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| 1 |
Antioxidant Activity and Quality Characteristics of Perilla leaves(Perilla frutescens var. japonica HARA) Cookies
Choi, Hae-Yeon;Oh, So-Yeon;Lee, Yang-Soon;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.521-530,
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| 2 |
A Study on Market Segmentation of Sales Promotion in the Family Restaurant - Focused on Sales Promotion of Strategic Alliances Benefits -
Ha, Dong-Hyun;Kim, Si-Hyun;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.531-544,
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| 3 |
A Study on the Effects of Perceived Service Quality in Korean Food Restaurants upon Customer Satisfaction and Behavioral Intention : Focused on the Mediating Roles of Trust
Jung, Hyo-Sun;Song, Min-Kyung;Lee, Sun-Lyung;Kang, Ok-Goo;Yoon, Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.545-556,
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| 4 |
A Survey on the Perception and Consumption of Processed Meat Products by Students in Seoul and Gangwon Province
Yong, Eun-Zu;Lee, Keun-Taik;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.557-563,
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| 5 |
Evaluation of the Effects on Food Service Quality and Food Purchasing Attitudes According to the LOHAS level of School Foodservice Employees
Lee, Yeon-Jung;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.564-574,
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| 6 |
The Relationship Analysis between Job Stress and Turnover Intention of School Foodservice Employees
Na, Eun-Jeong;Kim, Hyun-Ah;Jung, Hyun-Young;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.575-585,
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| 7 |
Quality Characteristics of Sulgidduk Containing Added Red Ginseng Powder
Shin, Seung-Mee;Jung, Jung-Suk;Han, Myung-Ryun;Kim, Ae-Jung;Kim, Young-Ho;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.586-592,
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| 8 |
Quality Characteristics of Sulgidduk Containing Added Aralia elata Leaf Powder
Kang, Yang-Sun;Cho, Tae-Ock;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.593-599,
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| 9 |
Evaluation of the Fatty Acid Composition of Fried-chicken Sold in the Market
Kim, Young-Joo;Lee, Ki-Teak;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.600-605,
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| 10 |
Analysis of Academic Research Trends Pertaining to Globalization of Korean Food
Min, Kye-Hong;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.606-618,
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| 11 |
A Study on the Factors Influencing Job Satisfactions of School Foodservice Employees in Busan Area
Choi, Ki-Bo;Shin, Kee-Jung;Lyu, Eun-Soon;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.619-631,
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| 12 |
A Study on the Microbiological Quality of Vegetables in Relation to the Sanitization Method Used and Vegetable Types
Kim, Heh-Young;Lee, Yun-Hee;
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Korean Society of Food and Cookery Science
, v.25, no.5, pp.632-642,
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