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Korean Journal of Food Culture
Search Results :
13
  
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1
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
2
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
3
Pyebaeck Prepared by Park, Bokja in Jeonju
Korean Journal of Food Culture
2002 Volume.17 No.4 473 ~ 481
4
Cholesterol Content and Formation of Cholesterol oxidative products(COPs) in Processed Squids
Korean Journal of Food Culture
2002 Volume.17 No.4 465 ~ 472
5
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
6
Perceptional Dimensions and Patterns of Korean Traditional Food and Culture
Korean Journal of Food Culture
2002 Volume.17 No.4 446 ~ 455
7
Characteristic and Pattern of Food and Cultural Background
Korean Journal of Food Culture
2002 Volume.17 No.4 435 ~ 445
8
A study on the Food Behavior and Factors Influencing the Food Behavior of the Elderly Living in Inch
...
,
Korean Journal of Food Culture
2002 Volume.17 No.4 424 ~ 434
9
The Concern for Health, Nutrition Knowledge, and Nutritional Attitude of Elementary School Children`
...
Korean Journal of Food Culture
2002 Volume.17 No.4 411 ~ 423
10
Perception and Preference of Korean Traditional Foods by Elementary School Students in Chungbuk Prov
...
,
Korean Journal of Food Culture
2002 Volume.17 No.4 399 ~ 410
11
A Study on the Dietary Behavior and the Food Habits of University Freshman According to Body Mass In
...
,
Korean Journal of Food Culture
2002 Volume.17 No.4 387 ~ 398
12
Effect of Indongcho(L japonica Thunb) on Glucose and Lipid metabolism and Antioxidative Enzyme Syste
...
,
Korean Journal of Food Culture
2002 Volume.17 No.4 377 ~ 386
13
Studies of the Processing of Rapid-and low Salt-Fermented Liquefaction of Anchovy(Engrulis Japonica)
...
,
Korean Journal of Food Culture
2002 Volume.17 No.4 363 ~ 376