Journal Archive

Journal of the East Asian Society of Dietary Life - Vol. 30 , No. 6

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1. p. 409 Quality Characteristics of Yakju (Korean Traditional Rice Wine) Supplemented with Varying Amounts of Cuscuta Seed ( Cuscuta chinensis Lamark)

Jong-Won Cho, So-Yeon Jin
DOI: https://doi.org/10.17495/easdl.2020.10.30.6.409

2. p. 417 Comparison of Samgyetang Recipes of Korea, China, and Japan through Text Mining and Market Basket Analysis

Do-Hee Kim, Seo-Young Kim, Hee Yang
DOI: https://doi.org/10.17495/easdl.2020.10.30.6.417

3. p. 429 Factors Influencing Consumer Choice for HMR Using Local Food : Focused on Alphabet Theory

Jong-Youn Rha, Bohan Lee, Yunsun Chun, Seulgi Han, Juhui Ko
DOI: https://doi.org/10.17495/easdl.2020.10.30.6.429

4. p. 443 Storage Characteristics of Sulgidduk with Cashew ( Anacardium occidentale ) Powder

Bo Dam Lee, Yoon Kyung Chung, Da Hee Kim, Mee Ree Kim
DOI: https://doi.org/10.17495/easdl.2020.10.30.6.443

5. p. 454 Quality Characteristics of Sausages Made with Addition of Olive Oil

Yoon Sik Jung, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2020.10.30.6.454

6. p. 462 A Qualitative Study on the Needs, Benefits and Reasons for Continuing Use of Food Delivery Services : Focus on Interviews with Consumers and Restaurant Owners

Sun-Bon Koo, Yu-Kyeong Chong
DOI: https://doi.org/10.17495/easdl.2020.10.30.6.462

7. p. 478 Quality Characteristics of Financier Added with Dried Sweet Pumpkin Powder

Chae Sun Lee, Gyung Hee Cha
DOI: https://doi.org/10.17495/easdl.2020.10.30.6.478

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