Journal of Ethnic Foods - Volume 1 - Issue 1

Consumption of kimchi, a salt fermented vegetable, is not associated with hypertension prevalence

Fulltext Access 5 Pages 2014

Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste

Fulltext Access 5 Pages 2014

Chemical composition characteristics of Korean straight ginseng products

Fulltext Access 5 Pages 2014

History of Korean gochu, gochujang, and kimchi

Fulltext Access 5 Pages 2014

Modification of a traditional Korean food product (Gochujang) to enhance its consumer acceptability as an ethnic food

Fulltext Access 6 Pages 2014

Some nonfermented ethnic foods of Sikkim in India

Fulltext Access 5 Pages 2014