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

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Comparison of Mcrobial and Physicochemical Properties between pogi kimchi and mat kimchi

Eun Woo Moon, Su-Yeon Kim, Yun-Mi Dang, Boyeon Park, Eun Jin Park, Hye Yeon Song, Jisu Yang, So Ra Yoon, Hye-Young Seo, Ji-Hyoung Ha

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2019.34.2.217 Download PDF Export Citation
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Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.357-363

DOI:https://doi.org/10.7318/KJFC/2016.31.4.357 Download PDF Export Citation
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Quality Properties of Rice Cake Containing Bamboo Sprout Powder

Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

DOI:https://doi.org/10.7318/KJFC/2015.30.5.650 Download PDF Export Citation
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Quality Properties of Fish Paste Containing Green Laver Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.421-427

DOI:https://doi.org/10.7318/KJFC/2014.29.5.421 Download PDF Export Citation
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Quality Properties of Barley Kochujang Added wih Germinated Barley Powder

Jae-Sil Seo, In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.187-194

DOI:https://doi.org/10.7318/KJFC/2014.29.2.187 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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- Fax: +82-02-797-6955
- E-mail: foodculture@food-culture.or.kr