| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Association of Southeast Asian Nations workshop on ethnic foods
|
Kwon, Dae Young
|
|
2015
|
2 |
4 |
p. 145-146
2 p.
|
artikel
|
| 2 |
Food, eating behavior, and culture in Chinese society
|
Ma, Guansheng
|
|
2015
|
2 |
4 |
p. 195-199
5 p.
|
artikel
|
| 3 |
Origin names of gochu, kimchi, and bibimbap
|
Yang, Hye-Jeong
|
|
2015
|
2 |
4 |
p. 162-172
11 p.
|
artikel
|
| 4 |
Philippine Pili: Composition of the lipid molecular species
|
Pham, Laura J.
|
|
2015
|
2 |
4 |
p. 147-153
7 p.
|
artikel
|
| 5 |
Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage
|
Kongkiattikajorn, Jirasak
|
|
2015
|
2 |
4 |
p. 186-194
9 p.
|
artikel
|
| 6 |
Rice-based Korean meals (bibimbap and kimbap) have lower glycemic responses and postprandial-triglyceride effects than energy-matched Western meals
|
Jung, Su-Jin
|
|
2015
|
2 |
4 |
p. 154-161
8 p.
|
artikel
|
| 7 |
The evaluation of metabolizable energy in traditional Korean food for protein sources
|
Kim, Eunmi
|
|
2015
|
2 |
4 |
p. 179-185
7 p.
|
artikel
|
| 8 |
The legend of laphet: A Myanmar fermented tea leaf
|
Han, Thazin
|
|
2015
|
2 |
4 |
p. 173-178
6 p.
|
artikel
|
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