IPA Analysis according to the Attributes of the Franchise Coffee Shop Selection of College Students in Busan

Kyung-Hee Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.195-203

DOI:https://doi.org/10.7318/KJFC/2013.28.2.195 Download PDF Export Citation

Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)

Nami Joo^*, Eun A Yun, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.204-211

DOI:https://doi.org/10.7318/KJFC/2013.28.2.204 Download PDF Export Citation

A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -

Soon-Duk Oh^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.1-11

DOI:https://doi.org/10.7318/KJFC/2013.28.1.001 Download PDF Export Citation

An Exploratory Study of Foods Served to Guests of Head Families (Jong-ga)

Yangsuk Kim^*, Yong-Suk Kwon, Young Kim, Jin-Young Lee, Jeong-Sook Choe, Haeng-Ran Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.12-30

DOI:https://doi.org/10.7318/KJFC/2013.28.1.012 Download PDF Export Citation

Analyzing Tableware Arrangement in Korean Table Settings

Wookyoun Cho^3*, Hyewon Kim, Hyeran Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.31-40

DOI:https://doi.org/10.7318/KJFC/2013.28.1.031 Download PDF Export Citation

Coloration Analysis of Korean Table Settings

Wookyoun Cho^3*, Hyeran Lee, Hyewon Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.41-47

DOI:https://doi.org/10.7318/KJFC/2013.28.1.041 Download PDF Export Citation

Analysis of Dietary Habits of Boarding High School Students in Gangwon According to Gender and Stress Levels

Hae-Young Lee^2*, Mi-Nam Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.48-56

DOI:https://doi.org/10.7318/KJFC/2013.28.1.048 Download PDF Export Citation

Physicochemical and Antioxidant Properties of Broccoli Sprouts Cultivated in the Plant Factory System

Mi Hye Kim^1*, Eun Ji Kim, Tae Su Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.57-69

DOI:https://doi.org/10.7318/KJFC/2013.28.1.057 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Chestnut Cookies

Shin Youn Joo^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.70-77

DOI:https://doi.org/10.7318/KJFC/2013.28.1.070 Download PDF Export Citation

The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions

Sang-Pil Hong^1*, Young-Ho Kim, Nam-Hyouck Lee, Yeong-Uk Heo

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.78-88

DOI:https://doi.org/10.7318/KJFC/2013.28.1.078 Download PDF Export Citation

Consumer Awareness and Institutionalization of Nutrition Labeling for Takju

Nami Joo^*, Sanghyun Park, Soo-Jeong Kim, Boram Kim, Hyunjoo Yoon, Jeong Mi Hong, Yong Seon Ahn, Jong Soo Kim, Sang Bae Han, Yohan Yoon

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.89-98

DOI:https://doi.org/10.7318/KJFC/2013.28.1.089 Download PDF Export Citation

Quality Characteristics of Kimchi with Added Stevioside-containing Sweetener

Lee Ju Youn^*, Bae Hyo Ju

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.99-106

DOI:https://doi.org/10.7318/KJFC/2013.28.1.099 Download PDF Export Citation

Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute

Mi-Kyung Kim^1*, Gyu-Hee Lee, Won-Mo Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.107-113

DOI:https://doi.org/10.7318/KJFC/2013.28.1.107 Download PDF Export Citation