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| 1 |
Appearance and Diffusion of Aguijjim (아귀찜)
Lee, Kyou-Jin;
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Korean Society of Food Culture
, v.34, no.1, pp.1-13,
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| 2 |
Effects of 'Dietary Education for Children's Health UP' on the Changes in Knowledge, Attitudes, and Practice of Nutrition and Food Safety in 5th Grade Elementary School Students in Incheon
Bae, Mi Ae;Park, So Hyun;Han, So Hee;Chin, Jeong Hee;Chang, Kyung Ja;
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Korean Society of Food Culture
, v.34, no.1, pp.14-22,
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| 3 |
Life Cycle-based Dietary Guidelines for Koreans - Examination of Historical Changes and Dietitians' Needs -
Kim, Suyoun;Asano, Kana;Yun, Soh-Yoon;Lee, Geumyang;Hur, Boyoung;Yoon, Jihyun;
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Korean Society of Food Culture
, v.34, no.1, pp.23-33,
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| 4 |
Development and Evaluation of Nutritional Education Program on Nutrition Labeling for Adults
Kim, Mi-Hyun;Yeon, Jee-Young;
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Korean Society of Food Culture
, v.34, no.1, pp.34-43,
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| 5 |
Survey on the Lifestyle Factors, Food Habits and Dietary Nutrient Intake of College Students - Before and after nutrition education -
Won, Sun-Im;Lee, Seung-Lim;
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Korean Society of Food Culture
, v.34, no.1, pp.44-52,
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| 6 |
Sensory and Antioxidative Characteristics of AF-343 Containing Salt-reduced Dried Bulgogi Bibimbap
Kim, Hae-Young;
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Korean Society of Food Culture
, v.34, no.1, pp.53-60,
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| 7 |
Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder
Park, In-Duck;
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Korean Society of Food Culture
, v.34, no.1, pp.61-67,
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| 8 |
Quality Changes of Smoked Duck Meat Amended with Curcuma longa L. during Storage
Lee, In Ok;Ro, Hee Kyong;
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Korean Society of Food Culture
, v.34, no.1, pp.68-74,
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| 9 |
Fermentation Characteristics and Anti-Obesity Effects of Cheonnyuncho (Oputia Humifusa) Fruit Fermented with Lactobacillus plantarum in 3T3-L1 Cells
Moon, Hye-Jung;Park, Jung-Eun;Cha, Youn-Soo;Park, Jong-Hyuk;
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Korean Society of Food Culture
, v.34, no.1, pp.75-83,
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| 10 |
Effects of Rutin on Anti-inflammatory in Adipocyte 3T3-L1 and Colon Cancer Cell SW-480
Lee, Suenglim;Seo, Eunyoung;
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Korean Society of Food Culture
, v.34, no.1, pp.84-92,
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