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Journal of the East Asian Society of Dietary Life - Vol. 29 , No. 6

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1. p. 459 Quality Properties of Low Fat Pork Patties with Olive, Soybean and Canola Oil Gel as Pork Fat Replacers during Cold Storage

Dong-Wook Sim
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.459

2. p. 469 Optimization of Yanggaeng Prepared with Lotus Leaf Powder and White Bean Paste, Using Response Surface Methodology

Se Young Park, Ji Eun Lee, Hyeon Hee Yu, Sung Suk Chung, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.469

3. p. 482 Impact of Stress on Subway Station Workers’ Health Concern and Dietary Behavior in the Seoul Metro

Jiyoung Yoon, Mieun Hyeon, Nami Joo
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.482

4. p. 493 Quality Characteristics of Gochujang Sauce Containing Various Amount of Laminaria japonica L. Water Extracts

Young-Hee Park, Songmi Lee
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.493

5. p. 501 Nutritional Assessment Focusing on Minerals of Ready-to-Cook Foods Sold in Korea

Eun-Sun Park, Mi-Hyun Kim, Mi-Kyeong Choi
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.501

6. p. 511 Amelioratory Effects of Acorn Mook Ethanol Extract on ROS Production and Lipid Accumulation in Differentiated 3T3-L1 Cells

Jin Lee, Jung-Soon Han, Ae-Jung Kim
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.511

7. p. 519 Importance-Performance Analysis Regarding Selective Attribution of Meal-Kit Products

Yu-Yeong Yang, Yong-Seok Kwon, Young-Hee Park, Young Yun
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.519

8. p. 529 Quality Characteristics of Spicy Chicken Sauce Added with Angelica gigas Nakai Extract

Jun-Mi Jegal, Kwang-Myung Seo, Chang-Ho Chung
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.529

9. p. 538 Estimated Flavonoid Intake and Analysis of Relevance of Cardiovascular Risk Factors for Pre- and Post-Menopausal Women in Daegu and Gyeongbuk : Based on The Korean National Health and Nutrition Examination Survey (2011)

Ji-Seon Jeong, Mi-Ja Choi
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.538

10. p. 548 Effect of Consumption Value on Behavioral Intention through Attitude towards Low-Calorie Convenience Foods

Cho-Hee Lee, Si-Hyun Ryu
DOI: https://doi.org/10.17495/easdl.2019.12.29.6.548

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