• Optimization of Maca(Lepidium meyenii) extraction for natural beverage development using enzyme trea...

• Kim Jeong-Ah

• Im Moo-Hyeog

• Korean Journal of Food Culture   2019  Volume.34  No.3 361 ~ 368

• Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)

• Kim Gum-Jung

• Yang Ji-Won, Lee Kyung-Hee

• Korean Journal of Food Culture   2019  Volume.34  No.3 353 ~ 360

• Quality Characteristics of Acorn Bread added with Milk

• Kim Jeong-Mee

• Joo Jung-Im

• Korean Journal of Food Culture   2019  Volume.34  No.3 343 ~ 352

• Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon

• Kim Kyung-Mi

• Kim Hee-Sun, Ra Ha-Na, Kim Ha-Yun, Han Gwi-Jung

• Korean Journal of Food Culture   2019  Volume.34  No.3 334 ~ 342

• Qualitative study of the adaptation process of dietary education program for married female immigran...

• Kim In-Seon

• Hwang Ji-Yun

• Korean Journal of Food Culture   2019  Volume.34  No.3 325 ~ 333

• A Study on Dietary Behaviors and Nutritional Knowledge Related Sodium Intake of High School Students...

• Kim Ji-Hye

• Kim Myung-Hee, Choi Mi-Kyeong, Kim Mi-Hyun

• Korean Journal of Food Culture   2019  Volume.34  No.3 316 ~ 324

• Analysis of service quality attributes in the CVS premium packed meal products based on the Kano Mod...

• Baek Seung-Hee

• Lee Bum-Jun

• Korean Journal of Food Culture   2019  Volume.34  No.3 308 ~ 315

• Comparative Study on the Korean and Chinese Consumers¡¯ Preference for Processed Foods using Korean ...

• ParkSeo-Eun

• Kim Young-Seo, Oh Ji-Eun, Cho Mi-Sook

• Korean Journal of Food Culture   2019  Volume.34  No.3 296 ~ 307

• Study on the eating out behavior of middle school students

• Na Ye-Seul

• Jeon Eun-Raye, Jung Lan-Hee

• Korean Journal of Food Culture   2019  Volume.34  No.3 284 ~ 295

• The Analysis of segmented Group Characteristics about Beer Customer¡¯s Purchase Motivation

• Min Ha-Na

• Kim Youn-A, Heo Young-Gi

• Korean Journal of Food Culture   2019  Volume.34  No.3 277 ~ 283

• A Study on the Relationship between the Korean Wave, Preference and Recognition of Korean Cuisine am...

• Jeon Do-Hyun

• Korean Journal of Food Culture   2019  Volume.34  No.3 268 ~ 276

• A Study of North Korea¡¯s Dietary Life through Joseon Nyeoseong Focus on dietary life articles from ...

• Choi Eun-Kyoung

• Cho Mi-Sook

• Korean Journal of Food Culture   2019  Volume.34  No.3 255 ~ 267

• Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period Accor...

• Kim Mi-Hye

• Korean Journal of Food Culture   2019  Volume.34  No.3 241 ~ 254