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Korean Journal of Food Culture
Search Results :
35
  
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1
The Changes in the Dietary Pattern and Health and Nutritional status of Korean During the last one C
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Korean Journal of Food Culture
1988 Volume.3 No.4 397 ~ 406
2
Effects of processing method and storage temperature and time on the texture of Yaksik ( cooked and
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Korean Journal of Food Culture
1988 Volume.3 No.4 391 ~ 396
3
The Changes of Soluble Sugar Components and Texture during the Processing of Dried Persimmon
Korean Journal of Food Culture
1988 Volume.3 No.4 385 ~ 390
4
Study on development of tea by utilizing Lpcium chinense and Cornus officinalis
Korean Journal of Food Culture
1988 Volume.3 No.4 377 ~ 383
5
A Consumer Survey in Seoul Area on Marketed Kimchi Products
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Korean Journal of Food Culture
1988 Volume.3 No.4 369 ~ 376
6
A Historical Review on Korean Vegetables
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Korean Journal of Food Culture
1988 Volume.3 No.4 359 ~ 367
7
Studies on the Malted red pepper catchup and Ginger of Chonla province
Korean Journal of Food Culture
1988 Volume.3 No.4 351 ~ 357
8
Effects of K-Sorbate, Salt-Fermented Fish and CaCl2 Addition on the Texture Changes of Chinese Cabba
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Korean Journal of Food Culture
1988 Volume.3 No.3 309 ~ 317
9
Standardization of Kimchi and Related Products ( 2 )
Korean Journal of Food Culture
1988 Volume.3 No.3 301 ~ 307
10
Assessment of the Working Environment, Production and Transportation Practices for the Packaged Meal
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Korean Journal of Food Culture
1988 Volume.3 No.3 293 ~ 299
11
The Study of the Housewives Conciousness on the Korean Traditional Food in Taegu Area
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Korean Journal of Food Culture
1988 Volume.3 No.3 281 ~ 292
12
Nutritional Evaluation.of Korean Traditional Diet
Korean Journal of Food Culture
1988 Volume.3 No.3 275 ~ 280
13
The Comparative Study on Diet Customs of Korean Soup and Japanese Soup
Korean Journal of Food Culture
1988 Volume.3 No.3 259 ~ 273
14
A Study on Effect and Significance of Food Taboo on Korean Food Life Style
Korean Journal of Food Culture
1988 Volume.3 No.3 245 ~ 258
15
A Study on the Sacrificial Rite Food of Korean Traditional Religion : Primitive Ethnic Religion
Korean Journal of Food Culture
1988 Volume.3 No.3 219 ~ 243
16
An Analysis of the Improvement of Food Labelling Standard based on Consumerism
Korean Journal of Food Culture
1988 Volume.3 No.2 211 ~ 217
17
Volatile Flavor Components of Korean Malgundaesswuk ( Artemisia Keiskeana )
Korean Journal of Food Culture
1988 Volume.3 No.2 207 ~ 210
18
A Study on the Changes of the Recommended Dietary Allowances for the Koreans
Korean Journal of Food Culture
1988 Volume.3 No.2 197 ~ 206
19
The Present State of Food Serviee by the Covered Wagon Bars
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Korean Journal of Food Culture
1988 Volume.3 No.2 187 ~ 195
20
The Analysis of Food Preference According to Region, Age, Sex
Korean Journal of Food Culture
1988 Volume.3 No.2 177 ~ 185
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