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| 1 |
Segmentation of American Green Tea Customers based on Their Green Tea Choice Attributes
Cho, Meehee;Lee, Kyung-Hee;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.285-296,
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| 2 |
Nutritional Status of Hypertensive Men in Gyeongnam Area
Park, Hae-Jin;Choi, Ye-Ji;Kim, Sung-Hee;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.297-307,
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| 3 |
Use of Monosodium L-Glutamate and Ribonucleotide Seasoning in Korean Processed Foods
Jung, Jee Eun;Koh, Eunmi;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.308-313,
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| 4 |
Color Stability of Chlorophyll in Young Barley Leaf
No, Junhee;Yoon, Huina;Park, Sara;Yoo, Seung Jin;Shin, Malshick;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.314-324,
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| 5 |
Proximate Compositions and Sensory Attributes of Soybean Sprouts with Recommended Soybean Cultivars
Lee, Kyong-Ae;Kim, Yong-Ho;Kim, Hee-Sun;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.325-333,
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| 6 |
Study on Women's Perception and Consumption of Korean Soybean Paste by Age - Focus on Daegu Region -
Paek, Hyun-Young;Kwak, Eun-Jung;Joung, Hyun-Sook;Cho, Yeon-Sook;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.334-345,
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| 7 |
Development of Jeju Local Food Tour Package and Economic Value Estimation based on Contingent Valuation Method
Ahn, So-jung;Yoon, Ji-young;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.346-358,
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| 8 |
A Study on Different Pre-processing of Ligularia fischeri Injeolmi to Standardize Its Processing
Choi, So-Rye;Lee, Seung-Joo;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.359-369,
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| 9 |
Effect of Adding Barley Flour and Hizikia fusiformis Powder on Physicochemical and Sensory Characteristics of Jeungpyun
Lee, Min-Woo;Lee, In-Seon;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.370-379,
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| 10 |
Quality Characteristics of Waffle added with Coconut Powder
Kim, Sat-Byul;Lee, Kyung-Hee;
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The East Asian Society of Dietary Life
, v.26, no.4, pp.380-388,
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