Volume.29 No.3 June 2014

• Survey Study: How Customer Attributes and Menu Selection Criteria are Related to Customer Support for Menu Labeling

  Sun-Joo Kim, Meehee Cho

  Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.231-239

  DOI:https://doi.org/10.7318/KJFC/2014.29.3.231

  Open abstract

• The Upper Grade Elementary Student’s Parents’ Awareness and Preference of Korean Traditional Foods in ChungNam Area

  Min Jeong Kang, OkHwa Jhee

  Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.240-249

  DOI:https://doi.org/10.7318/KJFC/2014.29.3.240

  Open abstract

• The Impact of Korean Wave Cultural Contents on the Purchase of Han-Sik (Korean food) and Korean Product

  Bong-Kyu Shin, Mi-Hyun Oh, Tack-Su Shin, Yoon-Sun Kim, Sang-Mi You, Gi-Youp Roh, Kyoung-Wan Jung

  Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.250-258

  DOI:https://doi.org/10.7318/KJFC/2014.29.3.250

  Open abstract

• Effects of Viewing Motivations on Viewing Preferences and Viewing Intentions of Television Food Programs

  Se-Kyung An, Bum-Jun Lee

  Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.259-269

  DOI:https://doi.org/10.7318/KJFC/2014.29.3.259

  Open abstract

• Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage

  Kyung-Mi Kim, Young-Eun Chang, Jae-Joon Lee, Hee-Kyung Oh

  Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.270-277

  DOI:https://doi.org/10.7318/KJFC/2014.29.3.270

  Open abstract

• Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines

  Seul Lee, Hey-Kyung Moon, Su-Won Lee, Jae-Nam Moon, Dong-Hwan Kim, Gwi-Young Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.278-285

  DOI:https://doi.org/10.7318/KJFC/2014.29.3.278

  Open abstract

• Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration

  Da-Mee Kim, Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.286-297

  DOI:https://doi.org/10.7318/KJFC/2014.29.3.286

  Open abstract

• Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder

  Seong-Yun Hwang, Kum-Ja Oh, Kun-Og Kang

  Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.298-306

  DOI:https://doi.org/10.7318/KJFC/2014.29.3.298

  Open abstract