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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;
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Korean Society of Food Culture
, v.33, no.5, pp.403-410,
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| 2 |
Development of Low Sodium Menu Applicable to Institutional Food Service
Yang, Yoon Kyoung;Shim, Eugene;Kim, Juhyeon;
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Korean Society of Food Culture
, v.33, no.5, pp.411-425,
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| 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;
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Korean Society of Food Culture
, v.33, no.5, pp.426-436,
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| 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;
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Korean Society of Food Culture
, v.33, no.5, pp.437-443,
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| 5 |
Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi
Jeon, Eun-Raye;Jung, Lan-Hee;
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Korean Society of Food Culture
, v.33, no.5, pp.444-450,
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| 6 |
Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder
Lee, Jin-Ok;Chung, Hai-Jung;
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Korean Society of Food Culture
, v.33, no.5, pp.451-457,
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| 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;
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Korean Society of Food Culture
, v.33, no.5, pp.458-463,
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| 8 |
The Effects of α-Lipoic Acid in Adilution Solvents, Dose- and Time-dependent Manner on Cell Growth Blocking in 3T3-L1
Seo, Eunyoung;
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Korean Society of Food Culture
, v.33, no.5, pp.464-471,
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