Journal of Ethnic Foods - Volume 2 - Issue 4

The evaluation of metabolizable energy in traditional Korean food for protein sources

Fulltext Access 7 Pages 2015

Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage

Fulltext Access 9 Pages 2015

Food, eating behavior, and culture in Chinese society

Fulltext Access 5 Pages 2015

Philippine Pili: Composition of the lipid molecular species

Fulltext Access 7 Pages 2015

Rice-based Korean meals (bibimbap and kimbap) have lower glycemic responses and postprandial-triglyceride effects than energy-matched Western meals

Fulltext Access 8 Pages 2015

Origin names of gochu, kimchi, and bibimbap

Fulltext Access 11 Pages 2015

The legend of laphet: A Myanmar fermented tea leaf

Fulltext Access 6 Pages 2015