Volume.31 No.4 August 2016

• Perception and Preference for Korean Food among Chinese Students Residing in Korea and China

  Su-Hyun Cho, Jae-Hee Kim, Myung-Hee Kim, Won-Jong Lee, Eun-Kyung Kim

  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

  Gyung-Hee Cha

  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

  Changhyeon Lee, Young Kim, Young Hwang, Hyeonmi Kim

  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

  Open abstract

• Analytical Review of Royal Sakmangdalye Cuisine in Sakmangdalye-deungnok

  So-young Lee, Bok-ryo Han

  Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.300-324

  DOI:https://doi.org/10.7318/KJFC/2016.31.4.300

  Open abstract

• Study on Dasik’s Recipe of Jong-Ga (Head Family) in Gyeongbuk Area

  Mo-Ra Park, Bo-Ram Kim, Gwi-Young Kim

  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

  Open abstract

• Analysis on Efficiency of Food Material Distributors and Food Service Companies by DEA

  Ha-Na Min, Suk-Woon Kim, Kyu-Wan Choi

  Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.339-347

  DOI:https://doi.org/10.7318/KJFC/2016.31.4.339

  Open abstract

• Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) According to Different Methods

  Kyungmin Kim, Jiyoon Lee, Rak Won Chung

  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

  Open abstract

• Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder

  In-Duck Park

  Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.357-363

  DOI:https://doi.org/10.7318/KJFC/2016.31.4.357

  Open abstract

• Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts

  Hyun-Wook Do

  Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.364-372

  DOI:https://doi.org/10.7318/KJFC/2016.31.4.364

  Open abstract

• Comparison of Nutrient Intake and Health Indices by the Intake of Noodles

  Juhyeon Kim, Yoon Kyoung Yang

  Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.373-380

  DOI:https://doi.org/10.7318/KJFC/2016.31.4.373

  Open abstract