• 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

• A Study on the Customers¢¥ Expectation & Satisfaction for Food and Service Quality in Restaurants

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• Korean Journal of Food Culture   2001  Volume.16  No.4 330 ~ 340

• Study on the Structure of Expanded Rice with Deep-Frying for Salyeotgangjung

• Korean Journal of Food Culture   2001  Volume.16  No.4 323 ~ 329

• Effects of ¥â-cyclodextrin inclusion on the flavor of Doenjang

• Kim Hye-Young L.

• SandraS.Kaplan

• Korean Journal of Food Culture   2001  Volume.16  No.4 316 ~ 322

• Effects of ¥â-cyclodextrin Inclusion on the Flavor of Chungkookjang

• Kim Hye-Young L.

• Lee In-Seon, Kim Soon-Mi

• Korean Journal of Food Culture   2001  Volume.16  No.4 310 ~ 315

• Consumers¢¥ Recognition and Information Need About Food Safety

• Korean Journal of Food Culture   2001  Volume.16  No.4 296 ~ 309

• A Comparative Study on Korean`s Dining-Out Behaviors Classified by Age and Gender

• Korean Journal of Food Culture   2001  Volume.16  No.4 276 ~ 295

• The Recipe Standardization and Nutrient Analysis of Broiled Black Goat Meat

• Korean Journal of Food Culture   2001  Volume.16  No.4 269 ~ 275