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Korean Journal of Food Culture
Search Results :
94
  
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1
Health and Nutrition Implications of Food Away From Home - Current Trends for Marketing Restaurants
...
Cho Mi-Sook
Korean Journal of Food Culture
2005 Volume.20 No.6 767 ~ 776
2
Changes of Quality on Green Peas by the Storage
Lim Hyo-Won
Korean Journal of Food Culture
2005 Volume.20 No.6 761 ~ 766
3
A Survey on Chinese University Students¡¯ in Beijing Perception for Korean Kimchi
Han Jae-Sook
Han Gyeong-Phil, Lee Jin-Sik, Kim Young-Jin
Korean Journal of Food Culture
2005 Volume.20 No.6 754 ~ 760
4
A Survey on Chinese in Beijing and Shanghai Perception and Preference for Korean Kimchi
Han Jae-Sook
Han Gab-Jo, Kim Young-Jin
Korean Journal of Food Culture
2005 Volume.20 No.6 744 ~ 753
5
Quality Characteristics of Pine Mushroom Yanggaeng Prepared by Different Addition of Frozen Pine Mus
...
Park Mi-Lan
Byun Gwang-In
Korean Journal of Food Culture
2005 Volume.20 No.6 738 ~ 743
6
A Syudy on the Preference of Japanese Food in Capital area
Shin Min-Ja
Kim Bo-Sung, Lee Soo-Bum
Korean Journal of Food Culture
2005 Volume.20 No.6 731 ~ 737
7
Effect of Onion Flesh or Peel Feeding on Antioxidative Capacity in 16-Month-old Rats Fed High Iron D
...
Park Ju-Yeon
Kim Mi-Kyung
Korean Journal of Food Culture
2005 Volume.20 No.6 721 ~ 730
8
Textural and Sensory Properties of Jeolpyon added with Buckwheat
Paik Jin-Kyung
Kim Jeong-Mee, Kim Jong-Goon
Korean Journal of Food Culture
2005 Volume.20 No.6 715 ~ 720
9
Antibacterial Activities of Bamboo Sap Against Salmonella Typhimurium and Inhibitory Effects in a Mo
...
Chung Hee-Jong
Ko Bong-Guk
Korean Journal of Food Culture
2005 Volume.20 No.6 709 ~ 714
10
The Antioxidant Activities of Three Solvent(Ether, Butanol, Water) Extrats from Chestnut Inner Shell
...
Oh Seung-Hee
Kim Yong-Wook, Kim Myoung-Ae
Korean Journal of Food Culture
2005 Volume.20 No.6 703 ~ 708
11
Optimization of Jelly Preparation from Nopal by Response Surface Methodology
Jung Hyeon-A
Joo Na-Mi
Korean Journal of Food Culture
2005 Volume.20 No.6 695 ~ 702
12
A Study on the Job Satisfactions of School Food Service Employees
Nam Sang-Myung
Korean Journal of Food Culture
2005 Volume.20 No.6 688 ~ 694
13
Food Sharing Characteristics in Modern Korean Society
Oh Se-Young
Korean Journal of Food Culture
2005 Volume.20 No.6 683 ~ 687
14
A Study on the Microbial Quality Control of Chicken Meat Salad by Adding Green Tea Extracts in Foods
...
Kim Heh-Young
Ko Sung-Hee
Korean Journal of Food Culture
2005 Volume.20 No.6 675 ~ 682
15
Preference and Perception of Seafood among Soldiers on Cook¡¯s Duty in Military Meal Service
Lee Young-Mee
Min Sung-Hee
Korean Journal of Food Culture
2005 Volume.20 No.6 668 ~ 674
16
A Study of the Effect of Environmental Characteristics on Overall Service Quality, and Repurchase In
...
Lee Geum-Rye
Yoo Young-Jin, Park Geum-Soon
Korean Journal of Food Culture
2005 Volume.20 No.6 661 ~ 667
17
A Study on Effectiveness of Working Condition¡¯s Improvement After Introducing the Countermeasure fo
...
Lee Mee-Jung
Park Sang-Hyun, Joo Na-Mi
Korean Journal of Food Culture
2005 Volume.20 No.6 652 ~ 660
18
The Function of Physical Surroundings for Displaying Dining Atmosphere: A Theoretical Review and Tes
...
Chun Byung-Gil
Korean Journal of Food Culture
2005 Volume.20 No.6 644 ~ 651
19
Effect of the Elderly Consumers¡¯ Education Level on Eating-Out Decision Making Process
Kim Tae-Hee
Seo Eun
Korean Journal of Food Culture
2005 Volume.20 No.6 638 ~ 643
20
Quality Characteristics of Tofu Added with Black Soybean Hull Powder
Kim Jean
Jeon Jeong-Ryae
Korean Journal of Food Culture
2005 Volume.20 No.6 633 ~ 637
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