Volume.33 No.4 August 2018

• WTP Estimation in Low Fat Pork Meat Consumption

  Hio-Jung Shin, Saem Lee

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.299-306

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.299

  Open abstract

• A Study on the Food Culture in the Early Joseon Dynasty through Gyemiseo (癸未書)

  Han Bok-Ryo, Kim Gwi-Young

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.307-321

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.307

  Open abstract

• Study of the Soonjo GichukJinchanEuigweJagyeongjeonJeongilMisu in 1829

  Ha-yun Kim, Myung-Hee Kim, Ah-Hyeon Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.322-329

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.322

  Open abstract

• Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)

  Mi-Jung Kim, So-Yeon Jin

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.330-336

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.330

  Open abstract

• Effect of Germinated Brown Rice on LPS-Induced Inflammation in Adipocytes

  Mi-Young Park

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.337-344

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.337

  Open abstract

• Consumer Perception of GM Food: Factors that Influence Purchasing of GM Food in South Korea

  Wooyoung Kim, Jinkyung Choi

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.345-353

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.345

  Open abstract

• Effects of Selection Attributes on Satisfaction and Relationship Retention in Yaksun Cuisine

  Dae Soon Park

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.354-362

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.354

  Open abstract

• Study on the Acceptance Process of Milk and Dairy Products in Korea during the 19th Century and the Japanese Colonial Period (1884~1938)

  HyoJin An, Se-Young Oh

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.363-373

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.363

  Open abstract

• Quality Characteristics of Wet Noodles added with Sword Bean Powder

  Bock-Hee Park, Kyeong-Mi Koh, Eun-Raye Jeon

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.374-381

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.374

  Open abstract

• A Study on Royal Cuisine Reported in Sangsikbalgi in Joseon Dynasty

  Eunhye Park, Myunghee Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.382-393

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.382

  Open abstract

• Selection Attributes and Purchasing Perceptions and Attitudes of Protein Snacks According to Individual Health Lifestyle

  Ji Eon Hwang, Ji Eun Oh, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.394-401

  DOI:https://doi.org/10.7318/KJFC/2018.33.4.394

  Open abstract