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| 1 |
Study on the Korean Food Selection Practices by Importance and Satisfaction among Korean Students Attending International Schools
Kim, Min Jung;Hong, Jinim;Jeong, Hee Sun;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.391-402,
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| 2 |
Effects of Internal Temperature on Physical Properties of Hanwoo Beef Eye of Round and Center of Heel during Boiling
Moon, Yoon-Hee;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.403-412,
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| 3 |
Quality Characteristics of Baechu Kimchi at Jangsu Area as Compared with Commercial Kimchi
Lee, Young-Sook;Cha, Jin-A;Rho, Jeong-Ok;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.413-422,
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| 4 |
The Quality Characteristics of Consomme Soup Prepared with Mosidae
Han, Myung-Ryun;Kim, Myung-Hwan;Kim, Ae-Jung;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.423-429,
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| 5 |
Quality Characteristics of Muffin Added with Buckwheat Powder
Bae, Jong-Ho;Jung, In-Chang;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.430-436,
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| 6 |
Physicochemical Characteristics and Ginsenosides Compositions of Makgeolli Added with Mountain Ginsengs
Choi, Kang Hyun;Sohn, Eun-Hwa;Kim, Sung Jun;Lee, Je-Hyuk;Jang, Ki-Hyo;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.437-443,
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| 7 |
Quality Characteristics of Mokwapyun Containing Various Amount of Tapioca Starch
Kim, Ga-Hyun;Park, Geum-Soon;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.444-450,
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| 8 |
Volatile Components of Traditional Gochujang Produced from Small Farms according to Each Cultivation Region
Hong, Yeo Joo;Son, Seong Hye;Kim, Ha Youn;Hwang, In Guk;Yoo, Seung Seok;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.451-460,
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| 9 |
Effects of Packaging Materials on the Physicochemical Characteristics of Seasoned Anchovies During Storage
Lee, Eui-Seok;Lee, Hyong-Ju;Bae, Jae-Seok;Kim, Yong-Kuk;Lee, Jong-Hyeouk;Hong, Soon-Taek;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.461-469,
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| 10 |
Physicochemical Analysis in the Reuse of Deep-Frying Oil: Comparison of Traditional Fryer and Modified Fryer
Choi, Il-Sook;Lee, Young-Soon;Choi, Soo-Keun;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.470-476,
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| 11 |
Physicochemical Properties of Ground Pork with Lotus Leaf Extract during Refrigerated Storage
Lee, Kyung-Soo;Kim, Ju-Nam;Jung, In-Chul;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.477-486,
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| 12 |
Changes in Physical Properties of Ham and Loin from Low-Fat Pork Cuts during Chilling after Thawing
Moon, Yoon-Hee;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.487-495,
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| 13 |
Analysis on the Perception and Willingness to Purchase of College Students for Strategy for Risk Communication and Social Acceptance of Nanotechnology-Based Foods
Kim, Hyochung;Kim, Meera;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.496-507,
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| 14 |
Foodservice Employees' Big 5 and Its Impact on Turnover Intention - Focusing on the Mediating Effect of Job Satisfaction -
Yoo, Young-Jin;Ha, Dong-Hyun;
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The East Asian Society of Dietary Life
, v.23, no.4, pp.508-518,
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