간행물
Food Quality and Culture
- 발행기관 한국식생활문화학회
- 자료유형 학술지
- 간기 반년간
- ISSN 1976-6807 (Print)
- 수록기간 2007 ~ 2009
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
최근논문
Vol.3 No. 2
(2009년 12월)
더보기
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Effects of Olive Oil on the Quality Characteristics of Yellow Layer CakeYeoung-Ae Kimpp.49-52
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Quality Characteristics of Frozen Stored Mungbean Starch Gels Added with Sucrose Fatty Acid EsterEun Jung Choi,Myung Suk Ohpp.53-58
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Quality Characteristics of Sorbitol Added Walnut-sulgiJunghee Choi,Junghee Lee,Younghee Choi,Yaeja Lee,Seungmin Leepp.59-63
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Understanding the Drivers of Liking for Makgeolli, a Traditional Korean Fermented AlcoholicHye-Seon Kim,Jae-Hwang Cho,Seon-Young Kim,Hye-Eun Kim,A-Hyun Lee,Jee-Hwa Chun,Seo-Jin Chungpp.64-68
