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Seasonal Change in the Quality Characteristics of Commercial Kimchi
Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.224-232
DOI:https://doi.org/10.7318/KJFC/2019.34.2.224
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.523-530
DOI:https://doi.org/10.7318/KJFC/2018.33.6.523
Open abstract -
The Study on Development of Processed Foods with Chestnut
Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.194-203
DOI:https://doi.org/10.7318/KJFC/2016.31.2.194
Open abstract -
Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup
Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.790-796
DOI:https://doi.org/10.7318/KJFC/2015.30.6.790
Open abstract -
Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines
Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.278-285
DOI:https://doi.org/10.7318/KJFC/2014.29.3.278
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.480-487
DOI:https://doi.org/10.7318/KJFC/2013.28.5.480
Open abstract