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

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Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck

Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.613-618

DOI:https://doi.org/10.7318/KJFC/2020.35.6.613
Open abstract
Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain

Byeong-Gi Baeg, Jung-Il Cho, Eun-Woo Moon, Jung-Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.233-240

DOI:https://doi.org/10.7318/KJFC/2015.30.2.233
Open abstract
Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly

Jae-In Sim, Seon-Jeong Choi, Jae-Hyun Jeong, Ung-Kyu Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.415-420

DOI:https://doi.org/10.7318/KJFC/2014.29.5.415
Open abstract
The Nutritional Composition of Bamboo Shoots and the Effects of its Fiber on Intestinal Microorganisms

Deok-Young Jhon^2*, Eun-Jin Park

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.502-511

DOI:https://doi.org/10.7318/KJFC/2013.28.5.502
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