참고문헌
- Hwang HS. 1976. Korean Food Encyclopedia. Samjungdang. Seoul. pp 181-182
- Herbert S, Joel LS. 1993. Sensory Evaluation Practice 2nd ed. Academic Press, Inc. pp 88-92
- Jang KA, Shin MG, Hong SH, Min BK, Kim KO. 1996. Classification of Rices on the Basis of Sensory Properties of Cooked Rices and the Physicochemical Properties of Rice Starches. Korean J Food Sci Technol 28(1):44-52
- Kang IH. 1988. Korean Taste. Daehan Publishing Company. Seoul. pp 46-50
- Kim CS, Ahn MS. 1993. A Study on the Preferences for Food Intake of Korean Industrial Workers. Korean J Dietary Culture 8(1):1-9
- Kim KO, Kim SS, Sung NK, Lee YC. 1997. Sensory Test and Practical Application. Shinkwang Publishing Company. Seoul. pp 216-217
- Kim HY, Kim KO. 1986. Sensory Characteristics of Rice Cooked with Pressure Cookers and Electric Cookers. Korean J Food Sci Technol 18(4):319-324
- Kim HJ, Jang UJ, Hong WS. 1996. A Case Study of Food Quality in a Hospital Foodservice System - with Special Reference to Patient Satisfaction -. Korean J Nutr 29(3): 348-356
- Kim SH. 1998. Cultural Understanding of Dietary Food Life. Shinkwang Publishing Company. Seoul. pp 150-151
- Kim SH, Lee KA, Yu CH, Song YS, Kim WK, Yoon HR, Kim JH, Lee JS, Kim MK. 2003. Comparisons of Student Satisfaction with the School Food Service Programs in Middle and High Schools by Food Service Management Types. Korean J Nutr 36(2):211-222
- Kim WJ, Kim CK, Kim SK. 1986. Evaluation and Comparison of Sensory Quality of Cooked Rice. Korean J Food Sci Technol 18(1):38-41
- Lee CY. 1991. Rice and Culture. The Publishing Department of Seoul National University. Seoul. pp 102-103
- Lee HG, Oh MY. 1995. Consciousness, Knowledge and Food Preferences for the Korean Traditional Foods of High School Students in Seoul. J Korean Home Economics 33(4):65-87
- Lee HM. 2002. Comparisons of Food Habit and Menu Preference of Male/Female High School Students for the School Food Service. Master Dissertation, The Kyung Hee University of Korea. p 40
- Lee JH. 1999. Survey on Food Preference in Gyeongnam Area. Korean J Soc Food Sci 15(4):338-352
- Lee JH, Chang KJ. 1998. Preliminary Study on the Establishment of Proper Portion Using Consumed Size and Food Preference of Frequently Served Meals in the Elementary School Lunch Program in Inchon - 1. A Study on Food Preference of Frequently Served Meals in the Elementary Scho. J Korean Dietetic Association 4(2):123-131
- Lee JH, Kim SS, Suh DS, Kim Ko. 2001. Engineering / Processing / Sensory : Effects of Storage Form and Period of Refrigerated Rice on Sensory Properties of Cooked Rice and on Physicochemical Properties of Milled and Cooked Rice. Korean J Food Sci Technol 33(4):427-436
- Lee KS, Lee HG. 2000. A Study on the Nutritional Knowledge, Dietary Behavior and Food Preference of the Employed Women in Korea. Korean J Soc Food Sci 16(4):301
- Lee MS, Park YS, Lee JW. 1998. Comparisons of Children and Their Parents' Satisfaction of School Lunch Program in Elementary School by Foodservice System. Korean J Nutr 31(2):179-191
- Lee SJ, Noh WS, Choi YC. 1994. Sensory Evaluation of Cooked Rice with Fuzzy Reasoning. Korean J Food Sci Technol 26(6):776-780
- Lee SY. 2000. Relation Between Sensory Quality and Descriptive Characteristics of Cooked Rice. Master Dissertation, The Ewha Womans University of Korea. pp 1-84
- Lee YM, Joung YK, Yong IS, Sohn KH, Moon SJ, Kim KJ, Lee SG. 1990. A Study on Food Behavior and Preference of Military Personnel. Korean J Dietary Culture 5(4):463-472
- Min BK, Hong SH, Shin MG, Jung J. 1993. Cooking Properties of Cooked Rice as Affected by Heating Condition. Journal of Applied Biological Chemistry-Spring Season. p 81
- Third Revised Standard Recipe in Institution Foodservice. 2000. Korean Dietetic Association
- Yoon SS. 1991. Terms of Korean Food. Daewoo Scientific Series. Seoul. pp 16-21
- Spears MC. 1995. Foodservice Organizations. 3rd ed. NJ. prentice- Hall, Inc. USA. p 207
- Yang IS, Lee BS, Cha JA, Han KS, Che IS, Lee JM. 2003. Foodservice in Institutions. Kyomunsa. Seoul. pp 170-174
- Yang IS, Han KS. 1999. An Analysis of Customer Satisfaction by Operational Characteristics in Business & Industry Foodservice Operated by Contracted Foodservice Management Company. Korean J Dietary Culture 14(5):487-495
- Yoon SS. 1985. Korean Food History Research. Shinkwang Publishing Company. Seoul. pp 25-28