• Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder

• Hwang Sung-Yeon

• Oh Kum-Ja, Kang Kun-Og

• Korean Journal of Food Culture   2014  Volume.29  No.3 298 ~ 306

• Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Sa...

• Kim Da-Mee

• Kim Kyung-Hee

• Korean Journal of Food Culture   2014  Volume.29  No.3 286 ~ 297

• Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines

• Lee Seul

• Moon Hey-Kyung, Lee Su-Won, Moon Jae-Nam, Kim Dong-Hwan, Kim Gwi-Young

• Korean Journal of Food Culture   2014  Volume.29  No.3 278 ~ 285

• Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum ...

• Kim Kyung-Mi

• Chang Young-Eun, Lee Jae-Joon, Oh Hee-Kyung

• Korean Journal of Food Culture   2014  Volume.29  No.3 270 ~ 277

• Effects of Viewing Motivations on Viewing Preferences and Viewing Intentions of Television Food Prog...

• An Se-Kyung

• Lee BumJun

• Korean Journal of Food Culture   2014  Volume.29  No.3 259 ~ 269

• The Impact of Korean Wave Cultural Contents on the Purchase of Han-Sik (Korean food) and Korean Prod...

• Shin Bong-Kyu

• Oh Mi-Hyun, Shin Tack-Su, Kim Yoon-Sun, You Sang-Mi, Roh Gi-Youp, Jung Kyoung-Wan

• Korean Journal of Food Culture   2014  Volume.29  No.3 250 ~ 258

• The Upper Grade Elementary Student¡¯s Parents¡¯ Awareness and Preference of Korean Traditional Foods...

• Kang Min-Jeong

• Jhee Ok-Hwa

• Korean Journal of Food Culture   2014  Volume.29  No.3 240 ~ 249

• Survey Study: How Customer Attributes and Menu Selection Criteria are Related to Customer Support fo...

• Kim Sun-Joo

• Cho Mee-Hee

• Korean Journal of Food Culture   2014  Volume.29  No.3 231 ~ 239