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Korean Journal of Food Culture
Search Results :
10
  
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1
Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder
Kang Nam-E
Xiu Bao Wu, Kim Eun-Kyung, Kim Hae-Young
Korean Journal of Food Culture
2020 Volume.35 No.1 117 ~ 125
2
Association Between Fruit and Vegetable Consumption and Mental Health According to Physical Activity
...
Ji Ji-E
Kim Yoo-Kyeong, Shin Woo-Kyoung
Korean Journal of Food Culture
2020 Volume.35 No.1 107 ~ 116
3
Dietary Behaviors of Preschool Children and Food Allergy Prevalence of Preschool Childcare Facilitie
...
Yang Eun-Ju
Korean Journal of Food Culture
2020 Volume.35 No.1 97 ~ 106
4
Study of the Dietary Behaviors and Adaptation for Korean Foods among Central Asian Workers Living in
...
Lee Eun-Jung
Lee Kyung-Ran
Korean Journal of Food Culture
2020 Volume.35 No.1 86 ~ 96
5
Analysis for the Need to Support Kindergartens based on Perception of Parent regarding Important Fac
...
Jeong Ji-Yeong
Kim Yu-Ri, Kim Gun-Hee, Oh Ji-Eun
Korean Journal of Food Culture
2020 Volume.35 No.1 79 ~ 85
6
Analyzing Research Trends of Food Tourism Using Text Mining Techniques
Shin Seo-Young
Lee Bum-Jun
Korean Journal of Food Culture
2020 Volume.35 No.1 65 ~ 78
7
A Study on Importance and Satisfaction of Michelin Restaurant Selection Attributes - Starred Restaur
...
Do Hyun-Wook
Korean Journal of Food Culture
2020 Volume.35 No.1 55 ~ 64
8
Review of Literature on Food Preservation of the Early Joseon Dynasty
Kim Myeong-Jun
Cha Gyung-Hee, Chung Hea-Jung
Korean Journal of Food Culture
2020 Volume.35 No.1 28 ~ 54
9
Study on the 16th century Noble Lineage¡¯s Rites and Seasonal Food Recorded in the Shaemirook
Kim Mi-Hye
Korean Journal of Food Culture
2020 Volume.35 No.1 14 ~ 27
10
A Literature Study on the Jang (Fermented Soybean Sauce) in the First Half of the Joseon Dynasty
Han Bok-Ryo
Kim Gwi-Young
Korean Journal of Food Culture
2020 Volume.35 No.1 1 ~ 13