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Journal of the East Asian Society of Dietary Life - Vol. 30, No. 2

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1. p. 77 Quality Characteristics of Health-Oriented Sponge Cake with Green Onion Powder

Hwa-Young Jin, Gi-Ryoon Kim, Kyung-Hee Lee
DOI: https://doi.org/10.17495/easdl.2020.4.30.2.77

2. p. 90 Quality Characteristics of Sulgidduk Added with Lactuca sativa during Storage

Joon Hwa Yoon, Yeon Woo, Mee Ree Kim
DOI: https://doi.org/10.17495/easdl.2020.4.30.2.90

3. p. 101 Analysis on the Research of Chinese Yaksun (藥膳) Diet from 2016 to 2018

Yun-Hee Choi, Gyung-Hee Cha
DOI: https://doi.org/10.17495/easdl.2020.4.30.2.101

4. p. 117 Comparative Study of Eating Habits and Lifestyle by Gender among College Students in Pyeongtaek Region

Seo Hyeon Ahn, Seong Yeong Kim
DOI: https://doi.org/10.17495/easdl.2020.4.30.2.117

5. p. 129 Effects of Canola Oil Gel and Persimmon Peel Powder on Physicochemical and Sensory Characteristics of Low-Fat Ground Pork Meat

Kyoung-Sook Lee, Si-Hyung Lee, Dong-Wook Sim, Young-Joon Choi, Kyung-Soo Lee, Ki-Tae Park, Gang-Won Choi, In-Chul Jung
DOI: https://doi.org/10.17495/easdl.2020.4.30.2.129

6. p. 139 Quality Characteristics of Acorn Muk Added with Barley Sprout Powder

Mee-Hye Shin, Min-Ho Lee, Nam-Yong Chung
DOI: https://doi.org/10.17495/easdl.2020.4.30.2.139

7. p. 147 Teachers’ Perceptions on Plate Waste Reduction and Mealtime Supervision by School Level and Dining Place in Gyeonggi Province

Chang-Hee Yoo, Kyungjoo Kim, Kyung-Eun Lee
DOI: https://doi.org/10.17495/easdl.2020.4.30.2.147

8. p. 162 Quality Characteristics and Antioxidant Activities of Yanggaeng Added with Lentinus edodes Powder

So Won Yun, Su Jin Kim, Mee Ree Kim
DOI: https://doi.org/10.17495/easdl.2020.4.30.2.162

9. p. 172 Study on the Nutrient Intake and Dietary Quality of Elderly Residents on Various Meal Types in Long-Term Care Facility

Hee-Sook Lim, Eun Bi Oh, Yoo Kyoung Park, Hae-Yun Chung
DOI: https://doi.org/10.17495/easdl.2020.4.30.2.172

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