:: Journal of The Korean Society of Food Culture ::

Journal Search Engine

Quality Characteristics of Omija (Schizandra chinesis Baillon) Extracts Under Various Conditions for Beverage Production

Sung Hee Min^*

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.320-327

DOI:https://doi.org/10.7318/KJFC/2013.28.3.320
Open abstract
Comparative Study on Awareness, Preference and Sensory Evaluation of Kimchi in Chinese and Korean Students Residing in Korea

Ryowon Choue^1,2*, Do Yeon Kim^1,2, Hansongyi Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.158-166

DOI:https://doi.org/10.7318/KJFC/2013.28.2.158
Open abstract

1|2|3

Copyright © Korean Society of Food Culture. All right reserved.