토끼고기의 영양성분 및 품질특성 평가.
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- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 171, doi. 10.7318/KJFC/2022.37.2.171
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- Article
Works matching IS 12257060 AND DT 2022 AND VI 37 AND IP 2
Results: 8
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2
물엉겅퀴 분말을 첨가한 머핀의 항산화 활성 및 품질특성.
- Published in:
- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 162, doi. 10.7318/KJFC/2022.37.2.162
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- Article
3
전처리 조건에 따른 당근의 품질특성과 항산화 활성.
- Published in:
- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 153, doi. 10.7318/KJFC/2022.37.2.153
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- Article
4
국내 갈락토스혈증 아동의 식생활 관리에 대한 주 보호자와 임상전문가의 인식 및 지원 요구도 조사.
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- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 143, doi. 10.7318/KJFC/2022.37.2.143
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- Article
5
한국 전통 음료의 소비자 기호도 분석 - 한국·중국·베트남 어린이 대상.
- Published in:
- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 133, doi. 10.7318/KJFC/2022.37.2.133
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- Article
6
1960-1980년대 마산지역 외식산업의 변화.
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- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 119, doi. 10.7318/KJFC/2022.37.2.119
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- Article
7
Comparison of Meal Skipping, Snacking, and Body Weight Perceptions among Urban College Students: On-Campus Living Alone vs. Off-Campus Living with Parents in New York, USA.
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- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 109, doi. 10.7318/KJFC/2022.37.2.109
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- Article
8
식물성 식품(plant-based foods)에 대한 채식주의자 및 잡식주의자의 인식과 선택속성.
- Published in:
- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 99, doi. 10.7318/KJFC/2022.37.2.99
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- Article