Journal of the Korean Society of Food Culture

Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly

Pub Date : 2021-08-30 DOI: 10.7318/KJFC/2021.36.4.362 Van-Ba Hoa, Dong-Heon Song, K. Seol, S. Kang, Yunseok Kim, Y. Min, Soohyun Cho

The Development of Cereal Bars with Dried Anchovy for Chinese Customer Using Check All That Apply (CATA) Analysis for Liking and Disliking

Pub Date : 2021-06-30 DOI: 10.7318/KJFC/2021.36.3.247 J. Oh, H. Yoon

An Analysis of Consumers’ Internal Perception of Soup and Sauce using ZMET

Pub Date : 2020-10-31 DOI: 10.7318/KJFC/2020.35.5.417 Ryoo Jae-Yoon, Choi Ji-hye, Lee Seo-hyun, Lee Min-A