• Quality Characteristics of Omija (Schizandra chinesis Baillon) Extracts Under Various Conditions for...

• Min Sung-Hee

• Korean Journal of Food Culture   2013  Volume.28  No.3 320 ~ 327

• Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

• Park Bok-Hee

• Yoo Ji-Young, Cho Hee-Sook

• Korean Journal of Food Culture   2013  Volume.28  No.3 312 ~ 319

• Knowledge, Attitude and Educational Needs Regarding Breast Feeding of Women¡¯s Mothers and Mother-in...

• Kim Kye-Ha

• Cho Eun-A

• Korean Journal of Food Culture   2013  Volume.28  No.3 303 ~ 311

• Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented wi...

• Nho Hyun-Jung

• Jang Soo-Yeon, Park Jae-Jung, Yun Ho-Sik, Park Sun-Min

• Korean Journal of Food Culture   2013  Volume.28  No.3 293 ~ 302

• An Organizational Diagnostic Model for Food Service Firms Using the Delphi Technique

• Paik Yu-Tae

• Choi Se-Rin, Choi Kyu-Wan

• Korean Journal of Food Culture   2013  Volume.28  No.3 282 ~ 292

• The Relationships of Dietary Behavior, Food Intake, and Life Satisfaction with Family Meal Frequency...

• Kwon Jeung-Eun

• Park Hee-Jin, Lim Hyun-Sook, Chyun Jong-Hee

• Korean Journal of Food Culture   2013  Volume.28  No.3 272 ~ 281

• Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling

• Kim Mi-Hye

• Chung Hae-Kyung

• Korean Journal of Food Culture   2013  Volume.28  No.3 261 ~ 271

• A Study on the Awareness of Traditional Korean Food Culture among Immigrant Housewives to Design Edu...

• Kang Yoon-Joo

• Jeong Hee-Sun

• Korean Journal of Food Culture   2013  Volume.28  No.3 246 ~ 260

• A Literature Review of Cooking Method in ¡¸Jusiksiui¡¹ compared with ¡¸Eumsikdimibang¡¹and ¡¸Gyuhapc...

• Chung Hae-Kyung

• Korean Journal of Food Culture   2013  Volume.28  No.3 234 ~ 245

• Famine Relief during the Late Chosun dynasty in ¡ºLimwomgyungjeji¡»¡¸Injeji¡¹

• Kim Seung-Woo

• Cha Gyung-Hee

• Korean Journal of Food Culture   2013  Volume.28  No.3 213 ~ 233