|
| 1 |
Study on Awareness and Preferences related to Korean Foods among Foreign Muslims Residing in Korea - Focus on Jeonju-si, Jeonbuk, and Gimpo-si, Gyeonggi -
Lee, Chang-Hyeon;Kim, Young;Hwang, Young;Lee, Jin-young;
/
Korean Society of Food Culture
, v.32, no.4, pp.275-286,
|
|
| 2 |
Studies of Restaurants to Identify the Selection Attributes, for Solo Diners using Conjoint Analysis
Kim, Hyunmi;Lee, Jihyeon;Chung, Lana;
/
Korean Society of Food Culture
, v.32, no.4, pp.287-294,
|
|
| 3 |
Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders
Kim, Mi-Jung;Jin, So-Yeon;
/
Korean Society of Food Culture
, v.32, no.4, pp.295-302,
|
|
| 4 |
Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage
Lee, Young-Joo;Lee, Hye-Ok;Kim, Ji-Young;Kim, Byeong-Sam;
/
Korean Society of Food Culture
, v.32, no.4, pp.303-310,
|
|
| 5 |
Edible Basis and Ingredient Analysis of Song-gi Used for Pyeon of Jong-ga Ancestral Ritual Food
Lee, Chang-Hyeon;Kim, Young;Kang, Min-Sook;Lee, Young-Eun;
/
Korean Society of Food Culture
, v.32, no.4, pp.311-322,
|
|
| 6 |
Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato
Choi, Eunsil;Chung, Lana;
/
Korean Society of Food Culture
, v.32, no.4, pp.323-331,
|
|