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

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Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Color Stability of Korean Hanwoo (韓牛) Beef during Long-term Aging

Sun Moon Kang, Dalrae Ahn, Pil-Nam Seong, Jin-Hyoung Kim, Soohyun Cho, Beom-Young Park, Yunseok Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.771-778

DOI:https://doi.org/10.7318/KJFC/2019.34.6.771
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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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Study on Tenderizing Method of Beef Based on Old Literature from Joseon Dynasty

Gyung-Hee Cha, Seung-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.284-295

DOI:https://doi.org/10.7318/KJFC/2015.30.3.284
Open abstract
Comparative Analysis on the Effect of Beef Tenderizers in Joseon Dynasty

Seung-Woo Kim, Gyung-Hee Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.313-323

DOI:https://doi.org/10.7318/KJFC/2015.30.3.313
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Study on Dietary Usage and Prohibition on Beef in Joseon Dynasty

Seung-Woo Kim, Gyung-Hee Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.64-76

DOI:https://doi.org/10.7318/KJFC/2015.30.1.064
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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
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