Volume.30 No.3 June 2015

• Study of Jang through Culinary Books of Qing Dynasty

  Kye-sook Shin

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.249-266

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.249

  Open abstract

• Literature Review of Spices Used in Cookbooks Published in 1400~1700s

  Soyeong Kim, Jihye Yang, Seungmin Lee, Youngmi Lee

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.267-283

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.267

  Open abstract

• Study on Tenderizing Method of Beef Based on Old Literature from Joseon Dynasty

  Gyung-Hee Cha, Seung-Woo Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.284-295

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.284

  Open abstract

• Study on Donggot-tteok of Chungjae Gwon Beol from the Andong Gwon clan Jong-ga

  Changhyeon Lee, Young Kim, Jinyoung Lee, Minsook Kang

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.296-312

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.296

  Open abstract

• Comparative Analysis on the Effect of Beef Tenderizers in Joseon Dynasty

  Seung-Woo Kim, Gyung-Hee Cha

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.313-323

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.313

  Open abstract

• Study on Usage and Consumption Patterns for Mulnaengmyeon Among Adults in Seoul Metropolitan Area of Korea

  Soh Min Lee, Jin Young Kim, Kwang-Ok Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.324-332

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.324

  Open abstract

• The Effects of Health-related Menu Choice Attributes on Customer Behavioral Intentions at Well-being Restaurants

  Sun-Joo Kim, Meehee Cho

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.333-344

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.333

  Open abstract

• A Survey of Dietary Attitude and Recognition of Leftover Foods-Free Day in Elementary School Students of Chungnam Area

  Song-Hui Chae, Je-Hyuk Lee, Myung Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.345-361

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.345

  Open abstract

• Nutritional Composition and Antioxidative Activity of Different Parts of Taraxacum coreanum and Taraxacum officinale

  Jae-Joon Lee, Hee-Kyung Oh

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.362-369

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.362

  Open abstract

• Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae

  Bae Keun Shin, Suna Kang, Jung In Han, Sunmin Park

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.370-376

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.370

  Open abstract

• Physicochemical Properties of Traditional Liquor with Different Brewing Method of Mit-sool

  Rak-Won Chung

  Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.377-386

  DOI:https://doi.org/10.7318/KJFC/2015.30.3.377

  Open abstract