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Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.353-360

DOI:https://doi.org/10.7318/KJFC/2019.34.3.353
Open abstract
Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun)

Hyun-Jee Kim, Seo-Jin Chung, Miran Kim, Jaehee Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.506-514

DOI:https://doi.org/10.7318/KJFC/2016.31.5.506
Open abstract
Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) According to Different Methods

Kyungmin Kim, Jiyoon Lee, Rak Won Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.348-356

DOI:https://doi.org/10.7318/KJFC/2016.31.4.348
Open abstract
Sensory Characteristics of Rice Confections by Descriptive Analysis

Daeun Jung, Jeong Eun Yang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.105-110

DOI:https://doi.org/10.7318/KJFC/2016.31.1.105
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Properties of jeonbyeong prepared with Artemisia annua L. powder

Eun Woo Moon, Hun Jo Park, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.644-649

DOI:https://doi.org/10.7318/KJFC/2015.30.5.644
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