Volume.37 No.2 April 2022
-
Perception and Choice Attribute of Vegetarians and Omnivores toward Plant-based Foods
Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.99-108
DOI:https://doi.org/10.7318/KJFC/2022.37.2.99
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.109-118
DOI:https://doi.org/10.7318/KJFC/2022.37.2.109
Open abstract -
The Transition of Masan’s Restaurant Business from 1960s to 1980s
Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.119-132
DOI:https://doi.org/10.7318/KJFC/2022.37.2.119
Open abstract -
Drivers for Liking Korean Traditional Drinks
Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.133-142
DOI:https://doi.org/10.7318/KJFC/2022.37.2.133
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.143-152
DOI:https://doi.org/10.7318/KJFC/2022.37.2.143
Open abstract -
Quality Characteristics and Antioxidant Activities of Carrots Based on Pretreatment Conditions
Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.153-161
DOI:https://doi.org/10.7318/KJFC/2022.37.2.153
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170
DOI:https://doi.org/10.7318/KJFC/2022.37.2.162
Open abstract -
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