-
Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat
Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.171-177
DOI:https://doi.org/10.7318/KJFC/2022.37.2.171
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.582-589
DOI:https://doi.org/10.7318/KJFC/2020.35.6.582
Open abstract -
Quality Characteristics of Acorn Bread added with Milk
Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352
DOI:https://doi.org/10.7318/KJFC/2019.34.3.343
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587
DOI:https://doi.org/10.7318/KJFC/2018.33.6.580
Open abstract -
Quality Characteristics of Julpyun with Added Beet Powder
Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.576-582
DOI:https://doi.org/10.7318/KJFC/2017.32.6.576
Open abstract -
Quality Characteristics of Muffin with Added Grape Powder
Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.498-505
DOI:https://doi.org/10.7318/KJFC/2016.31.5.498
Open abstract -
A Study on the Quality Characteristics of Makpyeon Prepared with Dry Milled Rice Powder
Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.235-242
DOI:https://doi.org/10.7318/KJFC/2016.31.3.235
Open abstract -
Quality Properties of Sponge Cake with Added Spergularia marina griseb powder
Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.81-87
DOI:https://doi.org/10.7318/KJFC/2016.31.1.081
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463
DOI:https://doi.org/10.7318/KJFC/2014.29.5.454
Open abstract