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Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.540-546
DOI:https://doi.org/10.7318/KJFC/2022.37.6.540 Download PDF Export Citation
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Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.47-60
DOI:https://doi.org/10.7318/KJFC/2022.37.1.47 Download PDF Export Citation
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A Study on the Basis and Formation Process of Kimchi’s Uniqueness
Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.265-273
DOI:https://doi.org/10.7318/KJFC/2021.36.3.265 Download PDF Export Citation
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Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.143-157
DOI:https://doi.org/10.7318/KJFC/2021.36.2.143 Download PDF Export Citation
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Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.107-116
DOI:https://doi.org/10.7318/KJFC/2020.35.1.107 Download PDF Export Citation
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A Study on the Kimchi Recipe in the Early Joseon Dynasty through 「Juchochimjeobang」
Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.333-360
DOI:https://doi.org/10.7318/KJFC/2017.32.5.333 Download PDF Export Citation
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Anti-cancer and Immuno-stimulatory Effects of Vegetable Soup on CT26 Cancer Cells
Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.453-464
DOI:https://doi.org/10.7318/KJFC/2017.32.5.453 Download PDF Export Citation
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