• Journal: Food Quality and Culture
  • K D C: 594
  • D D C: 641
Effects of Olive Oil on the Quality Characteristics of Yellow Layer Cake
Yeoung-Ae Kim
Food Quality and Culture Vol.3 No. 2 | pp.49-52 | 2009년 12월 | 한국식생활문화학회
Quality Characteristics of Sorbitol Added Walnut-sulgi
Junghee Choi; Junghee Lee; Younghee Choi; Yaeja Lee; Seungmin Lee
Food Quality and Culture Vol.3 No. 2 | pp.59-63 | 2009년 12월 | 한국식생활문화학회
Understanding the Drivers of Liking for Makgeolli, a Traditional Korean Fermented Alcoholic
Hye-Seon Kim; Jae-Hwang Cho; Seon-Young Kim; Hye-Eun Kim; A-Hyun Lee; Jee-Hwa Chun; Seo-Jin Chung
Food Quality and Culture Vol.3 No. 2 | pp.64-68 | 2009년 12월 | 한국식생활문화학회
Investigation of Sun-cuisine in Modern Culinary Literature
Woo Kyoun Cho; Young Eun Lee; Shinbi Lee; Mi Sook Cho
Food Quality and Culture Vol.3 No. 2 | pp.69-73 | 2009년 12월 | 한국식생활문화학회
Consumer Recognition Survey for Establishing the Reasonable Expiration Dates of Health Functional Foods
Soo-Jin Youn; Joo-Youn Park; Hee-Su Kim; Eun-Jin Kang; Kil-Jin Kang; Hye-Kyung Park; Gun-Hee Kim
Food Quality and Culture Vol.3 No. 2 | pp.74-81 | 2009년 12월 | 한국식생활문화학회
Development of Web Pages for Consumer Education on Health Claims on Health/Functional Food
Eun-Jin Kang; Gun-Hee Kim
Food Quality and Culture Vol.3 No. 2 | pp.82-88 | 2009년 12월 | 한국식생활문화학회
Effects of Addition of Herbs on Pork Patties during Storage
Min-Hee Choi; Hai-Jung Chung
Food Quality and Culture Vol.3 No. 2 | pp.89-93 | 2009년 12월 | 한국식생활문화학회