• Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder

• Kim Soon-Mi

• Korean Journal of Food Culture   2013  Volume.28  No.6 674 ~ 683

• Gelling Characteristics of Mung Bean Starch Supplemented with Gelatin and Isolated Soy Protein

• Choi Eun-Jung

• Oh Myung-Suk

• Korean Journal of Food Culture   2013  Volume.28  No.6 664 ~ 673

• Quality Characteristics of Fish Paste Containing Lagocephalus lunaris Powder

• Park In-Duck

• Korean Journal of Food Culture   2013  Volume.28  No.6 657 ~ 663

• Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder

• Song Young-Kwang

• Korean Journal of Food Culture   2013  Volume.28  No.6 651 ~ 656

• Sensory Characteristics of Different Types of Commercial Soy Sauce

• Lee Da-Yeon

• Chung Seo-Jin, Kim Kwang-Ok

• Korean Journal of Food Culture   2013  Volume.28  No.6 640 ~ 650

• Effect of Cognitive Dissonance in Franchise Foodservice Advertisement on Customer Satisfaction and P...

• Ko Hyun-Ju

• An So-Jung, Han Ji-Yoon, Yoon Ji-Young

• Korean Journal of Food Culture   2013  Volume.28  No.6 631 ~ 639

• A Study on the Behavior of Food Hygiene and Interest in Dietary Information According to the Level o...

• Kang Nam-E

• Yoon Hei-Ryeo, Kim Ju-Hyeon

• Korean Journal of Food Culture   2013  Volume.28  No.6 623 ~ 630

• Cultural Meaning and Analysis of Cooking Methods using Eggs in the Chosun Dynasty

• Cha Gyung-Hee

• Kim Seung-Woo

• Korean Journal of Food Culture   2013  Volume.28  No.6 603 ~ 622

• Consumer Perception and Purchase Behavior of Han-gwa (Traditional Korean Confection) -Focus on House...

• Lee Jin-Young

• Kwon Yong-Seok, Choe Jeong-Sook, Park Young-Hee, Lee Hye-Won

• Korean Journal of Food Culture   2013  Volume.28  No.6 594 ~ 602

• The Development of a Taste Kit for Education and Research into Sensory Characteristics

• Kim Mi-Hye

• Chung Hae-Kyung

• Korean Journal of Food Culture   2013  Volume.28  No.6 585 ~ 593

• Characteristics of Vegetarianism and Its Association with Eating Behavior in Women Living in Seoul

• Ju Yun-Ji

• Kang Ju-Yeon, Chung Ja-Yong

• Korean Journal of Food Culture   2013  Volume.28  No.6 576 ~ 584

• Review of Food Therapy and Development of Diet Therapy Program for Diabetes Mellitus in ¡¸Sikryochan...

• Kim Mi-Hye

• Chung Hae-Kyung

• Korean Journal of Food Culture   2013  Volume.28  No.6 562 ~ 575

• A Study on the Food Purchasing Behavior Characteristics of Rural Housewives in Bibong-myeon, Hwaseon...

• Kim Young

• Kim Eun-Kyung, Choe Jeong-Sook, Lee Jin-Young, Kang Min-Sook

• Korean Journal of Food Culture   2013  Volume.28  No.6 553 ~ 561

• Comparison of Nutrient Intake in Obese and Non-obese Non-insulin-dependent Diabetes Mellitus Patient...

• Park Joung-Soon

• Lee Sook-Young

• Korean Journal of Food Culture   2013  Volume.28  No.5 547 ~ 552

• Effect of Sleep Duration on Dietary Habits and Body Composition of University Students

• Kim Kyung-Hee

• Cho Hee-Sook

• Korean Journal of Food Culture   2013  Volume.28  No.5 539 ~ 546

• Effect of Biogenic Amines in Makgeolli on Hangovers

• Lee Hyun-Sook

• Kim Soon-Mi

• Korean Journal of Food Culture   2013  Volume.28  No.5 533 ~ 538

• Quality Characteristics of Baked Yackwa with Different Types and Amounts of Oils

• Jang So-Young

• Park Mi-Jung, Lee Sook-Young

• Korean Journal of Food Culture   2013  Volume.28  No.5 525 ~ 532

• Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Sur...

• Chung Min-Ju

• Jeong Hee-Sun, Joo Na-Mi

• Korean Journal of Food Culture   2013  Volume.28  No.5 512 ~ 524

• The Nutritional Composition of Bamboo Shoots and the Effects of its Fiber on Intestinal Microorganis...

• Park Eun-Jin

• Jhon Deok-Young

• Korean Journal of Food Culture   2013  Volume.28  No.5 502 ~ 511

• Quality Characteristics of Tofu Added Ligularia fischeri Powder

• Park Bok-Hee

• Kim Mi, Jeon Eun-Raye

• Korean Journal of Food Culture   2013  Volume.28  No.5 495 ~ 501