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Journal of the Korean Society of Food Culture  

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1 Effect-Evaluation of Korean Traditional Food Culture Education Program for the elementary schoolers
Cha, Jin-A;Yang, Il-Sun;Chung, La-Na;Lee, So-Jung; / Korean Society of Food Culture , v.22, no.4, pp.383-392,
2 A Study on the Food Culture of Literature in the late period of the Chosun Dynasty - Focused on Five Pansori texts into written form-
Kim, Mi-Hye;Chung, Hae-Kyung; / Korean Society of Food Culture , v.22, no.4, pp.393-403,
3 Comparisons of UCP2 Polymorphism, Dietary Habits, and Obesity Index in Normal and Obese University Students
Ahn, Myoung-Soo;Chang, In-Youb;Kim, Kyung-Hee; / Korean Society of Food Culture , v.22, no.4, pp.404-413,
4 Measuring the Effect of Disgust with Meat Mediating the Factors Influencing Meat Consumption
Bae, Seong-Sik;Kang, Jong-Heon; / Korean Society of Food Culture , v.22, no.4, pp.414-419,
5 The Preference and Frequency of Beverages related to Health Factor in University Students
Shin, Sun-Young;Chung, La-Na; / Korean Society of Food Culture , v.22, no.4, pp.420-433,
6 Quality characteristics of non-fried Yackwa according to the methods of baked-in-oven and peanut addition
Jang, So-Young;Lee, Min-Kyung;Lee, Sook-Young; / Korean Society of Food Culture , v.22, no.4, pp.434-440,
7 Assessment of Microbial Quality on the Preparation of Stir-Fried Dried-Shrimp with Garlic stems in the Meal Service Operation for the Elderly
Kim, Hae-Young; / Korean Society of Food Culture , v.22, no.4, pp.441-448,
8 The Comparison of Antioxidant Capacities and Catechin Contents of Korean Commercial Green, Oolong, and Black Teas
Lee, Min-June;Kwon, Dae-Joong;Park, Ok-Jin; / Korean Society of Food Culture , v.22, no.4, pp.449-453,
9 A study on the Antioxidative and Antimicrobial Activities of the Citrus Unshju peel Extracts
Ahn, Myung-Soo;Seo, Mi-Sook;Kim, Hyun-Jeung; / Korean Society of Food Culture , v.22, no.4, pp.454-461,
10 Comparison of Volatile Components in $\hat{O}yuk-jang$ and Commercial Sauce
Lim, Chae-Lan;Lee, Jong-Mee;Kim, Ji-Won;You, Min-Jung;Kim, Young-Suk;Noh, Bong-Soo; / Korean Society of Food Culture , v.22, no.4, pp.462-467,
11 Quality Characteristics of the Sugar Cookies with varied levels of Resistant Starch
Lee, In-Seon;Kang, Nam-E; / Korean Society of Food Culture , v.22, no.4, pp.468-474,
12 Sutdies on Quality Characteristics of Jeju Mandarin Orange Jelly for the Aged
Lee, Ji-Eun;Choi, Eun-Jung;Oh, Myung-Suk; / Korean Society of Food Culture , v.22, no.4, pp.475-481,
13 Comparative Analysis on Meal and Food Preference between Non-obese and Obese Elementary School Children
Yi, Bo-Sook; / Korean Society of Food Culture , v.22, no.4, pp.482-491,
14 Content Analysis on the News Report Cases of Vibrio
Woo, Ha-Joong;Kim, Young-Kyu; / Korean Society of Food Culture , v.22, no.4, pp.492-497,
15 The effect of School Milk Program for Junior & Senior High School Students on Milk Consumption
Jang, Jong-Keun;Cho, Woong-Je;Oh, Seung-Yong;Kim, Eun-Mi; / Korean Society of Food Culture , v.22, no.4, pp.498-502,
16 The supplementary effect of milk in elementeary, middle & high school meal program
Jeong, Mi-Kyoung;Kim, Jae-Won;Kim, Eun-Mi; / Korean Society of Food Culture , v.22, no.4, pp.503-510,
17 Menu satisfaction survey for business and industry foodservice workers - Focused on food preferences by gender -
Baek, Ok-Hee;Kim, Mi-Young;Lee, Bog-Hieu; / Korean Society of Food Culture , v.22, no.4, pp.511-519,