• A Survey on the Consumption of Vitamin and Mineral Supplements as Health Functional Foods and Relate...

• Lee Hyun-Sook

• Han Ji-Hye, Kim Sun-Hyo

• Korean Journal of Food Culture   2013  Volume.28  No.4 415 ~ 423

• Effects of Jebikong (Dolichos lablab) Extract on Serum Lipid Metabolism in Rats Fed a High Fat Diet

• Han Sung-Hee

• Kim Hyun-Young

• Korean Journal of Food Culture   2013  Volume.28  No.4 409 ~ 414

• Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi

• Im Hye-Eun

• Oh Yu-Ri, Kim Na-Young, Han Myung-Joo

• Korean Journal of Food Culture   2013  Volume.28  No.4 401 ~ 408

• Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle

• Hwang Suh-Jung

• Jung Eun-Kyung, Joo Na-Mi

• Korean Journal of Food Culture   2013  Volume.28  No.4 392 ~ 400

• Quality Characteristics of Bread Supplemented with Sweet Pumpkin

• Lee Gyeong-Sook

• Han Gyeong-Phil

• Korean Journal of Food Culture   2013  Volume.28  No.4 386 ~ 391

• Core Managing Points in a Wine Training Program Deduced by Loyalty

• Lee In-Soon

• Lee Hae-Young, Kim Hye-Young

• Korean Journal of Food Culture   2013  Volume.28  No.4 371 ~ 385

• Westerner¡¯s View of Korean Food in Modern Period - Centering on Analyzing Westerners¡¯ Books -

• Lee Kyou-Jin

• Korean Journal of Food Culture   2013  Volume.28  No.4 356 ~ 370

• A Study on the Damyang Area Restaurants in Bamboo food village

• Kim Su-In

• Park Yeon-Jin, Kim So-Young, Chang Hea-Jin

• Korean Journal of Food Culture   2013  Volume.28  No.4 348 ~ 355

• Perception of Yaksun in the Seoul, Gyeonggi, and Chungbuk Areas

• Shin Weon-Sun

• Lee Seung-Yuan, Park Soo-Jin

• Korean Journal of Food Culture   2013  Volume.28  No.4 339 ~ 347

• A Dialectical Perspective of Korean Food Culture Through Korean Literature

• Kim Yeong-Soo

• Cho Yoon-Jun, Moon Sung-Won

• Korean Journal of Food Culture   2013  Volume.28  No.4 329 ~ 338