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

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School Foodservice Nutritionists’ Perception on the Standardization of Food Ingredients in the Procurement System

Jae-Min Kim, Chang-Sik Kim, Yoon-Joung Jang, Ji-Hee Han, Sunny Ham

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.427-433

DOI:https://doi.org/10.7318/KJFC/2018.33.5.427
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Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel)

Garam Choi, Sol Lee, Kyong Ae Lee, Malshick Shin, Hyang Sook Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.119-128

DOI:https://doi.org/10.7318/KJFC/2014.29.1.119
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