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Korean Journal of Food Culture
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12
  
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1
A Study on the Oxidative Stability and Cooking Scientific Characteristics of Fat Substitute MCT
Korean Journal of Food Culture
2003 Volume.18 No.2 181 ~ 191
2
A Survey on Weight Control and Eating Behavior in Reproductive Women by BMI
, ,
Korean Journal of Food Culture
2003 Volume.18 No.2 172 ~ 180
3
Dietitians` Perception and Application of Festival Foods in the School Foodservice in Busan Area
Korean Journal of Food Culture
2003 Volume.18 No.2 160 ~ 171
4
A Survey on Eating Behaviors of Preschool Children for Development Snack
Park Hae-Jin,
Korean Journal of Food Culture
2003 Volume.18 No.2 151 ~ 159
5
A Study on Utilization and Consumption Promotion of Seafood in Elementary School Lunch Program
,
Korean Journal of Food Culture
2003 Volume.18 No.2 139 ~ 150
6
Quality Stability of the Herb Pill Coated with Edible Oils Containing Rosemary essential Oil
Korean Journal of Food Culture
2003 Volume.18 No.2 134 ~ 138
7
Risk factors of a Complex Disease for the Diabetes Mellitus Group and the Hypertension Group in the
...
, , ,
Korean Journal of Food Culture
2003 Volume.18 No.2 123 ~ 133
8
Quality Properties of Gangha-ju Liquor According to the Preparation Method
Korean Journal of Food Culture
2003 Volume.18 No.2 111 ~ 122
9
Effect of Freezing Methods for Kimchi Storage Stability on Physical Properties of Chinese Cabbage
, , , ,
Korean Journal of Food Culture
2003 Volume.18 No.2 106 ~ 110
10
Effect of Starter and Salt-Fermented Anchovy Extracts on the Quality of Kimchi Sauce and Geotjeorl K
...
, , , ,
Korean Journal of Food Culture
2003 Volume.18 No.2 96 ~ 104
11
Oxidative Stability on the Pine Needle Extracted Oils and Sensory Evaluation of Savored Laver Made b
...
Chang Moon-Jeong, , ,
Korean Journal of Food Culture
2003 Volume.18 No.2 89 ~ 95
12
Effects of Personal Job Characteristics on Organizational Commitment and Job Satisfaction of Daegu,G
...
Korean Journal of Food Culture
2003 Volume.18 No.2 75 ~ 88