Volume.32 No.4 September 2017

• Study on Awareness and Preferences related to Korean Foods among Foreign Muslims Residing in Korea

  Chang-Hyeon Lee, Young Kim, Young Hwang, Jin-young Lee

  Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.275-286

  DOI:https://doi.org/10.7318/KJFC/2017.32.4.275

  Open abstract

• Studies of Restaurants to Identify the Selection Attributes, for Solo Diners using Conjoint Analysis

  Hyunmi Kim, Jihyeon Lee, Lana Chung

  Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.287-294

  DOI:https://doi.org/10.7318/KJFC/2017.32.4.287

  Open abstract

• Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders

  Mi-Jung Kim, So-Yeon Jin

  Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.295-302

  DOI:https://doi.org/10.7318/KJFC/2017.32.4.295

  Open abstract

• Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage

  Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.303-310

  DOI:https://doi.org/10.7318/KJFC/2017.32.4.303

  Open abstract

• Edible Basis and Ingredient Analysis of Song-gi Used for Pyeon of Jong-ga Ancestral Ritual Food

  Chang-Hyeon Lee, Young Kim, Min-Sook Kang, Young-Eun Lee

  Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.311-322

  DOI:https://doi.org/10.7318/KJFC/2017.32.4.311

  Open abstract

• Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato

  Eunsil Choi, Lana Chung

  Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.323-331

  DOI:https://doi.org/10.7318/KJFC/2017.32.4.323

  Open abstract