Volume.32 No.3 June 2017

• Acceptance of Korean Menu Items and Its Association with a Degree of Food Neophobia among South-east Asian Muslim Consumers in Korea

  Hee-Jung Park, Hyun-Kyou Shim, Seong-Jun Chang, Jae-Hee Hong

  Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.175-184

  DOI:https://doi.org/10.7318/KJFC/2017.32.3.175

  Open abstract

• The Research of Sugar’s Application and Consumption Culture in the Modern Times’ Cooking Book (1910-1948)

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.185-203

  DOI:https://doi.org/10.7318/KJFC/2017.32.3.185

  Open abstract

• Perception and Preference of Korean Food of University Students in Yanbian, China

  Kyung Hee Hong

  Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.204-214

  DOI:https://doi.org/10.7318/KJFC/2017.32.3.204

  Open abstract

• Perception and Preference of Korean Food of University Students in Yanbian, China

  Kyung Hee Hong

  Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.215-226

  DOI:https://doi.org/10.7318/KJFC/2017.32.3.215

  Open abstract

• Quality Characteristics of Spring Kimchi Cabbage by Storage Conditions and Period

  Sun-Duk Cho, Hye-Yeol Bang, Eunhyang Kim, SoHyeon You, Byeong-Sam Kim, Gun-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.227-234

  DOI:https://doi.org/10.7318/KJFC/2017.32.3.227

  Open abstract

• Quality Characteristics of Dried Type Sodium-Reduced bibimbap using Dandelion Complex Powder

  Ji-Hyun Park, Ha-Na Ra, Hae-Young Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.235-243

  DOI:https://doi.org/10.7318/KJFC/2017.32.3.235

  Open abstract

• Consumer Perception Survey for the Improvement of Nutrition Labeling (Nutrition Comparative Claim) on Sodium Content

  Eun- Jin Kang, Hwa Jung Lee, Kyung Mi Hwang, Yong Eui Koo, Gun-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.244-257

  DOI:https://doi.org/10.7318/KJFC/2017.32.3.244

  Open abstract

• A Study of Health Communication Method for Reducing Sodium Intake bases on Theory of Planned Behavior

  Tae-Shik Hahm, Tae-Yeon Lee

  Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.258-265

  DOI:https://doi.org/10.7318/KJFC/2017.32.3.258

  Open abstract

• Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach

  Ryuri Song, Seo-jin Chung, Sun-a Cho

  Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.266-274

  DOI:https://doi.org/10.7318/KJFC/2017.32.3.266

  Open abstract