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

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Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly

Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Ye-Jin Min, Soo-Hyun Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.362-372

DOI:https://doi.org/10.7318/KJFC/2021.36.4.362
Open abstract
A Study on the Basis and Formation Process of Kimchi’s Uniqueness

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.265-273

DOI:https://doi.org/10.7318/KJFC/2021.36.3.265
Open abstract
Flavoral Essential Oil Components in the Stems of Agastache rugosa for Aromatherapy

Jeong-Mee Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.317-324

DOI:https://doi.org/10.7318/KJFC/2021.36.3.317
Open abstract
Qi-Flavor Theory’ Meaning, Nutrient Content and Anti-Oxidative Activity of Oriental Medicinal Materials with Clear Heat Effect

Sung-Hye Park

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.42-50

DOI:https://doi.org/10.7318/KJFC/2016.31.1.042
Open abstract
Physicochemical Properties of Traditional Liquor with Different Brewing Method of Mit-sool

Rak-Won Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.377-386

DOI:https://doi.org/10.7318/KJFC/2015.30.3.377
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