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The Adaptation Process of Korean Food for Chinese
Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.99-110
DOI:https://doi.org/10.7318/KJFC/2017.32.2.099
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Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine
Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.144-149
DOI:https://doi.org/10.7318/KJFC/2017.32.2.144
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Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.489-497
DOI:https://doi.org/10.7318/KJFC/2016.31.5.489
Open abstract -
Perception and Preference for Korean Food among Chinese Students Residing in Korea and China
Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.261-268
DOI:https://doi.org/10.7318/KJFC/2016.31.4.261
Open abstract -
Comparative Analysis of Contents of Nogajae’s「Jusikbangmun」 and Its Different Version
Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.269-285
DOI:https://doi.org/10.7318/KJFC/2016.31.4.269
Open abstract -
Analysis of Trends and Contents of Ancestral Ritual Foods of Korean Jong-ga
Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.286-299
DOI:https://doi.org/10.7318/KJFC/2016.31.4.286
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Study on Dasik’s Recipe of Jong-Ga (Head Family) in Gyeongbuk Area
Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.325-338
DOI:https://doi.org/10.7318/KJFC/2016.31.4.325
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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
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Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.131-140
DOI:https://doi.org/10.7318/KJFC/2016.31.2.131
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Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.96-104
DOI:https://doi.org/10.7318/KJFC/2016.31.1.096
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.726-735
DOI:https://doi.org/10.7318/KJFC/2015.30.6.726
Open abstract -
Korean Food Acculturation Phenomena of Married Immigrant Women and Their Children’s Eating Habits
Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.545-551
DOI:https://doi.org/10.7318/KJFC/2015.30.5.545
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Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.406-412
DOI:https://doi.org/10.7318/KJFC/2015.30.4.406
Open abstract -
Comparative Study on Dietary Life of Southeast Asian Workers Living in South Korea
Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.422-431
DOI:https://doi.org/10.7318/KJFC/2015.30.4.422
Open abstract -
Literature Review of Korean Traditional Beverage Recipes
Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.8-19
DOI:https://doi.org/10.7318/KJFC/2015.30.1.008
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.567-576
DOI:https://doi.org/10.7318/KJFC/2014.29.6.567
Open abstract -
Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong
Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.637-647
DOI:https://doi.org/10.7318/KJFC/2014.29.6.637
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Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.437-443
DOI:https://doi.org/10.7318/KJFC/2014.29.5.437
Open abstract -
A Survey on the Recognition and the Preference of Bibimbab with Students in Bayreuther, Germany
Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.307-313
DOI:https://doi.org/10.7318/KJFC/2014.29.4.307
Open abstract -
Study on Recognition and Attitudes towards Korean Food in Korean Food Culture Publicity Event
Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.314-325
DOI:https://doi.org/10.7318/KJFC/2014.29.4.314
Open abstract