:: Journal of The Korean Society of Food Culture ::

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Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

Hee-Sook Cho^2*, Bock-Hee Park, Ji-Young Yoo

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.312-319

DOI:https://doi.org/10.7318/KJFC/2013.28.3.312 Download PDF Export Citation
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Quality Characteristics of Omija (Schizandra chinesis Baillon) Extracts Under Various Conditions for Beverage Production

Sung Hee Min^*

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.320-327

DOI:https://doi.org/10.7318/KJFC/2013.28.3.320 Download PDF Export Citation
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A Study on Health-related Lifestyles and Intention Toward Breast-Feeding in Korean University Students

Wha Jin Hyun^*, Jo Yoon Lee, Kang Wook Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.125-134

DOI:https://doi.org/10.7318/KJFC/2013.28.2.125 Download PDF Export Citation
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A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -

Soon-Duk Oh^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.1-11

DOI:https://doi.org/10.7318/KJFC/2013.28.1.001 Download PDF Export Citation
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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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- E-mail: foodculture@food-culture.or.kr