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Jeungpyeon
Vol.9 No.4 WINTER 2016 겨울
Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life*
Rheology-Based Classification of Foods for the Elderly by Machine
Korean Diet: Characteristics and Historical Background
Elementy Koncepcji Obangsaek W Sztuce Kulinarnej Korei
Korean Diet: Characteristics and Historical Background
The Beauty of Korean Food: with 100 Best-Loved Recipes
Medicinal Food Understanding in Korean Gastronomic Culture Serdar Oktay* and Erhun Kemal Ekinci
Eating Habits and Food Preferences of Elementary School Students in Urban and Suburban Areas of Daejeon
Namul, the Driving Force Behind Health and High Vegetable Consumption in Korea Soon-Hee Kim1*, Dae Young Kwon1 and Donghwa Shin2
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