• Comparison of Cooking Properties between the Functionally Fortified and Regular Rices using Electric...

• Kim Gee-Yeoun

• Lee In-Seon, Kim Hye-Young

• Korean Journal of Food Culture   2004  Volume.19  No.3 359 ~ 368

• The Total Acid, Free Amino Acids Contents and Sensory Characteristics of Demi-glace Sauce based on O...

• Kim Hyun-Duk

• Korean Journal of Food Culture   2004  Volume.19  No.3 348 ~ 358

• A Study on the Eating Out Behavior Patterns of Youth: Junior High and Senior High School Students fr...

• Kim Sun-Ah

• Jo Hye-Young

• Korean Journal of Food Culture   2004  Volume.19  No.3 336 ~ 347

• Changes of Food Habits and Anxiety Level of Obese Children on Body Weight Control Program

• Kim Kyung-Hee

• Korean Journal of Food Culture   2004  Volume.19  No.3 326 ~ 335

• Issues of Korean Restaurant Industry by content analysis of food yearly statistics

• Seo Kyung-Mi

• Park Han-Na, Hong So-Ya, Han Kyung-Soo

• Korean Journal of Food Culture   2004  Volume.19  No.3 313 ~ 325

• A Study on the Trend of Researches in Food and Culture from 1990 to 2003

• Kim Hee-Sun

• Korean Journal of Food Culture   2004  Volume.19  No.3 295 ~ 312

• A Verification Study on the Strengthening of Recognition of Native Cuisine - with respect to Hadong-...

• Lee Yeon-Jung

• Park Sung-Su, Choi Soo-Keun

• Korean Journal of Food Culture   2004  Volume.19  No.3 285 ~ 294

• A Comparative Study on the Changing Pattern of Fish and Shellfish Uses in Eum-sik-di-mi-bang and Gyu...

• Kim Hee-Sun

• Korean Journal of Food Culture   2004  Volume.19  No.3 273 ~ 284

• Studies on the Quality Characteristics of Functional Muffin Prepared with Different Levels of Grape ...

• Joo Shin-Youn

• Choi Min-Hee, Chung Hai-Jung

• Korean Journal of Food Culture   2004  Volume.19  No.3 267 ~ 272

• A Study on the Recognition and the Ways of Consuming Mushrooms by Elementary and Middle School Stude...

• Lee Jong-Suk

• Lee Kyung-A, Ju Young-Cheoul, Lim Gab-June, Lee Jae-Sung

• Korean Journal of Food Culture   2004  Volume.19  No.3 259 ~ 266

• Changes of DNA Fragmentation by Irradiation Doses and Storage in Gamma-irradiated Potato, Garlic and...

• Lee Hye-Jin

• Park Yoo-Kyoung, Yang Jae-Seung, Kang Myung-Hee

• Korean Journal of Food Culture   2004  Volume.19  No.3 251 ~ 258