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Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.349-361
DOI:https://doi.org/10.7318/KJFC/2021.36.4.349
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Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.265-277
DOI:https://doi.org/10.7318/KJFC/2020.35.3.265
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Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.86-96
DOI:https://doi.org/10.7318/KJFC/2020.35.1.86
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Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.553-566
DOI:https://doi.org/10.7318/KJFC/2019.34.5.553
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Study of the Dietary Behaviors and Adaptation for Korean Foods among International Students in Busan
Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.112-124
DOI:https://doi.org/10.7318/KJFC/2018.33.2.112
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The Adaptation Process of Korean Food for Chinese
Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.99-110
DOI:https://doi.org/10.7318/KJFC/2017.32.2.099
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Effects of Dietary Education on Low-sodium Diet Adaptation
Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.212-221
DOI:https://doi.org/10.7318/KJFC/2014.29.2.212
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