| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Baijiu (白酒), Chinese liquor: History, classification and manufacture
|
Zheng, Xiao-Wei
|
|
2016
|
3 |
1 |
p. 19-25
7 p.
|
article
|
| 2 |
Ethnic fermented and preserved fish products of India and Nepal
|
Thapa, Namrata
|
|
2016
|
3 |
1 |
p. 69-77
9 p.
|
article
|
| 3 |
Folk to functional: An explorative overview of rice-based fermented foods and beverages in India
|
Ray, Mousumi
|
|
2016
|
3 |
1 |
p. 5-18
14 p.
|
article
|
| 4 |
Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia
|
Hovsepyan, Roman
|
|
2016
|
3 |
1 |
p. 32-41
10 p.
|
article
|
| 5 |
Kimchi, seaweed, and seasoned carrot in the Soviet culinary culture: the spread of Korean food in the Soviet Union and Korean diaspora
|
Song, Changzoo
|
|
2016
|
3 |
1 |
p. 78-84
7 p.
|
article
|
| 6 |
Korean diet: Characteristics and historical background
|
Kim, Soon Hee
|
|
2016
|
3 |
1 |
p. 26-31
6 p.
|
article
|
| 7 |
Portuguese traditional sausages: different types, nutritional composition, and novel trends
|
Marcos, Cláudia
|
|
2016
|
3 |
1 |
p. 51-60
10 p.
|
article
|
| 8 |
Seoul declaration of Korean diet
|
Kwon, Dae Young
|
|
2016
|
3 |
1 |
p. 1-4
4 p.
|
article
|
| 9 |
Siwonhan-mat: The third taste of Korean foods
|
Kang, Soon Ah
|
|
2016
|
3 |
1 |
p. 61-68
8 p.
|
article
|
| 10 |
Understanding Korean food culture from Korean paintings
|
Chung, Hae Kyung
|
|
2016
|
3 |
1 |
p. 42-50
9 p.
|
article
|
Journal description