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

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Quality Characteristics of Dried Noodle Prepared with doenjang Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Sol Kim, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.616-623

DOI:https://doi.org/10.7318/KJFC/2016.31.6.616
Open abstract
Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng

Min-Young Park, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.457-464

DOI:https://doi.org/10.7318/KJFC/2016.31.5.457
Open abstract
Quality Characteristics of Muffin with Added Grape Powder

Hyun-Chul Jeong, Hyeon-Mo Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.498-505

DOI:https://doi.org/10.7318/KJFC/2016.31.5.498
Open abstract
Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.357-363

DOI:https://doi.org/10.7318/KJFC/2016.31.4.357
Open abstract
Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.243-249

DOI:https://doi.org/10.7318/KJFC/2016.31.3.243
Open abstract
The Impact of Coworker Relationship of Employees on Quality of Work Life in Contract Foodservice

Kyung Soo Han, Jung Tak Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.161-169

DOI:https://doi.org/10.7318/KJFC/2016.31.2.161
Open abstract
Effects of Chlorella Powder on Quality Characteristics of Yukwa

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.178-187

DOI:https://doi.org/10.7318/KJFC/2016.31.2.178
Open abstract
Quality Characteristics of Pound Cake with Cranberry Powder

Sung Yuon Lee, Hyun Chul Jeong, Seung Seok Yoo

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.750-756

DOI:https://doi.org/10.7318/KJFC/2015.30.6.750
Open abstract
Quality Characteristics of Tomato Packaged with Functional Film Applied to Essential Oil of Artemisia Princeps Pampanini

Hae Lin You, Min-Sun Chang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.766-772

DOI:https://doi.org/10.7318/KJFC/2015.30.6.766
Open abstract
Physicochemical Characteristics and Antioxidant Activities of Organic Strawberries

Eun-Ji Lee, Min-Sun Jang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.773-777

DOI:https://doi.org/10.7318/KJFC/2015.30.6.773
Open abstract
Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot

Jin Lee, Min-Sun Chang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.778-782

DOI:https://doi.org/10.7318/KJFC/2015.30.6.778
Open abstract
Antioxidant Activities and Quality Characteristics of Organic and Conventional Spinach (Spinacia oleracea)

Shin-Young Lee, Min-Sun Jang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.813-817

DOI:https://doi.org/10.7318/KJFC/2015.30.6.813
Open abstract
Qualitative Research to Understand Environmental Factors of Customer,Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life

Jin Young Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.621-628

DOI:https://doi.org/10.7318/KJFC/2015.30.5.621
Open abstract
Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer’s Life in Contract Foodservice

Jin Young Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.629-643

DOI:https://doi.org/10.7318/KJFC/2015.30.5.629
Open abstract
Quality Properties of Rice Cake Containing Bamboo Sprout Powder

Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

DOI:https://doi.org/10.7318/KJFC/2015.30.5.650
Open abstract
Quality Characteristics of Maejakgwas with Chlorella Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.667-673

DOI:https://doi.org/10.7318/KJFC/2015.30.5.667
Open abstract
Quality Characteristics of Cookies Containing Beetroot Powder

Ki-Bong Park, Ji-Eung Kim, Ji-Yang Park

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.457-462

DOI:https://doi.org/10.7318/KJFC/2015.30.4.457
Open abstract
Physicochemical Characteristics of the Organically Grown Blueberry

Min-Sun Chang, Ae-Rang Lee, Moon-Cheol Jeong, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.463-467

DOI:https://doi.org/10.7318/KJFC/2015.30.4.463
Open abstract
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
Open abstract
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
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