• Preparation of Fermented Citrus Peels Extracts for Their Antimicrobial Activity against Campylobacte...

• Chun Ji-Min

• Bae Ji-Hyun

• Korean Journal of Food Culture   2015  Volume.30  No.4 475 ~ 480

• Effects of Lycii fructus Water Extracts of Serum Enzymes Activities on Renin and Aldosterone Hormone...

• Han Sung-Hee

• Korean Journal of Food Culture   2015  Volume.30  No.4 468 ~ 474

• Physicochemical Characteristics of the Organically Grown Blueberry

• Chang Min-Sun

• Lee Ae-Rang, Chung Moon-Cheol, Kim Gun-Hee

• Korean Journal of Food Culture   2015  Volume.30  No.4 463 ~ 467

• Quality Characteristics of Cookies Containing Beetroot Powder

• Park Ki-Bong

• Kim Ji-Eung, Park Ji-Yang

• Korean Journal of Food Culture   2015  Volume.30  No.4 457 ~ 462

• A Study on the Health Consciousness and Eating Habits of the Seongnam Dining Owners

• Cho Woo-Kyoun

• Korean Journal of Food Culture   2015  Volume.30  No.4 447 ~ 456

• A Study on the Network Quotient of Employees in Deluxe Hotel according to Demographic Characteristic...

• Jung Hyo-Sun

• Yoon Hye-Hyun

• Korean Journal of Food Culture   2015  Volume.30  No.4 439 ~ 446

• College Students¡¯ Perception toward Nutrition Information at University Dining Services

• Ham Sunny

• Jeong Jin-Yi, Kim Seong-Jin

• Korean Journal of Food Culture   2015  Volume.30  No.4 432 ~ 438

• Comparative Study on Dietary Life of Southeast Asian Workers Living in South Korea

• Lee Eun-Jung

• Lee Kyung-Ran

• Korean Journal of Food Culture   2015  Volume.30  No.4 422 ~ 431

• Study on Preferences for Food-related Activity Experience based on Novelty-Seeking in Tourism

• Lee In-Ok

• Kim Tae-Hee

• Korean Journal of Food Culture   2015  Volume.30  No.4 413 ~ 421

• A Study on the Kimchi Consumption of Korean Adults: Using Korea National Health and Nutrition Examin...

• Kim Eun-Kyung

• Park Yoo-Kyoung, Ju Se-Young, Choe Eun-Ok

• Korean Journal of Food Culture   2015  Volume.30  No.4 406 ~ 412

• Review of the Origin and Meaning of Ginseng Millet Water Gruel (Insamsokmieum, ìÑ߸áØÚ·ëæ) used for ...

• Jeong Yeon-Hyung

• Kim Dong-Ryul, Lim Hyun-Jung, Cha Wung-Seok

• Korean Journal of Food Culture   2015  Volume.30  No.4 395 ~ 405

• Effect of the Improvement of Eating Behavior and Satisfaction with Cooking Activity on Cooking Class...

• Jang Jeong-Min

• Kang Kun-Og

• Korean Journal of Food Culture   2015  Volume.30  No.4 387 ~ 394