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| 1 |
Studies on the Processing of Rapid- and low Salt-Fermented Liquefaction of Anchovy(Engrulis japonica) (II) - Changes in the Amino Acids from Oligopeptides during Fermentation -
Kang, Tae-Jung;Cho, Kyu-Ok;Park, Choon-Kyu;
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Korean Society of Food Culture
, v.17, no.4, pp.363-376,
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| 2 |
Effect of Indongcho(L. japonica Thunb) on Glucose and Lipid metabolism and Antioxidative Enzyme System in Streptozotocin-Induced Diabetic Rats
Bang, Mi-Ae;Kim, Hyeon-A;Cho, Young-Ja;
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Korean Society of Food Culture
, v.17, no.4, pp.377-386,
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| 3 |
A Study on the Dietary Behavior and the Food Habits of University Freshman According to Body Mass Index
Chung, Nam-Yong;Yoon, Mi-Eun;Choi, Soon-Nam;
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Korean Society of Food Culture
, v.17, no.4, pp.387-398,
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| 4 |
Perception and Preference of Korean Traditional Foods by Elementary School Students in Chungbuk Province - Tradition Holiday Food, Rice Cake, Non-Alcoholic Beverage -
Jung, Eun-Hee;Hyun, Tai-Sun;Choi, Mee-Sook;
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Korean Society of Food Culture
, v.17, no.4, pp.399-410,
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| 5 |
The Concern for Health, Nutrition Knowledge, and Nutritional Attitude of Elementary School Children's Mothers in Busan
Lee, Kyoung-Ae;
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Korean Society of Food Culture
, v.17, no.4, pp.411-423,
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| 6 |
A study on the Food Behavior and Factors Influencing the Food Behavior of the Elderly Living in Incheon
Chyun, Jong-Hee;Choe, Eun-Ok;Woo, Kyung-Ja;
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Korean Society of Food Culture
, v.17, no.4, pp.424-434,
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| 7 |
Characteristic and Pattern of Food and Cultural Background - Focused on Cohort Effect -
Chung, Young-Sook;Park, Young-Sun;
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Korean Society of Food Culture
, v.17, no.4, pp.435-445,
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| 8 |
Perceptional Dimensions and Patterns of Korean Traditional Food and Culture - Comparisons Between Yanbian and Korean Housewives -
Chung, Young-Sook;Park, Young-Sun;
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Korean Society of Food Culture
, v.17, no.4, pp.446-455,
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| 9 |
Effects of Pueraria radix in Water Extract on the Detoxification in Rat administered with Cadmium
Chung, Yung-Hee;Shin, Mee-Kyung;Han, Sung-Hee;
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Korean Society of Food Culture
, v.17, no.4, pp.456-464,
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| 10 |
Cholesterol Content and Formation of Cholesterol oxidative products(COPs) in Processed Squids
An, Duek-Jun;Hong, Jeong-Hoon;
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Korean Society of Food Culture
, v.17, no.4, pp.465-472,
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| 11 |
Pyebaeck Prepared by Park, Bokja in Jeonju
Suh, Hye-Kyung;
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Korean Society of Food Culture
, v.17, no.4, pp.473-481,
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| 12 |
Studies on the Processing of Rapid- and low Salt-Fermented Liquefaction of Anchovy(Engrulis japonica)(III) - Changes in ATP-related compounds, TMAO, TMA, Creatine, and Creatinine during Fermentation -
Park, Choon-Kyu;
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Korean Society of Food Culture
, v.17, no.4, pp.482-495,
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| 13 |
On Position of the doctrine of Confucius and Mencius in Chinese Dietary Culture History
Jo, Yeong-Gwang;
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Korean Society of Food Culture
, v.17, no.4, pp.496-529,
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