Study on Tenderizing Method of Beef Based on Old Literature from Joseon Dynasty

Gyung-Hee Cha, Seung-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.284-295

DOI:https://doi.org/10.7318/KJFC/2015.30.3.284 Download PDF Export Citation

Study on Donggot-tteok of Chungjae Gwon Beol from the Andong Gwon clan Jong-ga

Changhyeon Lee, Young Kim, Jinyoung Lee, Minsook Kang

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.296-312

DOI:https://doi.org/10.7318/KJFC/2015.30.3.296 Download PDF Export Citation

Comparative Analysis on the Effect of Beef Tenderizers in Joseon Dynasty

Seung-Woo Kim, Gyung-Hee Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.313-323

DOI:https://doi.org/10.7318/KJFC/2015.30.3.313 Download PDF Export Citation

Study on Usage and Consumption Patterns for Mulnaengmyeon Among Adults in Seoul Metropolitan Area of Korea

Soh Min Lee, Jin Young Kim, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.324-332

DOI:https://doi.org/10.7318/KJFC/2015.30.3.324 Download PDF Export Citation

The Effects of Health-related Menu Choice Attributes on Customer Behavioral Intentions at Well-being Restaurants

Sun-Joo Kim, Meehee Cho

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.333-344

DOI:https://doi.org/10.7318/KJFC/2015.30.3.333 Download PDF Export Citation

A Survey of Dietary Attitude and Recognition of Leftover Foods-Free Day in Elementary School Students of Chungnam Area

Song-Hui Chae, Je-Hyuk Lee, Myung Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.345-361

DOI:https://doi.org/10.7318/KJFC/2015.30.3.345 Download PDF Export Citation

Nutritional Composition and Antioxidative Activity of Different Parts of Taraxacum coreanum and Taraxacum officinale

Jae-Joon Lee, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.362-369

DOI:https://doi.org/10.7318/KJFC/2015.30.3.362 Download PDF Export Citation

Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae

Bae Keun Shin, Suna Kang, Jung In Han, Sunmin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.370-376

DOI:https://doi.org/10.7318/KJFC/2015.30.3.370 Download PDF Export Citation

Physicochemical Properties of Traditional Liquor with Different Brewing Method of Mit-sool

Rak-Won Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.377-386

DOI:https://doi.org/10.7318/KJFC/2015.30.3.377 Download PDF Export Citation

Contents and Value in Jasonbojeon Choi’s Recipe book of Shin-chang Maeng’s Family

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.137-149

DOI:https://doi.org/10.7318/KJFC/2015.30.2.137 Download PDF Export Citation

Literature Review of GichukJinchanEuigwe Table Setting with Focus on JagyeongjeonJeongilJinbyulhangua

Hayun Kim, Jinsuk Yang, Myunghee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.150-157

DOI:https://doi.org/10.7318/KJFC/2015.30.2.150 Download PDF Export Citation

Food Culture of Koryo Dynasty from Viewpoint of Marine Relics of Taean Mado Shipwreck No. 3

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.158-169

DOI:https://doi.org/10.7318/KJFC/2015.30.2.158 Download PDF Export Citation

Study on Tourism Customers’ Behaviors and Attitudes towards Local Food and

Hei Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.170-181

DOI:https://doi.org/10.7318/KJFC/2015.30.2.170 Download PDF Export Citation

Study on Mutual Relationship between Color Marketing and RTD Coffee Industry in Korea - Consumer Perception of Cup Coffee Sold in Retail Stores -

Minhwa Kang, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.182-189

DOI:https://doi.org/10.7318/KJFC/2015.30.2.182 Download PDF Export Citation

Customer’ Perceptions of Motivators, Barriers, and Expansion of Menu Labeling in Restaurants

Yoo-Sun Chung, Il-Sun Yang, Sunny Ham

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.190-196

DOI:https://doi.org/10.7318/KJFC/2015.30.2.190 Download PDF Export Citation

Protective Effect of Fresh Ginseng Kkakdugi against LPS-induced Inflammation in RAW264.7 Macrophages

Se-Mi Kim, Young-Joo Jeon, Hyun-Ji Sim, Young-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.197-205

DOI:https://doi.org/10.7318/KJFC/2015.30.2.197 Download PDF Export Citation

Quality Characteristics of Cookies Containing Ligularia fischeri Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.206-212

DOI:https://doi.org/10.7318/KJFC/2015.30.2.206 Download PDF Export Citation

Study on Quality Characteristics of Fish Paste Containing cheonggukjang Powder

Bock-Hee Park, Hee-Sook Cho, Seoung-Hee Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.213-219

DOI:https://doi.org/10.7318/KJFC/2015.30.2.213 Download PDF Export Citation

Comparison of Antioxidant and Nitrite Scavenging Activities of Different Colored

Hai-Jung Chung, Cheon-Jei Kim, Yun-Sang Choi

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.220-226

DOI:https://doi.org/10.7318/KJFC/2015.30.2.220 Download PDF Export Citation

Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

Bock-Hee Park, Gyong-Mi Ko, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.227-232

DOI:https://doi.org/10.7318/KJFC/2015.30.2.227 Download PDF Export Citation