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Korean Journal of Food Culture
Search Results :
43
  
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1
Effect of the Volatile Constituents of Mugvort Seed Extract on the Growth of Microorganism
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Korean Journal of Food Culture
1989 Volume.4 No.4 417 ~ 424
2
Changes in Tasting Constituents ( Tannin, Free Sugar, Total Nitrogen ) of Green Tea by Leaching Cond
...
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Korean Journal of Food Culture
1989 Volume.4 No.4 411 ~ 416
3
Sensory Quality Attributes of Takju and Their Changes During Pasteurization
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Korean Journal of Food Culture
1989 Volume.4 No.4 405 ~ 410
4
Survey on Consumption Pattern of Ramyon in Seoul Area
Korean Journal of Food Culture
1989 Volume.4 No.4 395 ~ 404
5
A Study on the Survey of the Dining out Behaviours of College Students in Seoul
Korean Journal of Food Culture
1989 Volume.4 No.4 383 ~ 393
6
Analytical Survey on the Study of Traditional Fermented Food in Korea
Korean Journal of Food Culture
1989 Volume.4 No.4 375 ~ 382
7
A Study on Sensory Characteristics and Consumer Preference of Korean Dog Meat Foods
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Korean Journal of Food Culture
1989 Volume.4 No.4 369 ~ 374
8
A Study on Korean Dog Meat Cooking ( II )
Korean Journal of Food Culture
1989 Volume.4 No.4 357 ~ 368
9
A Study on Korean Dog Meat Cooking ( I )
Korean Journal of Food Culture
1989 Volume.4 No.4 347 ~ 356
10
A Study of Cookery of Daily Meal ( Jook Soora Sang : Rice Gruel, Mieum Sang : Thin Gruel, Soora Sang
...
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Korean Journal of Food Culture
1989 Volume.4 No.4 333 ~ 341
11
Korean Journal of Food Culture
1989 Volume.4 No.3 301 ~ 309
12
Korean Journal of Food Culture
1989 Volume.4 No.3 293 ~ 300
13
Korean Journal of Food Culture
1989 Volume.4 No.3 287 ~ 292
14
Korean Journal of Food Culture
1989 Volume.4 No.3 275 ~ 279
15
R & D Trend of The Traditional Fermented Foods in Korea
Korean Journal of Food Culture
1989 Volume.4 No.3 265 ~ 269
16
Effects of Shanshuyu ( Cornus Officinalis Sieb ) tea and Market teas feeding on the Hematology end L
...
Korean Journal of Food Culture
1989 Volume.4 No.3 257 ~ 264
17
Effects of Water Extract of the Parts of Omiza ( Schircndra Chinensis Baillon ) on Metabolism in Nor
...
Korean Journal of Food Culture
1989 Volume.4 No.3 253 ~ 256
18
Studies on the Contents of the Nutrients and the Nucleotides in Soup Stock During Cooking of Cow¢¥s
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Korean Journal of Food Culture
1989 Volume.4 No.3 245 ~ 251
19
Consumer Opinions on Fast Foods and Foodservice
Korean Journal of Food Culture
1989 Volume.4 No.3 237 ~ 243
20
Consumer Opinions on Fast Foods and Foodservice
Korean Journal of Food Culture
1989 Volume.4 No.3 229 ~ 236
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