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| 1 |
Cross-Cultural Comparison of Sensory Characteristics of Makgeolli (Korean rice wine) by Japanese and Korean Panels
Yang, Jeong Eun;Choi, Jun Bong;Chung, Lana;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.529-543,
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| 2 |
Consumer Perceptions of Nutrition Labeling at Fast-Food Restaurants in Seoul
Kwon, Sooyoun;Kim, Ok-Sun;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.544-551,
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| 3 |
A Study on the Dietary Habits and Nutritional Knowledge of High-grade Students in Elementary School
Kim, Myung-Hee;Sung, Ji-Eun;Yeon, Jee-Young;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.552-563,
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| 4 |
Perceptions and Acceptances related to Kimchi among Elementary School Students in Jecheon Area
Min, Sung Hee;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.564-571,
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| 5 |
Analysis on Recognition, Practice and Information Acquisition Behaviors regarding Food Additives of University Students
Kim, Hyochung;Kim, Meera;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.572-584,
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| 6 |
Evaluation of Importance and Performance for Operation Management by Managers and Chefs at Korean Restaurants
Yi, Na-Young;Lee, Ju-Yeon;Kwak, Tong-Kyung;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.585-603,
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| 7 |
Consumption of Health Functional Foods and Related Factors in Male Workers in Gyeongnam
Lee, Seon-Joo;Kim, Sung-Hee;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.604-613,
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| 8 |
Evaluation of Menu Pattern and Nutritional Contents of Snack Menus Provided by Child Care Information Centers in Seoul
Yeoh, Yoonjae;Kwon, Sooyoun;Lee, Youngmi;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.614-620,
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| 9 |
Study on Quality Characteristics of Pan Bread containing Blueberry Fruit Powder
Lee, Eui-Seok;Jeong, Yong-Nam;Moon, Young-Ja;Hong, Soon-Taek;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.621-630,
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| 10 |
Quality Characteristics of Cream Soup with Hericium erinaceus Powder
Yang, Seung-Wook;Kim, Bo-Ra;Lee, Jo Won;Lee, Chan;Moon, BoKyung;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.631-640,
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| 11 |
Production of Aglycone Isoflavones by Bifidobacterium longum KCTC 5734
Kim, Jin-Sun;Kang, Soon Ah;Jang, Ki-Hyo;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.641-645,
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| 12 |
Quality Characteristics of Sulgidduk added with Aronia (Aronia melanocarpa) Powder
Park, Eo Jin;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.646-653,
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| 13 |
Quality Characteristics of Fish Cake made with Saury (Cololabis saira) Fishmeat
Shin, Young-Hun;Shin, Myung-Eun;Lee, Kyung-Hee;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.654-663,
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| 14 |
Quality Characteristics of Yanggaeng containing Various Amounts of Dried Persimmon
Bong, Jun-Ho;Kim, Ji-Young;Choi, Soo-Keun;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.664-671,
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| 15 |
Activation Plan for Utilizing Eco-Friendly Agricultural Products from Producers' Perspective through Delphi Technique
Lee, In-Seon;Kim, Hae-Young;Kim, Dong-Yeol;Jeong, Young-Gil;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.672-679,
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| 16 |
Performance of Hygiene Management according to Capacity and Food Cost of Foodservice in Kindergartens
Kim, Ok-Sun;
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The East Asian Society of Dietary Life
, v.24, no.5, pp.680-690,
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