• Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato

• Choi Eun-Sil

• Chung La-Na

• Korean Journal of Food Culture   2017  Volume.32  No.4 323 ~ 331

• Edible Basis and Ingredient Analysis of Song-gi Used for Pyeon of Jong-ga Ancestral Ritual Food

• Lee Chang-Hyun

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

• Korean Journal of Food Culture   2017  Volume.32  No.4 311 ~ 322

• Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage

• Lee Young-Joo

• Lee Hye-Ok, Kim Ji-Young, Kim Byeong-Sam

• Korean Journal of Food Culture   2017  Volume.32  No.4 303 ~ 310

• Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders

• Kim Mi-Jung

• Jin So-Yeon

• Korean Journal of Food Culture   2017  Volume.32  No.4 295 ~ 302

• Studies of Restaurants to Identify the Selection Attributes, for Solo Diners using Conjoint Analysis

• Kim Hyun-Mi

• Lee Ji-Hyeon, Chung La-Na

• Korean Journal of Food Culture   2017  Volume.32  No.4 287 ~ 294

• Study on Awareness and Preferences related to Korean Foods among Foreign Muslims Residing in Korea -...

• Lee Chang-Hyun

• Kim Young, Hwang Young, Lee Jin-Young

• Korean Journal of Food Culture   2017  Volume.32  No.4 275 ~ 286