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Korean Journal of Food Culture
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1
Study on the Characteristic of Physicochemical Quality of Oolong herbs tea by Extraction Conditions
, , ,
Korean Journal of Food Culture
1994 Volume.9 No.4 411 ~ 417
2
A Study on nutritional status and one serving size of commonly comsumed dish in Korean college women
Korean Journal of Food Culture
1994 Volume.9 No.4 401 ~ 409
3
Changes of Component of the Fermented Youbsak Sauce during Fermentation
An Yang-Joon
Korean Journal of Food Culture
1994 Volume.9 No.4 395 ~ 400
4
A Study on Decision-Making Processes of Organic Foods
Korean Journal of Food Culture
1994 Volume.9 No.4 379 ~ 394
5
A Survey on Food Culture of College Student in Seoul Area
,
Korean Journal of Food Culture
1994 Volume.9 No.4 369 ~ 378
6
Study on Traditional Folk Wine of Korea
Korean Journal of Food Culture
1994 Volume.9 No.4 355 ~ 367
7
Study on Traditional Folk Wine of Korea In the Central Region of Korea
Korean Journal of Food Culture
1994 Volume.9 No.4 341 ~ 353
8
Stability and Flavor of Yackwa Fried in Soybean , Cottonseed and Ricebran Oils
,
Korean Journal of Food Culture
1994 Volume.9 No.4 335 ~ 340
9
Changes in pH , Acidity , Organic Acid and Sugar Content of Dough for Jeungpyun During Fermentation
Korean Journal of Food Culture
1994 Volume.9 No.4 329 ~ 333