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| 1 |
Consumption and Preference of Korean Perilla Leaves(Penilla frutescens var. japonica Hara) by Daejeon Area Consumers
Chung, Hea-Jung;Cheon, Hee-Sook;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.193-200,
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| 2 |
Carbonated Beverage Consumption among Middle School Students in Daegu Area
Park, Jee-Yun;Ryu, Kyung;Jang, Hye-Lim;Yoon, Kyung-Young;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.201-208,
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| 3 |
Dietary Habits, Nutrition Knowledge and Dietary Behaviors of the 3rd Grade Elementary School Students in Ulsan Area by Sex and Skipping Breakfast
Kim, Min-Jung;Kim, Yun-Hee;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.209-217,
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| 4 |
Relation between Health Status and Intake of Soy Isoflavone among Adult Women in Seoul
Lee, Min-June;Sohn, Chun-Young;Park, Ok-Jin;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.218-230,
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| 5 |
Effect of Community Based Participatory Research Nutrition Education Program for 3rd Grade Elementary School Students in the Ulsan Area
Kim, Yun-Hee;Kim, Min-Jung;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.231-238,
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| 6 |
Effect of Anti-Browning Agent Application on the Improvement of Quality Maintenance for Minimally Processed Pear Slices
Park, Yong-Seo;Im, Myung-Hee;Korsak, Towantakavanit;Lee, Gun-Soon;Oh, Dae-Min;Jung, Kyoo-Jin;Heo, Buk-Gu;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.239-247,
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| 7 |
Effect of Maturity and Marbling Score on Meat Quality Properties in Korean Native Fattening Hanwoo
Kang, Se-Ju;Moon, Yoon-Hee;Park, Kyung-Sook;Park, Hyun-Suk;Jung, In-Chul;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.248-253,
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| 8 |
Quality Characteristics of Miljeonbyeong Added with Carrot and Spinach Juice
Baek, Eun-Sook;Cho, Mee-Hee;Lee, Kyung-Hee;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.254-262,
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| 9 |
Characteristics of Brown Sauce Made with Various Amount of Chungkukjang Powder
Lim, Kyung-Ryo;Kim, Ki-Young;Choi, Soo-Keun;Kim, Yong-Sik;Lee, Kyung-Hee;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.263-271,
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| 10 |
Quality Characteristics of Muffins Containing Purple Colored Sweetpotato Powder
Ko, Seong-Hye;Seo, Eun-Ok;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.272-278,
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| 11 |
The Quality Properties Composition of Post-Daged Doenjang(Fermented Soybean Pastes) Added with Citrus Fruits, Green Tea and Cactus Powder
Kim, Jung-Hyon;Oh, Hyun-Jeong;Oh, You-Sung;Lim, Sang-Bin;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.279-290,
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| 12 |
Quality Properties of Jeungpyun Prepared with Cabbage (Brassica oleracea var. capitata) Powder
Kim, Gyu-Yeol;Yang, Mi-Ok;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.291-298,
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| 13 |
Quality Characteristics of White Pan Bread Added with Sunsik Powder
Jeon, Ye-Sook;Kim, Mi-Won;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.299-306,
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| 14 |
Quality Characteristics of Sugar Snap-Cookie Added to Carrot Powder (II) - Quality Characteristics of Sugar Snap-Cookie -
Hwang, Seung-Hwan;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.307-312,
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| 15 |
A Study on Quality Characteristics of Kiwi Fruit-Gruel with Added Kiwi Concentrate
Kim, Jong-Wook;Sung, Ki-Hyub;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.313-320,
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| 16 |
Effect of Supplementation of Rubus crataegifolius on Fermentation Characteristics of Rosa rugosa Wine
Han, Woo-Cheul;Ji, Seol-Hee;Surh, Jeong-Hee;Kim, Mi-Hyun;Lee, Jae-Cheol;Kim, Seung-Ho;Jang, Ki-Hyo;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.321-327,
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| 17 |
Developing a Measure of Service Quality in the United States Fast Food Restaurant Segment
Hyun, Sung-Hyup;Kim, Yi-Tae;
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The East Asian Society of Dietary Life
, v.20, no.2, pp.328-339,
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