• Comparison of Nutrient Intake and Health Indices by the Intake of Noodles - Using the Korea National...

• Kim Ju-Hyeon

• Yang Yoon-Kyoung

• Korean Journal of Food Culture   2016  Volume.31  No.4 373 ~ 380

• Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts

• Do Hyun-Wook

• Korean Journal of Food Culture   2016  Volume.31  No.4 364 ~ 372

• Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder

• Park In-Duck

• Korean Journal of Food Culture   2016  Volume.31  No.4 357 ~ 363

• Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) A...

• Kim Kyung-Min

• Lee Ji-Yoon, Chung Rak-Won

• Korean Journal of Food Culture   2016  Volume.31  No.4 348 ~ 356

• Analysis on Efficiency of Food Material Distributors and Food Service Companies by DEA

• Min Ha-Na

• Kim Suk-Woon, Choi Kyu-Wan

• Korean Journal of Food Culture   2016  Volume.31  No.4 339 ~ 347

• Study on Dasik's Recipe of Jong-Ga (Head Family) in Gyeongbuk Area

• Park Mo-Ra

• Kim Bo-Ram, Kim Gwi-Young

• Korean Journal of Food Culture   2016  Volume.31  No.4 325 ~ 338

• Analytical Review of Royal Sakmangdalye Cuisine in Sakmangdalye-deungnok

• Lee So-Young

• Han Bok-Ryo

• Korean Journal of Food Culture   2016  Volume.31  No.4 300 ~ 324

• Analysis of Trends and Contents of Ancestral Ritual Foods of Korean Jong-ga - Focus on Domestic Thes...

• Lee Chang-Hyun

• Kim Young, Hwang Young, Kim Hyeon-Mi

• Korean Journal of Food Culture   2016  Volume.31  No.4 286 ~ 299

• Comparative Analysis of Contents of Nogajae's ¡¸Jusikbangmun¡¹ and Its Different Version

• Cha Gyung-Hee

• Korean Journal of Food Culture   2016  Volume.31  No.4 269 ~ 285

• Perception and Preference for Korean Food among Chinese Students Residing in Korea and China

• Cho Su-Hyun

• Kim Jae-Hee, Kim Myung-Hee, Lee Won-Jong, Kim Eun-Kyung

• Korean Journal of Food Culture   2016  Volume.31  No.4 261 ~ 268