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| 1 |
A Dialectical Perspective of Korean Food Culture Through Korean Literature
Kim, Yeong-Soo;Cho, Yoon-Jun;Moon, Sung-Won;
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Korean Society of Food Culture
, v.28, no.4, pp.329-338,
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| 2 |
Perception of Yaksun in the Seoul, Gyeonggi, and Chungbuk Areas
Shin, Woen-Sun;Lee, Seungyuan;Park, Soojin;
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Korean Society of Food Culture
, v.28, no.4, pp.339-347,
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| 3 |
A Study on the Damyang Area Restaurants in Bamboo food village
Kim, Su In;Park, Yeon Jin;Kim, So Young;Chang, Hea Jin;
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Korean Society of Food Culture
, v.28, no.4, pp.348-355,
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| 4 |
Westerner's View of Korean Food in Modern Period - Centering on Analyzing Westerners' Books -
Lee, Kyou-Jin;
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Korean Society of Food Culture
, v.28, no.4, pp.356-370,
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| 5 |
Core Managing Points in a Wine Training Program Deduced by Loyalty
Lee, In-Soon;Lee, Hae-Young;Kim, Hye-Young;
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Korean Society of Food Culture
, v.28, no.4, pp.371-385,
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| 6 |
Quality Characteristics of Bread Supplemented with Sweet Pumpkin
Lee, Gyeong-Sook;Han, Gyeong-Phil;
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Korean Society of Food Culture
, v.28, no.4, pp.386-391,
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| 7 |
Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle
Hwang, Suhjung;Jung, Eunkyung;Joo, Nami;
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Korean Society of Food Culture
, v.28, no.4, pp.392-400,
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| 8 |
Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi
Im, Hye Eun;Oh, Yu Ri;Kim, Na Young;Han, Myung Joo;
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Korean Society of Food Culture
, v.28, no.4, pp.401-408,
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| 9 |
Effects of Jebikong (Dolichos lablab) Extract on Serum Lipid Metabolism in Rats Fed a High Fat Diet
Han, Sung Hee;Kim, Hyun Young;
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Korean Society of Food Culture
, v.28, no.4, pp.409-414,
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| 10 |
A Survey on the Consumption of Vitamin and Mineral Supplements as Health Functional Foods and Related Factors by Korean Adolescents
Lee, Hyun Sook;Han, Ji Hye;Kim, Sun Hyo;
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Korean Society of Food Culture
, v.28, no.4, pp.415-423,
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