| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Capturing the relationships between local foods and residents: A case in the Noto region, Japan
|
Kohsaka, Ryo
|
|
|
3 |
2 |
p. 86-92
|
artikel
|
| 2 |
Corrigendum to “Historical and biological aspects of bibimbap, a Korean ethnic food” [J Ethn Foods 2 (2015) 74–83]
|
Chung, Kyung Rhan
|
|
|
3 |
2 |
p. 163-164
|
artikel
|
| 3 |
Corrigendum to “Korean diet: Characteristics and historical background” [J Ethn Foods 3 (2016) 26–31]
|
Kim, Soon Hee
|
|
|
3 |
2 |
p. 165
|
artikel
|
| 4 |
Does siwonhan-mat represent delicious in Korean foods?
|
Jang, Dai Ja
|
|
|
3 |
2 |
p. 159-162
|
artikel
|
| 5 |
Ethnic and traditional Iranian rice-based foods
|
Karizaki, Vahid Mohammadpour
|
|
|
3 |
2 |
p. 124-134
|
artikel
|
| 6 |
Food service research and development
|
Kwon, Dae Young
|
|
|
3 |
2 |
p. 85
|
artikel
|
| 7 |
Health attributes of ethnic vegetables consumed in the Eastern Anatolia region of Turkey: Antioxidant and enzyme-inhibitory properties
|
Dalar, Abdullah
|
|
|
3 |
2 |
p. 142-149
|
artikel
|
| 8 |
Historical and contemporary perspectives of the Nyonya food culture in Malaysia
|
Ng, Chien Y.
|
|
|
3 |
2 |
p. 93-106
|
artikel
|
| 9 |
Hypocholesterolemic effects of diets containing different levels of kishk as a dried fermented milk–whole wheat mixture in experimental rats
|
Ali, Rehab F.M.
|
|
|
3 |
2 |
p. 117-123
|
artikel
|
| 10 |
Korean traditional fermented fish products: jeotgal
|
Koo, Ok Kyung
|
|
|
3 |
2 |
p. 107-116
|
artikel
|
| 11 |
Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage (olgari-baechu)
|
Jung, Su Jin
|
|
|
3 |
2 |
p. 150-158
|
artikel
|
| 12 |
Revisit to Ethiopian traditional barley-based food
|
Mohammed, Jemal
|
|
|
3 |
2 |
p. 135-141
|
artikel
|
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