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Korean Journal of Food Culture
Search Results :
55
  
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1
Health Risks in relation to Dietary Changes in Korean Americans
¾çÀºÁÖ/Yang, Eun-Ju
±èÈ¿µ/¼Û¿ø¿Á/Kim, Wha-Young/Song, Won-Ok
Korean Journal of Food Culture
2001 Volume.16 No.5 515 ~ 524
2
Contents of Total Flavonoid and Biological Activities of Edible Plants
, ,
Korean Journal of Food Culture
2001 Volume.16 No.5 504 ~ 514
3
A Study on Nutrient Intake of College Student in Seoul and Yanbian
JohnUhmacher,
Korean Journal of Food Culture
2001 Volume.16 No.5 492 ~ 503
4
Analysis Study on Various Factors Related to Perception of Traditional Beverage
,
Korean Journal of Food Culture
2001 Volume.16 No.5 483 ~ 491
5
General Feature and Ginsenoside Content of 6 years Old Ginseng(Panax ginseng C. A. Meyer) Root
, ,
Korean Journal of Food Culture
2001 Volume.16 No.5 478 ~ 482
6
Effect of the Garlic on the Fermentation and Quality of Kimchi
, ,
Korean Journal of Food Culture
2001 Volume.16 No.5 470 ~ 477
7
The Changes of Vit.D_2 and Vit.B_2 Contents according to Ultraviolet rays and Cooking Methods of Mus
...
,
Korean Journal of Food Culture
2001 Volume.16 No.5 463 ~ 469
8
Nutrition Intakes and Relations to the Obesity and the Prevalence of Anemia In Preschool Children Li
...
Korean Journal of Food Culture
2001 Volume.16 No.5 451 ~ 462
9
Comparative Analysis of Satisfaction Level on Hospital Foods in Elderly and Middle Aged Patients
Korean Journal of Food Culture
2001 Volume.16 No.5 442 ~ 450
10
Changes in Physicochemical and Microbiological Properties in Low-Temperature and Long-Term Fermented
...
,
Korean Journal of Food Culture
2001 Volume.16 No.5 431 ~ 441
11
Job Importance and Job Satisfaction among Elementary School Foodservice dietitians in Seoul
Korean Journal of Food Culture
2001 Volume.16 No.5 423 ~ 430
12
Effect of Corn Peptide on the Lipid Metabolism in Rats
Korean Journal of Food Culture
2001 Volume.16 No.5 416 ~ 422
13
The Assessment of Food Supplier`s Work Importance and Performance
Korean Journal of Food Culture
2001 Volume.16 No.5 407 ~ 415
14
Effect of Addition of Minor ingredients for the Quality Characteristics of Sulgiduk
ÀÌ°¡¼ø/Lee, Ka-Soon
ÀÌÁÖÂù/ÀÌÁ¾±¹/¹Ú¿øÁ¾/Lee, Joo-Chan/Lee, Jong Kuk/Park, Won-Jong
Korean Journal of Food Culture
2001 Volume.16 No.5 399 ~ 406
15
Change of Biologically Functional Compounds of Pimpinella brachycarpa(Chamnamul) by Blanching Condit
...
,
Korean Journal of Food Culture
2001 Volume.16 No.4 388 ~ 397
16
A Study of Female College Students Breakfast Behavior and Ideal Breakfast Type
Korean Journal of Food Culture
2001 Volume.16 No.4 378 ~ 387
17
Quality Characteristics and Brewing of Li
Korean Journal of Food Culture
2001 Volume.16 No.4 371 ~ 377
18
Effect of Barley Bread Using Sourdough Prepared by Enterococcus sp. and Lactobacillus sp.
Korean Journal of Food Culture
2001 Volume.16 No.4 361 ~ 370
19
Effect of Prepared by Enterococcus sp. And Lactobacillus sp. On the Quality of Barley Bread
Korean Journal of Food Culture
2001 Volume.16 No.4 354 ~ 360
20
Comparative Study on Dietary Patterns of Korean-Chinese and Koreans
, , ,
Korean Journal of Food Culture
2001 Volume.16 No.4 341 ~ 353
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