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Korean Journal of Food Culture
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10
  
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1
A terminological study of trilingual ( Chinese-Korean-Japanese ) presentation on food texture
,
Korean Journal of Food Culture
1994 Volume.9 No.2 171 ~ 177
2
Evaluation of Central Commissary School Foodservice Operations¢¥ Practices and their Dietitians¢¥ Jo
...
Korean Journal of Food Culture
1994 Volume.9 No.2 159 ~ 170
3
Hospitalized Patients¢¥ Perceptions of Hospital Foodservice
Korean Journal of Food Culture
1994 Volume.9 No.2 149 ~ 157
4
A study on the standardisation for the preparation of traditional " Nochi "
Korean Journal of Food Culture
1994 Volume.9 No.2 143 ~ 148
5
Purification and Characterization of Myrosinase in Dolsan Leaf Mustard ( Brassica juncea ) and Chang
...
, ,
Korean Journal of Food Culture
1994 Volume.9 No.2 137 ~ 142
6
Flavonoidal constituent in Korean Lactuca dentata Makino
,
Korean Journal of Food Culture
1994 Volume.9 No.2 131 ~ 136
7
Effect of Soused Shrimp and Cooked Glutinous Rice Flour on the Changes of Low Molecular Nitrogen Com
...
,
Korean Journal of Food Culture
1994 Volume.9 No.2 125 ~ 130
8
A Study on the kitchen utensils
Korean Journal of Food Culture
1994 Volume.9 No.2 119 ~ 124
9
A study on eating habits of the Buddhist Priesthood in Seoul and Kyongnam
Korean Journal of Food Culture
1994 Volume.9 No.2 111 ~ 118
10
The study of food culture before NARA period in Japan
Korean Journal of Food Culture
1994 Volume.9 No.2 105 ~ 109