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| 1 |
The Changes of Biologically Functional Compounds and Antioxidant Activities in Ecklonia cava with Blanching Times
Kim, Jin-Ah;Lee, Jong-Mee;
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Korean Society of Food Culture
, v.19, no.4, pp.369-377,
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| 2 |
A Literature Review of the Tea Utensils in the Koryo Dynasty and Chosun Dynasty
Lee, U-Joo;
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Korean Society of Food Culture
, v.19, no.4, pp.378-391,
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| 3 |
The Study on the Present Status of Overseas and Domestic Tourism Products Focusing on Traditional Foods+
Chang, Hae-Jin;Yang, Il-Sun;Chung, La-Na;Shin, Seo-Young;
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Korean Society of Food Culture
, v.19, no.4, pp.392-398,
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| 4 |
The Antioxidant Activities of Acetone Extracts of Chestnut Inner Shell, Pine Needle and Hop
Oh, Seung-Hee;Kim, Yong-Wook;Kim, Myoung-Ae;
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Korean Society of Food Culture
, v.19, no.4, pp.399-406,
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| 5 |
An Empirical Study on the Comparison of Satisfaction and Loyalty of Customers at McDonald's Stand Alone and Co Branded Outlets+
Kim, Young-Kyu;
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Korean Society of Food Culture
, v.19, no.4, pp.407-418,
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| 6 |
Effects of Dietary Sea Tangle on Blood Glucose, Lipid and Glutathione Enzymes in Streptozotocin-Induced Diabetic Rats
Cho, Young-Ja;Bang, Mi-Ae;
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Korean Society of Food Culture
, v.19, no.4, pp.419-428,
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| 7 |
Effect of Phytosterol Treatment on Plasma Lipids and Glucose in Rats
Koo, Bon-Soon;Lee, Jang-Woo;
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Korean Society of Food Culture
, v.19, no.4, pp.429-434,
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| 8 |
A Survey on the Korea Traditional Cookies of Housewives in Seoul Area
Yoon, Sook-Ja;Kim, Woon-Jin;
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Korean Society of Food Culture
, v.19, no.4, pp.435-446,
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| 9 |
Patterns of Fortified Food Use among Teenagers in Chungnam Province and Daejeon City in Korea
Yang, Ja-Kyung;Kim, Sun-Hyo;
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Korean Society of Food Culture
, v.19, no.4, pp.447-459,
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| 10 |
A Survey on the Commercial Poggi Kimchi and Consumer Acceptance Test Prepared in the Various Region
Lee, In-Seon;Kim, Hye-Young L.;Kim, Eun-Jung;
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Korean Society of Food Culture
, v.19, no.4, pp.460-467,
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| 11 |
A Study of the Care Giver's Perception on Weaning Foods in Atopic Dermatitis Infants
Min, Sung-Hee;Oh, Hae-Sook;
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Korean Society of Food Culture
, v.19, no.4, pp.468-475,
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