• Selection Attributes and Purchasing Perceptions and Attitudes of Protein Snacks According to Individ...

• Hwang Ji-Eon

• Oh Ji-Eun, Cho Mi-Sook

• Korean Journal of Food Culture   2018  Volume.33  No.4 394 ~ 401

• A Study on Royal Cuisine Reported in Sangsikbalgi in Joseon Dynasty

• Park Eun-Hye

• Kim Myung-Hee

• Korean Journal of Food Culture   2018  Volume.33  No.4 382 ~ 393

• Quality Characteristics of Wet Noodles added with Sword Bean Powder

• Park Bok-Hee

• Koh Kyeong-Mi, Jeon Eun-Raye

• Korean Journal of Food Culture   2018  Volume.33  No.4 374 ~ 381

• Study on the Acceptance Process of Milk and Dairy Products in Korea during the 19th Century and the ...

• Ahn Hyo-Jin

• Oh Se-Young

• Korean Journal of Food Culture   2018  Volume.33  No.4 363 ~ 373

• Effects of Selection Attributes on Satisfaction and Relationship Retention in Yaksun Cuisine

• Park Dae-Soon

• Korean Journal of Food Culture   2018  Volume.33  No.4 354 ~ 362

• Consumer Perception of GM Food: Factors that Influence Purchasing of GM Food in South Korea

• Kim Woo-Young

• Choi Jin-Kyung

• Korean Journal of Food Culture   2018  Volume.33  No.4 345 ~ 353

• Effect of Germinated Brown Rice on LPS-Induced Inflammation in Adipocytes

• Park Mi-Young

• Korean Journal of Food Culture   2018  Volume.33  No.4 337 ~ 344

• Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)

• Kim Mi-Jung

• Jin So-Yeon

• Korean Journal of Food Culture   2018  Volume.33  No.4 330 ~ 336

• Study of the Soonjo GichukJinchanEuigwe JagyeongjeonJeongil Misu in 1829

• Kim Ha-Yun

• Kim Myung-Hee, Kim Ah-Hyeon

• Korean Journal of Food Culture   2018  Volume.33  No.4 322 ~ 329

• A Study on the Food Culture in the Early Joseon Dynasty through Gyemiseo (ͤڱßö)

• Han Bok-Ryo

• Kim Gwi-Young

• Korean Journal of Food Culture   2018  Volume.33  No.4 307 ~ 321

• WTP Estimation in Low Fat Pork Meat Consumption

• Shin Hio-Jung

• Lee Saem

• Korean Journal of Food Culture   2018  Volume.33  No.4 299 ~ 306