• Effect of the Introduction of Foreign Food in the Middle of Chosun Dynasty - Potato & sweet potato.b...

• Cha Gyung-Hee

• Korean Journal of Food Culture   2005  Volume.20  No.4 487 ~ 497

• Effects of Eating Habits and Control of Overeating of Obese Children on Body Weight Control Program

• Kim Kyung-Hee

• Korean Journal of Food Culture   2005  Volume.20  No.4 476 ~ 486

• Quality Changes of Nabak Kimchi During Storage with Different Levels of Fermentation

• Lim Su-Youn

• Lee Hye-Ran, Lee Jong-Mee

• Korean Journal of Food Culture   2005  Volume.20  No.4 468 ~ 475

• A Study on the Recognition and Performance for Korean Traditional Table Manners

• Lee Yeon-Jung

• Kim Ji-Heui, Han Jae-Sook

• Korean Journal of Food Culture   2005  Volume.20  No.4 459 ~ 467

• Effect of Individual Phospholipid Components Treating on Storaging and Frying Stability in Soybean O...

• Koo Bon-Soon

• Kim Jong-Seung

• Korean Journal of Food Culture   2005  Volume.20  No.4 451 ~ 458

• Extraction and Quality Characteristics of Porphyran from Laver(Porphyra yezoensis) Waste

• Kim Seon-Jae

• Ma Seung-Jin, Jang Yoon-Sen

• Korean Journal of Food Culture   2005  Volume.20  No.4 446 ~ 450

• The Influence of Physical Environment Perception on Restaurant Patrons¡¯ Attitude Formation : The Me...

• Chun Byung-Gil

• Roh Young-Man

• Korean Journal of Food Culture   2005  Volume.20  No.4 438 ~ 445

• Preparation and Quality Characteristics of Rice Breads

• Kim So-Joong

• Kim Hang-Jung, Ma Seung-Jin, Kim Seon-Jae

• Korean Journal of Food Culture   2005  Volume.20  No.4 433 ~ 437

• Changes in Texture and Sensory Properties of Low-Temperature and Long-Term Fermented Baechu Kimchi d...

• Chung Hee-Jong

• Kim Hyung-Ryang, Yoo Maeng-Ja

• Korean Journal of Food Culture   2005  Volume.20  No.4 426 ~ 432

• Preparation of Jelly Using Enzyme Soluble Extracts of SeaMustard(Undaria pinnatifida)

• Park In-Bae

• Kim Seon-Jae, Ma Seung-Jin, Park Jeong-Wook, Jung Soon-Teck

• Korean Journal of Food Culture   2005  Volume.20  No.4 421 ~ 425

• A Study on the Sensory Evaluation and Nutritional Analysis of Functional Laver Added with Sericultur...

• Kim Ae-Jung

• Yuh Chung-Suk, Woo Koung-Ja, Kang Young-Lim, Lim Young-Hee, Kim Mi-Won, Kim Moung-Hee

• Korean Journal of Food Culture   2005  Volume.20  No.4 416 ~ 420

• A Survey on the Level of Recognizing Kimchi among Housewives in Seoul Area

• Yoon Sook-Ja

• Hwang Su-Jung

• Korean Journal of Food Culture   2005  Volume.20  No.4 405 ~ 415

• A Study on the Food Taste Consistency by using DOE in Foodservice

• Kim Chul-Won

• Korean Journal of Food Culture   2005  Volume.20  No.4 397 ~ 404

• Development of Breakfast Sausage Prepared with Freeze-Dried Kimchi Powder

• Cho Yong-Bum

• Korean Journal of Food Culture   2005  Volume.20  No.4 391 ~ 396