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| 1 |
Study on Modern Food Culture History through Records from Foreigners' Chosun Dynasty Travel in the Enlightenment Period
Kim, Mi-Hye;
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Korean Society of Food Culture
, v.31, no.5, pp.381-399,
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| 2 |
Production and Supply of Milk in Joseon during Japanese Colonial Period (1910~1945)
Lee, Kyou-Jin;
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Korean Society of Food Culture
, v.31, no.5, pp.400-410,
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| 3 |
Contents and Characteristics in The Dongchundang Eumsikbeop (Dongchundang's Recipe Book) of Eun-jin Song's Family
Kwon, Yong-min;Park, Chae-Lin;
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Korean Society of Food Culture
, v.31, no.5, pp.411-429,
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| 4 |
Perception on School Administrator's Supports and Job Satisfaction by Nutrition Teachers (Dietitian)
Moon, Mi-Yeon;Kim, Myung-Hee;Jang, Ki-Hyo;Lee, Je-Hyuk;
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Korean Society of Food Culture
, v.31, no.5, pp.430-441,
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| 5 |
Studies on Dietary Habits and Residence Students' Satisfaction with University Dormitory Foodservice in Jeollabuk-do Iksan Area
Min, Kyung-Jin;Choi, Il-Sook;
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Korean Society of Food Culture
, v.31, no.5, pp.442-456,
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| 6 |
Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng
Park, Min-Young;Chung, Hai-Jung;
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Korean Society of Food Culture
, v.31, no.5, pp.457-464,
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| 7 |
Analysis of Perception and Satisfaction of Vinegar-Based Sauce: Focus on IPA Skills
Jin, Yang-Ho;Kwon, Hyeok-Sung;Bae, Se-Jeong;
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Korean Society of Food Culture
, v.31, no.5, pp.465-472,
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| 8 |
Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly
Jang, Hyun Jung;Kim, Na Young;Kim, Up Sik;Han, Myung Joo;
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Korean Society of Food Culture
, v.31, no.5, pp.473-480,
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| 9 |
Antioxidant and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb.
Oh, Hee-Kyung;
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Korean Society of Food Culture
, v.31, no.5, pp.481-488,
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| 10 |
Analysis of Metabolite and Sensory Evaluation on Kunrak, for Reproduced Manufacturing from Old Literature of 「Imwonsibyukji」
Jung, Jin-Kyoung;Park, Sun-Hyun;Han, Young-Sook;Lim, Sang-Dong;Lee, Myung-Ki;
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Korean Society of Food Culture
, v.31, no.5, pp.489-497,
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| 11 |
Quality Characteristics of Muffin with Added Grape Powder
Jeong, Hyun-Chul;Jeon, Hyeon-Mo;
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Korean Society of Food Culture
, v.31, no.5, pp.498-505,
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| 12 |
Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun)
Kim, Hyun-Jee;Chung, Seo-Jin;Kim, Miran;Hong, Jaehee;
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Korean Society of Food Culture
, v.31, no.5, pp.506-514,
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