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Quality Analysis According to Nutritional Content and Storage Period of Pickled Cabbage by Cultivation Region

Min-Seo Jung, Seung-Lim Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.147-155

DOI:https://doi.org/10.7318/KJFC/2024.39.3.147
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
The Background and Truth of the Controversy over Kimchi Suzerainty, And Countermeasures

Hong-Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.274-283

DOI:https://doi.org/10.7318/KJFC/2021.36.3.274
Open abstract
Quality Characteristics of Radish Pickle with Natural Preservatives

Sung Jin Park, Yun-Jeong Choi, Min Jung Lee, Hye-Young Seo, Ye-Rang Yun, Sung Gi Min, Hye Jin Lee, Jae Hong Lee, Seong Ran Kang, Hyun Jung Kim, Sung Hee Park

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.577-581

DOI:https://doi.org/10.7318/KJFC/2020.35.6.577
Open abstract
Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage

Hyun Sook Jung, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.582-589

DOI:https://doi.org/10.7318/KJFC/2020.35.6.582
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