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1 Children's Purchase Behavior and Preference for High Protein Snacks according to Seasonings
Yang, Jun Young;Oh, Hye In;Jang, Jin A;Oh, Ji Eun;Kang, Nam E;Cho, Mi Sook; / Korean Society of Food Culture , v.33, no.5, pp.403-410,
2 Development of Low Sodium Menu Applicable to Institutional Food Service
Yang, Yoon Kyoung;Shim, Eugene;Kim, Juhyeon; / Korean Society of Food Culture , v.33, no.5, pp.411-425,
3 Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System
Lee, Hyun;Lee, Mi Young;Kim, Eui-Su;Chung, Seo-Jin; / Korean Society of Food Culture , v.33, no.5, pp.426-436,
4 School Foodservice Nutritionists' Perception on the Standardization of Food Ingredients in the Procurement System
Kim, Jae-Min;Kim, Chang-Sik;Jang, Yoon-Joung;Han, Ji-Hee;Ham, Sunny; / Korean Society of Food Culture , v.33, no.5, pp.437-443,
5 Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi
Jeon, Eun-Raye;Jung, Lan-Hee; / Korean Society of Food Culture , v.33, no.5, pp.444-450,
6 Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder
Lee, Jin-Ok;Chung, Hai-Jung; / Korean Society of Food Culture , v.33, no.5, pp.451-457,
7 Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly
Park, Ga-Yeong;Ra, Ha-Na;Cho, Yong-Sik;Kim, Ha-Yun;Kim, Kyung-Mi; / Korean Society of Food Culture , v.33, no.5, pp.458-463,
8 The Effects of α-Lipoic Acid in Adilution Solvents, Dose- and Time-dependent Manner on Cell Growth Blocking in 3T3-L1
Seo, Eunyoung; / Korean Society of Food Culture , v.33, no.5, pp.464-471,