• A Bibliographical Study of Traditional Fruit Preserve

• Chung Hae-Kyung

• Woo Na-Ri-Yah

• Korean Journal of Food Culture   2005  Volume.20  No.3 384 ~ 390

• Visitors¡¯ Satisfaction on the Gwangju Kimchi Festival Publicity and Event Programs

• Jeung Gang-Hoan

• Roh Yong-Ho, Kim Hyun-Duk

• Korean Journal of Food Culture   2005  Volume.20  No.3 374 ~ 383

• A Study on Recognition and Preference of Korean Foods for Foreigners in Different Nationality

• Yoon Hei-Ryeo

• Korean Journal of Food Culture   2005  Volume.20  No.3 367 ~ 373

• Properties of Low-Fat Pork Patties Formulated with Carrageenan Alone or in Combination with Pectin o...

• Joo Shin-Youn

• Chung Hai-Jung

• Korean Journal of Food Culture   2005  Volume.20  No.3 360 ~ 366

• The Effect of Addition of Level of Red Ginseng Powder on Yackwa Quality and During Storage

• Hyun Ji-Soo

• Kim Myoung-Ae

• Korean Journal of Food Culture   2005  Volume.20  No.3 352 ~ 359

• Physicochemical and Sensory Properties of Jinyang-ju Prepared with Glutinous Rice and Nonglutinous R...

• Park Yun-Mi

• Kim Seon-Jae, Hwang In-Sik, Cho Kwang-Ho, Jung Soon-Teck

• Korean Journal of Food Culture   2005  Volume.20  No.3 346 ~ 351

• Anticariogenic Effects and Inhibition of Glucosyltransferase Activity of Chrysanthemun indicum L. Ex...

• Kim Seon-Jae

• Park Yun-Mi, Jung Soon-Teck

• Korean Journal of Food Culture   2005  Volume.20  No.3 341 ~ 345

• Physicochemical Characteristics of Yogurt Prepared with Lactic Acid Bacteria Isolated from Kimchi

• Kim Seon-Jae

• Korean Journal of Food Culture   2005  Volume.20  No.3 337 ~ 340

• Quality Characteristics of Health Concerned Funtional Cookies using Crude Ingredients

• Kang Nam-E

• Kim Hae-Young

• Korean Journal of Food Culture   2005  Volume.20  No.3 331 ~ 336

• Effect of Nutrition Education for Weight Control on the Dietary Behavior, Anthropometry, Body Compos...

• Lee Hyun-Sook

• Choi Jin-Sun, Kim Wha-Young

• Korean Journal of Food Culture   2005  Volume.20  No.3 323 ~ 330

• Manufacturing and Quality Characteristics of Low Calori Kimchi Noodle

• Kim Hyong-Yol

• Lim Heung-Youl

• Korean Journal of Food Culture   2005  Volume.20  No.3 315 ~ 322

• The Quality Changes of Less Salty Kimchi Prepared with Extract Powder of Fine Root of Ginseng and Sc...

• Cho In-Young

• Lee Hye-Ran, Lee Jong-Mee

• Korean Journal of Food Culture   2005  Volume.20  No.3 305 ~ 314

• Studies on Bread-Making Quality of Bread Mixed with Wheat Flour and Several Functional Rice Flour

• Yoo Kyung-A

• Kang Mi-Young

• Korean Journal of Food Culture   2005  Volume.20  No.3 299 ~ 304

• Studies of Cooking Quality with Various Functional Rice

• Yoo Kyung-A

• Kang Mi-Young

• Korean Journal of Food Culture   2005  Volume.20  No.3 293 ~ 298