• Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat

• Lee Jeong-Ah

• Jung Suk-Han, Seol Kuk-Hwan, Kim Hyun-Wook, Cho Soo-Hyun, Kang Sun-Moon

• Korean Journal of Food Culture   2022  Volume.37  No.2 171 ~ 177

• Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium ni...

• Jeon Joo-Young

• Kim Myung-Hyun, Han Young-Sil

• Korean Journal of Food Culture   2022  Volume.37  No.2 162 ~ 170

• Quality Characteristics and Antioxidant Activities of Carrots Based on Pretreatment Conditions

• Choi Jin-Hee

• Chu Ji-Hye, Ryu Hye-Sook

• Korean Journal of Food Culture   2022  Volume.37  No.2 153 ~ 161

• Perception and Demand of Primary Caregivers and Clinical Experts for the Dietary Management of Child...

• Yim Seo-Jeong

• Seo Hye-Ji, Kim Yu-Ri, Oh Ji-Eun

• Korean Journal of Food Culture   2022  Volume.37  No.2 143 ~ 152

• Drivers for Liking Korean Traditional Drinks - By Korean, Chinese, and Vietnamese Children -

• Lee Sol-Ji

• Chung La-Na

• Korean Journal of Food Culture   2022  Volume.37  No.2 133 ~ 142

• The Transition of Masan¡¯s Restaurant Business from 1960s to 1980s

• Lee Kyou-Jin

• Korean Journal of Food Culture   2022  Volume.37  No.2 119 ~ 132

• Comparison of Meal Skipping, Snacking, and Body Weight Perceptions among Urban College Students: On-...

• Choi Sung-Eun

• Lee Yu-Ju

• Korean Journal of Food Culture   2022  Volume.37  No.2 109 ~ 118

• Perception and Choice Attribute of Vegetarians and Omnivores toward Plant-based Foods

• Kim Ga-Hyun

• Oh Ji-Eun, Cho Mi-Sook

• Korean Journal of Food Culture   2022  Volume.37  No.2 99 ~ 108