Volume.40 No.2 April 2025

• The Effect of Selection Attributes on Loyalty for Weak Line Flower Tea

  Nosuk Park

  Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.71-81

  DOI:https://doi.org/10.7318/KJFC/2025.40.2.71 Download PDF Export Citation

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• The Importance of Primitive Pottery Culture in the Korean Foodways

  Cherl-Ho Lee

  Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.82-91

  DOI:https://doi.org/10.7318/KJFC/2025.40.2.82 Download PDF Export Citation

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• Changes in the Sodium Content of Different Types of Kimchi During Storage: A Preliminary Study to Assess the Actual Sodium Intake and Improv the Food Composition Database

  Jiyu Choi, So-young Kim

  Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.92-103

  DOI:https://doi.org/10.7318/KJFC/2025.40.2.92 Download PDF Export Citation

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• A Study on the Dietary Intake and Quality of Life (EQ-5D) of Elderly Single-Person and Multi-Person Households

  Seung Jae Lee

  Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.104-112

  DOI:https://doi.org/10.7318/KJFC/2025.40.2.104 Download PDF Export Citation

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