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

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Quality Characteristics of Goat Meat Tteokgalbi Prepared with the Addition of Centella asiatica Powder

Jeong Ah Lee, Soo-Hyun Cho, Hyoun-Wook Kim, Yunseok Kim, In-Seon Bae

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.336-344

DOI:https://doi.org/10.7318/KJFC/2023.38.5.336
Open abstract
Protein Consumption Market Trends in Korea: Focusing on Meat, Fishery, and Plant-based Protein Foods

Seonghwan Cho, Jooyoung Kim, Eunjin Lee, Junghoon Moon, Haram Eom

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.213-238

DOI:https://doi.org/10.7318/KJFC/2022.37.3.213
Open abstract
Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat

Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.171-177

DOI:https://doi.org/10.7318/KJFC/2022.37.2.171
Open abstract
Water-soluble Vitamin Content in Dishes Containing Meat and Seafood

Minguen Jin, Byung Hee Kim, Min-Hee Kim, Sung Won Yoon, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.502-511

DOI:https://doi.org/10.7318/KJFC/2021.36.5.502
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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
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Effect of the Addition of Various Levels of Pig Head Meat as a Substitute for Rear Leg Meat on the Physico-chemical Quality Characteristics of Non-emulsified, Smoked, and Cooked Sausage during Refrigerated Storage

Sun Moon Kang, Yunseok Kim, Kuk-Hwan Seol, Pil-Nam Seong, Soohyun Cho, Jin-Hyoung Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.76-83

DOI:https://doi.org/10.7318/KJFC/2021.36.1.76
Open abstract
Quality Changes of Smoked Duck Meat Amended with Curcuma longa L. during Storage

In Ok Lee, Hee Kyong Ro

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.68-74

DOI:https://doi.org/10.7318/KJFC/2019.34.1.68
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Study on Sensory Characteristics and Consumer Acceptance of Commercial Soy-meat Products

Mi Ra Kim, Jeong-Eun Yang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.150-161

DOI:https://doi.org/10.7318/KJFC/2017.32.2.150
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Study on Foods of 「Jusikbangmun」from National Central Library Possession in the late Period of Joseon Dynasty

Young-Jin Choi

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.554-572

DOI:https://doi.org/10.7318/KJFC/2016.31.6.554
Open abstract
Food Culture of Tomb of An-Ak No. 3 in Koguryo Dynasty

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.51-63

DOI:https://doi.org/10.7318/KJFC/2016.31.1.051
Open abstract