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| 1 |
Menu Development and Evaluation through Eating Behavior and Food Preference of Preschool Children in Day-Care Centers
Sin, Eun-Kyung;Lee, Yeon-Kyung;
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Korean Society of Food Culture
, v.20, no.1, pp.1-14,
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| 2 |
The Dietary Habits and Preference of Foods on Skin Types of Woman College Students
Seo, Dong-Hee;Park, Geum-Soon;Shin, Young-Ja;
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Korean Society of Food Culture
, v.20, no.1, pp.15-20,
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| 3 |
The Requirement analysis of Food service statistical indicator on Food service Industry
Han, Kyung-Soo;Hong, So-Ya;Seo, Kyung-Mi;
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Korean Society of Food Culture
, v.20, no.1, pp.21-34,
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| 4 |
Korean Traditional Food Perception and Cultural Aspect of Korean Mongolian Housewives
Park, Young-Sun;Chung, Young-Sook;
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Korean Society of Food Culture
, v.20, no.1, pp.35-43,
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| 5 |
Korean Youths' Use of Fastfood and Family Restaurants in Different Regions: a Comparison among Cities and Rural Towns
Jo, Hye-Young;Kim, Sun-Ah;
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Korean Society of Food Culture
, v.20, no.1, pp.44-52,
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| 6 |
Development of Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Yeast Leavened Breads
Lee, So-Yeon;Suh, Dong-Soon;Lee, Myung-Koo;Kim, Kwang-Ok;
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Korean Society of Food Culture
, v.20, no.1, pp.53-60,
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| 7 |
Optimization of Homemade Pasta with Addition of Basil using Response Surface Methodology
Choi, Eun-Young;Joo, Na-Mi;
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Korean Society of Food Culture
, v.20, no.1, pp.61-67,
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| 8 |
A Study on the Improvement of the Internship Program for the Dietetic Students
Joo, Na-Mi;Yoon, Ji-Young;Kim, Ok-Sun;Jung, Hyeon-A;Park, Sang-Hyun;Ko, Young-Joo;Cho, Ki-Won;
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Korean Society of Food Culture
, v.20, no.1, pp.68-76,
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| 9 |
Antioxidant Activities of Rhubarb Extracts Containing Phenolic Compounds
Kim, Chul-Jai;Suh, Hee-Ji;
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Korean Society of Food Culture
, v.20, no.1, pp.77-85,
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| 10 |
Development of Nutritional Education Program for Nutrition Teacher in Elementary school
Choi, Eun-Young;Joo, Na-Mi;
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Korean Society of Food Culture
, v.20, no.1, pp.86-95,
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| 11 |
Effect of Agar, Sodium Alginate and Carrageenan on Quality of Yugwa(Busuge)Base
Kim, Joong-Man;Jeon, Ye-Jeoung;Park, Hyo-Suk;Song, Young-Ae;Baek, Seung-Hwa;Kim, Myung-Kon;
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Korean Society of Food Culture
, v.20, no.1, pp.96-102,
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| 12 |
The Effect of Green Tea Powder on Yackwa Quality and Preservation
Yun, Geun-Young;Kim, Myoung-Ae;
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Korean Society of Food Culture
, v.20, no.1, pp.103-112,
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| 13 |
Effects of Water in Extracts of Pueraria Radix on Serum Enzymes Activities and Hormone in Aluminum-Administeredrats
Han, Sung-Hee;Shin, Mee-Kyung;
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Korean Society of Food Culture
, v.20, no.1, pp.113-122,
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| 14 |
Effects of Dietary Bong-ip(Morus alba L.), Gam-chei(Glycyrrhizae glabra), Sol-ip(Pinus densiflora) and Dang-gi(Angelica gigas) on Serum Composition in Rats
Cho, Young-Ja;Hou, Won-Nyoung;
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Korean Society of Food Culture
, v.20, no.1, pp.123-129,
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