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Journal of the East Asian Society of Dietary Life - Vol. 27 , No. 6

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1. p. 583 A Reconstructed Study on the Periodic Characteristics of Chinese Kitchen through Materials and Relics : Focused on the Changes of the Wok and Fire

Se-Jin Jung
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.583

2. p. 591 Development of Jeyuk-gui (Spicy Broiled Pork) Sauce amended with Concentrate of Jujube Flesh Remaining around Seeds

Doo-Hee Cheon, Kyung-Hee Lee
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.591

3. p. 600 Change of Physiological Activities of Chungkukjang according to the Addition Stage of Cornus officinalis , Heat Treatment and Salt Concentration

Hae Sook Oh, Sung Hee Min
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.600

4. p. 610 Effects of School Attendance Policy on Breakfast-eating Frequency and General School Life among Middle School Students

Ha Na Kim, Seong Yeong Kim
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.610

5. p. 620 Characteristic Flavor of Sterilized Makgeollies Brewed with Different Starters

Eun-Jung Bae, You-Duck Park, Hyun-Soo Kim, Seok-Tae Jeong, Han-Seok Choi
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.620

6. p. 629 Physicochemical Properties of Non-Sterilized Makgeolli prepared Using Different Fermentation Starters and Storage Conditions

Chan-Woo Kim, Ji-Eun Kang, Seok-Tae Jeong, Han-Seok Choi
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.629

7. p. 635 Quality Characteristics and Antioxidant Activities of Pork Patties added with Spergularia marina L. Griseb Powder

Young-Joo Ko, Seung-Seok Yoo
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.635

8. p. 644 A Survey of Dietitians’ Perception about Alternative Medicine : Focused on Food Therapy

Song-Hee Kim, Ae-Jung Kim
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.644

9. p. 658 Quality Characteristics of Sterilized Makgeollies brewed with Different Materials

You-Duck Park, Eun-Jung Bae, Jeong-Sil Choi, Hyun-Soo Kim, Chan-Woo Kim, Seok-Tae Jeong, Han-Seok Choi
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.658

10. p. 668 Quality Characteristics of Sugar-Preserved Peach Juice prepared Using Concentrates of Different Peach Cultivars

Kyung-Mi Jung, Young-Jun Kim, Gi-Woo Lee, Oh-Heun Kwon
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.668

11. p. 676 Flavored Oil Components in the Leaves of Chrysanthemum zawadskii

Jeong-Mee Kim
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.676

12. p. 684 A Study on the Characteristics of the Korean Sauce ‘Shi(豉)’ in Ancient Korean Literature

Young-Jin Choi
DOI: https://doi.org/10.17495/easdl.2017.12.27.6.684

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