• A Survey on Chinese University Students¡¯ in Shanghai Perception for Korean Kimchi

• Han Jae-Sook

• Han Gyeong-Phil, Takahisa Minamide, Lee Seung-Eun, Kim Young-Jin

• Korean Journal of Food Culture   2004  Volume.19  No.6 701 ~ 709

• A Study on Mineral and Alginic acid Contents by Different Parts of Sea Mustards(Undaria pinnatifida)

• Lee Yeon-Jung

• Korean Journal of Food Culture   2004  Volume.19  No.6 691 ~ 700

• A Study on the Food Purchasing Status through On-line.Off-line Food Market

• Cho Eun-Jung

• Han Young-Sil

• Korean Journal of Food Culture   2004  Volume.19  No.6 678 ~ 690

• The Mineral Contents, Viscosity and Sensory Characteristics of Demi-glace Sauce According to the Var...

• Kim Hyun-Duk

• Korean Journal of Food Culture   2004  Volume.19  No.6 667 ~ 677

• Status of Equipment and Usage Education in Association with the Quantity Food Production

• Jung Hyeon-A

• Joo Na-Mi

• Korean Journal of Food Culture   2004  Volume.19  No.6 652 ~ 666

• The Appraisal of the Kimchi Festival

• Jeung Gang-Hoan

• Roh Yong-Ho, Kim Hyun-Duk

• Korean Journal of Food Culture   2004  Volume.19  No.6 640 ~ 651

• Salary and Wage Earners¡¯s Households¡¯ Perceptions on the Eating-out

• Kim Young-Suk

• Mo Soo-Won

• Korean Journal of Food Culture   2004  Volume.19  No.6 630 ~ 639

• A Study on the Dietary and the Living Habits of University Freshmen and Undergraduate Students

• Kim Kyung-Hee

• Korean Journal of Food Culture   2004  Volume.19  No.6 620 ~ 629

• A Study on Job Characteristics of Foodcoordinator

• Hwang Jae-Sun

• Joo Na-Mi, Han Young-Sil

• Korean Journal of Food Culture   2004  Volume.19  No.6 611 ~ 619

• The Changes of Components by Maturity Stage of Tomato II

• Kim Dong-Seok

• Kozukue Nobuyuki, Han Jae-Sook, Kim Mi-Hyang

• Korean Journal of Food Culture   2004  Volume.19  No.6 605 ~ 610

• The Changes of Components by Maturity Stage of Tomato I

• Kim Dong-Seok

• Kozukue Nobuyuki, Han Jae-Sook, Kim Mi-Hyang

• Korean Journal of Food Culture   2004  Volume.19  No.6 598 ~ 604

• Effect of Pheasant and Soybean Extracts on The Characteristics of Quality of Baechu Kimchi

• Park Eo-Jin

• Park Geum-Soon, An Sang-Hee

• Korean Journal of Food Culture   2004  Volume.19  No.6 587 ~ 597