Jeon YS
Kang EJ
Kim GH
Kim JS
Kim KO
Kim YK
Kim YS
Lee CH
Lee CH
Lee JH
Lee JH
Lee SH
Pancholy SK
Park KW
Park KY
Penman A
Shin MH
Son KH
Song YO
Soo-Yeong Park
Yoon SS
๊ฐํ์ฐ
๊ณ ์ํ
๊น์๋ฏธ
์ก์์ฅ
์ค์ง์
์ ๋ณต๋ฏธ
์กฐํ์ฉ
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Characteristics of Kimchi Added with Anchovy Sauce from Heat and Non-heat Treatments
Author
Cha YS
Cheigh HS
+32ย more
Fondory EB
Gilbert RT
Hur EY
Hyun-Ku Kim
Jeon YS
Kang EJ
Kim GH
Kim JS
Kim KO
Kim YK
Kim YS
Lee CH
Lee CH
Lee JH
Lee JH
Lee SH
Pancholy SK
Park KW
Park KY
Penman A
Shin MH
Son KH
Song YO
Soo-Yeong Park
Yoon SS
๊ฐํ์ฐ
๊ณ ์ํ
๊น์๋ฏธ
์ก์์ฅ
์ค์ง์
์ ๋ณต๋ฏธ
์กฐํ์ฉ
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref