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Journal of the East Asian Society of Dietary Life - Vol. 26 , No. 4

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1. p. 285 Segmentation of American Green Tea Customers based on Their Green Tea Choice Attributes

Meehee Cho, Kyung-Hee Lee
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.285

2. p. 297 Nutritional Status of Hypertensive Men in Gyeongnam Area

Park, Hae-Jin, Choi, Ye-Ji, Kim, Sung-Hee
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.297

3. p. 308 Use of Monosodium L-Glutamate and Ribonucleotide Seasoning in Korean Processed Foods

Jee Eun Jung, Eunmi Koh
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.308

4. p. 314 Color Stability of Chlorophyll in Young Barley Leaf

Junhee, No, Huina, Yoon, Sara, Park, Seung, Jin Yoo, Malshick, Shin
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.314

5. p. 325 Proximate Compositions and Sensory Attributes of Soybean Sprouts with Recommended Soybean Cultivars

Kyong-Ae Lee, Yong-Ho Kim, Hee-Sun Kim
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.325

6. p. 334 Study on Women's Perception and Consumption of Korean Soybean Paste by Age : Focus on Daegu Region

Hyun-Young Paek, Eun-Jung Kwak, Hyun-Sook Joung, Yeon-Sook Cho
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.334

7. p. 346 Development of Jeju Local Food Tour Package and Economic Value Estimation based on Contingent Valuation Method

So-jung Ahn, Ji-young Yoon
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.346

8. p. 359 A Study on Different Pre-processing of Ligularia fischeri Injeolmi to Standardize Its Processing

So-Rye Choi, Seung-Joo Lee
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.359

9. p. 370 Effect of Adding Barley Flour and Hizikia fusiformis Powder on Physicochemical and Sensory Characteristics of Jeungpyun

Min-Woo Lee, In-Seon Lee
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.370

10. p. 380 Quality Characteristics of Waffle added with Coconut Powder

Sat-Byul Kim, Kyung-Hee Lee
DOI: https://doi.org/10.17495/easdl.2016.8.26.4.380

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