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| 1 |
Development of Breakfast Sausage Prepared with Freeze-Dried Kimchi Powder
Cho, Yong-Bum;
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Korean Society of Food Culture
, v.20, no.4, pp.391-396,
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| 2 |
A Study on the Food Taste Consistency by using DOE in Foodservice
Kim, Chul-Won;
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Korean Society of Food Culture
, v.20, no.4, pp.397-404,
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| 3 |
A Survey on the Level of Recognizing Kimchi among Housewives in Seoul Area
Yoon, Sook-Ja;Hwang, Su-Jung;
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Korean Society of Food Culture
, v.20, no.4, pp.405-415,
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| 4 |
A Study on the Sensory Evaluation and Nutritional Analysis of Functional Laver Added with Sericulture Powder
Kim, Ae-Jung;Yuh, Chung-Suk;Woo, Koung-Ja;Kang, Young-Lim;Lim, Young-Hee;Kim, Mi-Won;Kim, Moung-Hee;
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Korean Society of Food Culture
, v.20, no.4, pp.416-420,
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| 5 |
Preparation of Jelly Using Enzyme Soluble Extracts of SeaMustard(Undaria pinnatifida)
Park, In-Bae;Kim, Seon-Jae;Ma, Seung-Jin;Park, Jeong-Wook;Jung, Soon-Teck;
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Korean Society of Food Culture
, v.20, no.4, pp.421-425,
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| 6 |
Changes in Texture and Sensory Properties of Low-Temperature and Long-Term Fermented Baechu Kimchi during the Fermentation
Chung, Hee-Jong;Kim, Hyung-Ryang;Yoo, Maeng-Ja;
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Korean Society of Food Culture
, v.20, no.4, pp.426-432,
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| 7 |
Preparation and Quality Characteristics of Rice Breads
Kim, So-Joong;Kim, Hang-Jung;Ma, Seung-Jin;Kim, Seon-Jae;
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Korean Society of Food Culture
, v.20, no.4, pp.433-437,
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| 8 |
The Influence of Physical Environment Perception on Restaurant Patrons' Attitude Formation : The Mediating Role of Emotional Responses
Chun, Byung-Gil;Roh, Young-Man;
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Korean Society of Food Culture
, v.20, no.4, pp.438-445,
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| 9 |
Extraction and Quality Characteristics of Porphyran from Laver(Porphyra yezoensis) Waste
Kim, Seon-Jae;Ma, Seung-Jin;Jang, Yoon-Sen;
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Korean Society of Food Culture
, v.20, no.4, pp.446-450,
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| 10 |
Effect of Individual Phospholipid Components Treating on Storaging and Frying Stability in Soybean Oil
Koo, Bon-Soon;Kim, Jong-Seung;
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Korean Society of Food Culture
, v.20, no.4, pp.451-458,
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| 11 |
A Study on the Recognition and Performance for Korean Traditional Table Manners
Lee, Yeon-Jung;Kim, Ji-Heui;Han, Jae-Sook;
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Korean Society of Food Culture
, v.20, no.4, pp.459-467,
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| 12 |
Quality Changes of Nabak Kimchi During Storage with Different Levels of Fermentation
Lim, Su-Youn;Lee, Hye-Ran;Lee, Jong-Mee;
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Korean Society of Food Culture
, v.20, no.4, pp.468-475,
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| 13 |
Effects of Eating Habits and Control of Overeating of Obese Children on Body Weight Control Program
Kim, Kyung-Hee;
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Korean Society of Food Culture
, v.20, no.4, pp.476-486,
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| 14 |
Effect of the Introduction of Foreign Food in the Middle of Chosun Dynasty - Potato & sweet potato.bean pulse.vegetables -
Cha, Gyung-Hee;
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Korean Society of Food Culture
, v.20, no.4, pp.487-497,
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