• Physicochemical Properties of Traditional Liquor with Different Brewing Method of Mit-sool

• Chung Rak-Won

• Korean Journal of Food Culture   2015  Volume.30  No.3 377 ~ 386

• Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with As...

• Shin Bae-Keun

• Kang Sun-A, Han Jung-In, Park Sun-Min

• Korean Journal of Food Culture   2015  Volume.30  No.3 370 ~ 376

• Nutritional Composition and Antioxidative Activity of Different Parts of Taraxacum coreanum and Tara...

• Lee Jae-Joon

• Oh Hee-Kyung

• Korean Journal of Food Culture   2015  Volume.30  No.3 362 ~ 369

• A Survey of Dietary Attitude and Recognition of Leftover Foods-Free Day in Elementary School Student...

• Chae Song-Hui

• Lee Je-Hyuk, Kim Myung-Hee

• Korean Journal of Food Culture   2015  Volume.30  No.3 345 ~ 361

• The Effects of Health-related Menu Choice Attributes on Customer Behavioral Intentions at Well-being...

• Kim Sun-Joo

• Cho Mee-Hee

• Korean Journal of Food Culture   2015  Volume.30  No.3 333 ~ 344

• Study on Usage and Consumption Patterns for Mulnaengmyeon Among Adults in Seoul Metropolitan Area of...

• Lee Soh-Min

• Kim Jin-Young, Kim Kwang-Ok

• Korean Journal of Food Culture   2015  Volume.30  No.3 324 ~ 332

• Comparative Analysis on the Effect of Beef Tenderizers in Joseon Dynasty

• Kim Seung-Woo

• Cha Gyung-Hee

• Korean Journal of Food Culture   2015  Volume.30  No.3 313 ~ 323

• Study on Donggot-tteok of Chungjae Gwon Beol from the Andong Gwon clan Jong-ga

• Lee Chang-Hyun

• Kim Young, Lee Jin-Young, Kang Min-Sook

• Korean Journal of Food Culture   2015  Volume.30  No.3 296 ~ 312

• Study on Tenderizing Method of Beef Based on Old Literature from Joseon Dynasty

• Cha Gyung-Hee

• Kim Seung-Woo

• Korean Journal of Food Culture   2015  Volume.30  No.3 284 ~ 295

• Literature Review of Spices Used in Cookbooks Published in 1400~1700s

• Kim So-Yeong

• Yang Ji-Hye, Lee Seung-Min, Lee Young-Mi

• Korean Journal of Food Culture   2015  Volume.30  No.3 267 ~ 283

• Study of Jang through Culinary Books of Qing Dynasty

• Shin Kye-Sook

• Korean Journal of Food Culture   2015  Volume.30  No.3 249 ~ 266