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Korean Journal of Food Culture
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8
  
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1
The Antioxidative Effects of Maillard Reaction Mixtures of Oligosaccharides
Korean Journal of Food Culture
1997 Volume.12 No.2 195 ~ 200
2
Effect of Deodorizing Temperature on Physicochemical Characteristics in Corn Oil ( 1 )
À̹̼÷/Lee,Mi Sook
ÇѸí±Ô/À̱ٺ¸/È«¹Î/Han,Myung Kyu/Lee,Keun Bo/Hong,Min
Korean Journal of Food Culture
1997 Volume.12 No.2 189 ~ 193
3
Changes in taste Characteristics of Traditional Korean Soy Sauce with Ripening Period ( 1 )
,
Korean Journal of Food Culture
1997 Volume.12 No.2 183 ~ 188
4
Analysis of Significant Factors in the Flavor of Traditional Korean Soy Sauce ( 3 )
,
Korean Journal of Food Culture
1997 Volume.12 No.2 173 ~ 182
5
Study on the Dietary Culture of Confucism
Korean Journal of Food Culture
1997 Volume.12 No.2 155 ~ 172
6
Variation of Free Sugar and Free Amino Acid Contents of Apples During the Ripening Period
,
Korean Journal of Food Culture
1997 Volume.12 No.2 149 ~ 153
7
Study for Relations Among the Dietary Behavior , Physical Status , and the Degree of Study Achieveme
...
Korean Journal of Food Culture
1997 Volume.12 No.2 137 ~ 147
8
Perception of Traditional and Prohibitive Foods in Yanbian Area
Korean Journal of Food Culture
1997 Volume.12 No.2 103 ~ 136