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

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Effects of Various Temperatures and Packaging Methods on the Storage Properties of Hanwoo Tenderloin

Jong-Hui Kim, Eun-Seon Lee, Mi-Hwa Oh

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.119-126

DOI:https://doi.org/10.7318/KJFC/2024.39.2.119
Open abstract
Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

Mingeun Jin, Ahyeong Jeon, Jihyun Kwon, Naeun Kim, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.308-316

DOI:https://doi.org/10.7318/KJFC/2021.36.3.308
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
Open abstract
Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Color Stability of Korean Hanwoo (韓牛) Beef during Long-term Aging

Sun Moon Kang, Dalrae Ahn, Pil-Nam Seong, Jin-Hyoung Kim, Soohyun Cho, Beom-Young Park, Yunseok Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.771-778

DOI:https://doi.org/10.7318/KJFC/2019.34.6.771
Open abstract
Quality Characteristics of Acorn Bread added with Milk

Jeong-Mee Kim, Jung-Im Joo

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352

DOI:https://doi.org/10.7318/KJFC/2019.34.3.343
Open abstract
Effect of Low-Temperature Conditions on Expansion of Choux

Myoung Ae Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.276-282

DOI:https://doi.org/10.7318/KJFC/2018.33.3.276
Open abstract
Effect of Biogenic Amines in Makgeolli on Hangovers

Soon Mi Kim^2*, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.533-538

DOI:https://doi.org/10.7318/KJFC/2013.28.5.533
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