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| 1 |
Changes of DNA Fragmentation by Irradiation Doses and Storage in Gamma-irradiated Potato, Garlic and Ginger
Lee, Hye-Jin;Park, Yoo-Kyoung;Yang, Jae-Seung;Kang, Myung-Hee;
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Korean Society of Food Culture
, v.19, no.3, pp.251-258,
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| 2 |
A Study on the Recognition and the Ways of Consuming Mushrooms by Elementary and Middle School Students and School Dietitian
Lee, Jong-Suk;Lee, Kyung-A;Ju, Young-Cheoul;Lim, Gab-June;Lee, Jae-Sung;
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Korean Society of Food Culture
, v.19, no.3, pp.259-266,
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| 3 |
Studies on the Quality Characteristics of Functional Muffin Prepared with Different Levels of Grape Seed Extract
Joo, Sin-Yoon;Choi, Min-Hee;Chung, Hai-Jung;
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Korean Society of Food Culture
, v.19, no.3, pp.267-272,
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| 4 |
A Comparative Study on the Changing Pattern of Fish and Shellfish Uses in  and  in Sight of the Development of Fishing Technology
Kim, Hee-Sun;
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Korean Society of Food Culture
, v.19, no.3, pp.273-284,
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| 5 |
A Verification Study on the Strengthening of Recognition of Native Cuisine - with respect to Hadong-Gun Area, Kyungsangnam-Do -
Lee, Yeon-Jung;Park, Sung-Su;Choi, Soo-Keun;
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Korean Society of Food Culture
, v.19, no.3, pp.285-294,
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| 6 |
A Study on the Trend of Researches in Food and Culture from 1990 to 2003
Kim, Hee-Sun;
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Korean Society of Food Culture
, v.19, no.3, pp.295-312,
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| 7 |
Issues of Korean Restaurant Industry by content analysis of food yearly statistics
Seo, Kyung-Mi;Park, Han-Na;Hong, So-Ya;Han, Kyung-Soo;
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Korean Society of Food Culture
, v.19, no.3, pp.313-325,
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| 8 |
Changes of Food Habits and Anxiety Level of Obese Children on Body Weight Control Program
Kim, Kyung-Hee;
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Korean Society of Food Culture
, v.19, no.3, pp.326-335,
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| 9 |
A Study on the Eating Out Behavior Patterns of Youth: Junior High and Senior High School Students from Different Regions
Kim, Sun-Ah;Jo, Hye-Young;
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Korean Society of Food Culture
, v.19, no.3, pp.336-347,
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| 10 |
The Total Acid, Free Amino Acids Contents and Sensory Characteristics of Demi-glace Sauce based on Omija added Quantity
Kim, Hyun-Duk;
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Korean Society of Food Culture
, v.19, no.3, pp.348-358,
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| 11 |
Comparison of Cooking Properties between the Functionally Fortified and Regular Rices using Electric and Pressure Cookers
Kim, Gee-Yeoun;Lee, In-Seon;L.Kim, Hye-Young;
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Korean Society of Food Culture
, v.19, no.3, pp.359-368,
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