• Health Risks in relation to Dietary Changes in Korean Americans

• ¾çÀºÁÖ/Yang, Eun-Ju

• ±èÈ­¿µ/¼Û¿ø¿Á/Kim, Wha-Young/Song, Won-Ok

• Korean Journal of Food Culture   2001  Volume.16  No.5 515 ~ 524

• Contents of Total Flavonoid and Biological Activities of Edible Plants

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• Korean Journal of Food Culture   2001  Volume.16  No.5 504 ~ 514

• A Study on Nutrient Intake of College Student in Seoul and Yanbian

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• Korean Journal of Food Culture   2001  Volume.16  No.5 492 ~ 503

• Analysis Study on Various Factors Related to Perception of Traditional Beverage

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• Korean Journal of Food Culture   2001  Volume.16  No.5 483 ~ 491

• General Feature and Ginsenoside Content of 6 years Old Ginseng(Panax ginseng C. A. Meyer) Root

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• Korean Journal of Food Culture   2001  Volume.16  No.5 478 ~ 482

• Effect of the Garlic on the Fermentation and Quality of Kimchi

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• Korean Journal of Food Culture   2001  Volume.16  No.5 470 ~ 477

• The Changes of Vit.D_2 and Vit.B_2 Contents according to Ultraviolet rays and Cooking Methods of Mus...

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• Korean Journal of Food Culture   2001  Volume.16  No.5 463 ~ 469

• Nutrition Intakes and Relations to the Obesity and the Prevalence of Anemia In Preschool Children Li...

• Korean Journal of Food Culture   2001  Volume.16  No.5 451 ~ 462

• Comparative Analysis of Satisfaction Level on Hospital Foods in Elderly and Middle Aged Patients

• Korean Journal of Food Culture   2001  Volume.16  No.5 442 ~ 450

• Changes in Physicochemical and Microbiological Properties in Low-Temperature and Long-Term Fermented...

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• Korean Journal of Food Culture   2001  Volume.16  No.5 431 ~ 441

• Job Importance and Job Satisfaction among Elementary School Foodservice dietitians in Seoul

• Korean Journal of Food Culture   2001  Volume.16  No.5 423 ~ 430

• Effect of Corn Peptide on the Lipid Metabolism in Rats

• Korean Journal of Food Culture   2001  Volume.16  No.5 416 ~ 422

• The Assessment of Food Supplier`s Work Importance and Performance

• Korean Journal of Food Culture   2001  Volume.16  No.5 407 ~ 415

• Effect of Addition of Minor ingredients for the Quality Characteristics of Sulgiduk

• ÀÌ°¡¼ø/Lee, Ka-Soon

• ÀÌÁÖÂù/ÀÌÁ¾±¹/¹Ú¿øÁ¾/Lee, Joo-Chan/Lee, Jong Kuk/Park, Won-Jong

• Korean Journal of Food Culture   2001  Volume.16  No.5 399 ~ 406

• Change of Biologically Functional Compounds of Pimpinella brachycarpa(Chamnamul) by Blanching Condit...

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• Korean Journal of Food Culture   2001  Volume.16  No.4 388 ~ 397

• A Study of Female College Students Breakfast Behavior and Ideal Breakfast Type

• Korean Journal of Food Culture   2001  Volume.16  No.4 378 ~ 387

• Quality Characteristics and Brewing of Li

• Korean Journal of Food Culture   2001  Volume.16  No.4 371 ~ 377

• Effect of Barley Bread Using Sourdough Prepared by Enterococcus sp. and Lactobacillus sp.

• Korean Journal of Food Culture   2001  Volume.16  No.4 361 ~ 370

• Effect of Prepared by Enterococcus sp. And Lactobacillus sp. On the Quality of Barley Bread

• Korean Journal of Food Culture   2001  Volume.16  No.4 354 ~ 360

• Comparative Study on Dietary Patterns of Korean-Chinese and Koreans

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• Korean Journal of Food Culture   2001  Volume.16  No.4 341 ~ 353