• Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the St...

• Choi Hae-Yeon

• Kim Jin-Seong, Go Eun-Seong, Woo Hye-Eun, Park Jong-Dae, Sung Jung-Min

• Korean Journal of Food Culture   2021  Volume.36  No.3 325 ~ 332

• Flavoral Essential Oil Components in the Stems of Agastache rugosa for Aromatherapy

• Kim Jeong-Mee

• Korean Journal of Food Culture   2021  Volume.36  No.3 317 ~ 324

• Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

• Jin Min-Geun

• Jeon Ah-Yeong, Kwon Ji-Hyun, Kim Na-Eun, Kim Young-Hwa

• Korean Journal of Food Culture   2021  Volume.36  No.3 308 ~ 316

• A Study on the Perception and Consumption Behavior of Blended Tea and Siberian Chrysanthemum - Focus...

• Lee Ji-O

• Na Ye-Seul, Oh Ji-Eun, Cho Mi-Sook

• Korean Journal of Food Culture   2021  Volume.36  No.3 300 ~ 307

• Analysis of the Perception on the Foodservice¡¯ Attributes and Price by Types of Kindergarten Establ...

• Park Moon-Kyung

• Shin Seo-Young, Kim Hye-Young, Lee Jin-Young, Kim Yoon-Ji

• Korean Journal of Food Culture   2021  Volume.36  No.3 293 ~ 299

• The Factors Affecting Dining-out Expenses by Generation X and Generation MZ Based on Tobit Model

• Min Ji-Eun

• Han Kyung-Soo

• Korean Journal of Food Culture   2021  Volume.36  No.3 284 ~ 292

• The Background and Truth of the Controversy over kimchi Suzerainty, And Countermeasures - Focusing o...

• Kim Hong-Ryul

• Korean Journal of Food Culture   2021  Volume.36  No.3 274 ~ 283

• A Study on the Basis and Formation Process of Kimchi¡¯s Uniqueness

• Park Chae-Lin

• Korean Journal of Food Culture   2021  Volume.36  No.3 265 ~ 273

• Effect of Education Experience (Home, School, and Mass Media) on Reducing Practice Behavior of Food-...

• Choi Kyoung-Sook

• Kim Ji-Eun

• Korean Journal of Food Culture   2021  Volume.36  No.3 256 ~ 264

• The Development of Cereal Bars with Dried Anchovy for Chinese Customer Using Check All That Apply (C...

• Oh Ji-Eun

• Yoon Hei-Ryeo

• Korean Journal of Food Culture   2021  Volume.36  No.3 247 ~ 255