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

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Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods

Hae-Yeon Choi, Jin-Seong Kim, Eun-Seong Go, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.325-332

DOI:https://doi.org/10.7318/KJFC/2021.36.3.325
Open abstract
Sensory and Microbial Characteristics of a Rice Processed Snack using Sweet Pumpkin Powder for Infants

Eunkyung Kim, Xiubao Wu, Kunyoung Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.261-267

DOI:https://doi.org/10.7318/KJFC/2018.33.3.261
Open abstract
Quality Characteristics and Anti-Oral microbial Activity of Jelly Using Bamboo (Phyllostachys nigra var. henonis) Leaves Extract

Kyung-Lan Park, Sung-Tae Kang, Min-Ju Kim, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.283-290

DOI:https://doi.org/10.7318/KJFC/2018.33.3.283
Open abstract
Preparation of Fermented Citrus Peels Extracts for Their Antimicrobial Activity against Campylobacter jejuni

Ji-Min Chun, Ji-Hyun Bae

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.475-480

DOI:https://doi.org/10.7318/KJFC/2015.30.4.475
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