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Korean Journal of Food Culture
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1
Optimization for Preparation of Perilla Jangachi according to Steaming Time and Onion Contents
,
Korean Journal of Food Culture
2002 Volume.17 No.5 653 ~ 662
2
Plants Resources Investigation to Develop Supplement Food for Infant
,
Korean Journal of Food Culture
2002 Volume.17 No.5 646 ~ 652
3
The Effect of Storage Method and Duration on the Physicochemical Characteristics and Consumer Accept
...
Korean Journal of Food Culture
2002 Volume.17 No.5 638 ~ 645
4
Family Restaurant Patrons` Attitudes toward Nutrition & Healthy Menus
Korean Journal of Food Culture
2002 Volume.17 No.5 629 ~ 637
5
Comparative study of Satisfaction level on Hospital meal size and Actual intake rate between Elderly
...
Son Ju-Hyoun
Chyun Jong-Hee
Korean Journal of Food Culture
2002 Volume.17 No.5 619 ~ 628
6
Internet Utilization of Purchasing Management in Food Service Industry
Korean Journal of Food Culture
2002 Volume.17 No.5 605 ~ 618
7
A Study an the Recognition and Preference of Korean Traditional Rice Cake among College Students
Korean Journal of Food Culture
2002 Volume.17 No.5 594 ~ 604
8
Evaluation of the Menus of Free Meal Service Centers for Home-bound Elderly
, , ,
Korean Journal of Food Culture
2002 Volume.17 No.5 584 ~ 593
9
The Comparative Analysis of the Present and Expected Level on Meal-Price and Facilities Investment C
...
, , , , ,
Korean Journal of Food Culture
2002 Volume.17 No.5 578 ~ 583
10
A Study of Recognition of Housewives on Wedding Food in Seoul Area
Korean Journal of Food Culture
2002 Volume.17 No.5 569 ~ 577
11
A Study on the Dietary Behaviors and the Nutrient Intake of Middle School and High School Girls in I
...
Korean Journal of Food Culture
2002 Volume.17 No.5 560 ~ 568
12
A Study on Consumption Behavior of Milk and Dairy products in College Students
Korean Journal of Food Culture
2002 Volume.17 No.5 551 ~ 559
13
A Study on Consumer Satisfaction with Food Service Purchase Behavior
Korean Journal of Food Culture
2002 Volume.17 No.5 543 ~ 550
14
Functional and Volatile Flavor Components in Myungtae(Alaska pollack) sikhae
, , , ,
Korean Journal of Food Culture
2002 Volume.17 No.5 535 ~ 542
15
On Position of the doctrine of Confucius and Mencius in Chinese Dietary Dietary Culture Histiory
Korean Journal of Food Culture
2002 Volume.17 No.4 496 ~ 529
16
Studies on the Processing of Rapid-and low Salt-Fermented Liquefaction of Anchovy(Engrulis japonica)
...
Korean Journal of Food Culture
2002 Volume.17 No.4 482 ~ 495
17
Pyebaeck Prepared by Park, Bokja in Jeonju
Korean Journal of Food Culture
2002 Volume.17 No.4 473 ~ 481
18
Cholesterol Content and Formation of Cholesterol oxidative products(COPs) in Processed Squids
Korean Journal of Food Culture
2002 Volume.17 No.4 465 ~ 472
19
Effects of Pueraria radix in Water Extract on the Detoxification in Rat administered with Cadmium
,
Korean Journal of Food Culture
2002 Volume.17 No.4 456 ~ 464
20
Perceptional Dimensions and Patterns of Korean Traditional Food and Culture
Korean Journal of Food Culture
2002 Volume.17 No.4 446 ~ 455
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