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Korean Journal of Food Culture
Search Results :
13
  
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1
Preparation of Gochujang Sauce and its Characteristics
,
Korean Journal of Food Culture
2004 Volume.19 No.2 239 ~ 249
2
The Differences Between Korean and Japanese Ways of Seasonings
Korean Journal of Food Culture
2004 Volume.19 No.2 223 ~ 238
3
Effects of Cordyceps militaris Extract Powder on Plasma Lipids and Glucose in Rats
Korean Journal of Food Culture
2004 Volume.19 No.2 217 ~ 222
4
The Physico-Chemical Changes of the Mashed Red Pepper During Frozen Storage
, , ,
Korean Journal of Food Culture
2004 Volume.19 No.2 209 ~ 216
5
The Change of Biologically Functional Compounds and Antioxidant Activities in Hizikia Fusiformis wit
...
Korean Journal of Food Culture
2004 Volume.19 No.2 200 ~ 208
6
Optimization on Organoleptic Charateristics of Cauliflower Pickles
, Joo Na-Mi,
Korean Journal of Food Culture
2004 Volume.19 No.2 193 ~ 199
7
A Study on Perception and Actual Status of Utilization for Green Tea
Korean Journal of Food Culture
2004 Volume.19 No.2 184 ~ 192
8
Comparison of the Ingredients at Powdered Green Teas Commercialized in Korea and Japan
,
Korean Journal of Food Culture
2004 Volume.19 No.2 177 ~ 183
9
A Study on the Antioxidative and Antimicrobial Activities of the Chopi(Zanthoxylum Pipperitum DC.) S
...
, ,
Korean Journal of Food Culture
2004 Volume.19 No.2 170 ~ 176
10
Dietary Behaviors and Perceived Stress of University Students
,
Korean Journal of Food Culture
2004 Volume.19 No.2 158 ~ 169
11
Effects in Blood Pressure and Cerebral Blood Flow with Green Ginger (Zingiber officinale Roscoe) and
...
,
Korean Journal of Food Culture
2004 Volume.19 No.2 150 ~ 157
12
Study for the Direction of Dining Space in the Age of Queen Victoria
Korean Journal of Food Culture
2004 Volume.19 No.2 139 ~ 149
13
Chan of DNA fragmentation by Irradiation Doses and Storage in Gamma-irradiated Meats and Poultry
, , ,
Korean Journal of Food Culture
2004 Volume.19 No.2 129 ~ 138