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

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Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods

Yoonjeong Kim, Minju Kim, Min-Jung Kang, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.47-60

DOI:https://doi.org/10.7318/KJFC/2022.37.1.47
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A Literature Study on Dry-heat Cooking for Beef in Culinary Literature

Yun Hwa Lee, Jung-Kue Shin, Yeong Mi Byeon, Myeong jun Kim, Min kyung jong, soung jin Park, Jung mu song, Heajung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.473-488

DOI:https://doi.org/10.7318/KJFC/2018.33.6.473
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Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea

Ji-won Yang, Young Ho Kim, Dong-June Park, Nam Hyouck Lee, Youngeon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.26-43

DOI:https://doi.org/10.7318/KJFC/2014.29.1.026
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