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

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An Investigation of the Relative Importance of the Selection Attributes of School Milk Programs by Conjoint Analysis

Moon-kyung Park, Hye-young Kim, Hee-joon Baek, Yun-hui Jeong

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.429-437

DOI:https://doi.org/10.7318/KJFC/2022.37.5.429
Open abstract
Investigation of the Relative Importance and Optimal Utility on Choice Attributes of Fermented Milk

Moon-kyung Park

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.719-725

DOI:https://doi.org/10.7318/KJFC/2019.34.6.719
Open abstract
Quality Characteristics of Acorn Bread added with Milk

Jeong-Mee Kim, Jung-Im Joo

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352

DOI:https://doi.org/10.7318/KJFC/2019.34.3.343
Open abstract
Study on the Acceptance Process of Milk and Dairy Products in Korea during the 19th Century and the Japanese Colonial Period (1884~1938)

HyoJin An, Se-Young Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.363-373

DOI:https://doi.org/10.7318/KJFC/2018.33.4.363
Open abstract
Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk

Jeong-Mee Kim, Gye-Soon Yoon, Jung Im Joo

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.605-615

DOI:https://doi.org/10.7318/KJFC/2016.31.6.605
Open abstract
Production and Supply of Milk in Joseon during Japanese Colonial Period (1910~1945)

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.400-410

DOI:https://doi.org/10.7318/KJFC/2016.31.5.400
Open abstract
Study on Nutrition Knowledge, Perception, and Intake Frequency of Milk and Milk Products among Middle School Students in Chuncheon Area

Ji Min Han, Sung Hee Min, Min June Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.205-212

DOI:https://doi.org/10.7318/KJFC/2016.31.3.205
Open abstract
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
Open abstract
Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout

Da-Hye Jeong, Chul-Jai Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.77-85

DOI:https://doi.org/10.7318/KJFC/2015.30.1.077
Open abstract
Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion

Yu-Kyung Kwon, Chul-Jai Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.86-96

DOI:https://doi.org/10.7318/KJFC/2015.30.1.086
Open abstract
Comparison of Obesity Level and Eating Habits According to Intake Experience of Mother’s Milk and Eating Habits of Baby Foods by Elementary School Students

Hyung Joo Yoon, Myung Hee Kim, Ki-Hyo Jang, Je-Hyuk Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.380-389

DOI:https://doi.org/10.7318/KJFC/2014.29.5.380
Open abstract
Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle

Nami Joo^*, Suhjung Hwang, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.392-400

DOI:https://doi.org/10.7318/KJFC/2013.28.4.392
Open abstract