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| 1 |
Quality Characteristics of Yogurt Dressing Added with Mulberry Juice
Park, Ki-Bong;
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Culinary Society of Korean Academy
, v.20, no.4, pp.1-13,
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| 2 |
Quality Characteristics of Muffins Prepared with Yacon Powder
Lee, Won-Gab;Lee, Jeong-Ae;
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Culinary Society of Korean Academy
, v.20, no.4, pp.14-26,
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| 3 |
Effects of Antioxidant Activities of Small Colored Potatoes (Solanum tuberosum L.) by using Ultra High Pressure Extraction Process
Park, Sung-Jin;Kwon, Min-Soo;Hwang, Young-Jeong;Choi, Mi-Sook;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.20, no.4, pp.27-36,
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| 4 |
Studies on the Fermentation Characteristics of Yogurt Added with Pregelatinized Rice Flour
Kim, Soo-Hee;Kim, An-Na;An, Byung-Kyu;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.20, no.4, pp.37-48,
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| 5 |
Comparison of Mineral Contents and Sensory Characteristics of Commercial Bottled Water in Korea
Kim, Jung Hoan;Choi, Jun Bong;
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Culinary Society of Korean Academy
, v.20, no.4, pp.49-58,
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| 6 |
Effects of the Characteristics of Wild Vegetables on Customer Satisfaction, Trust and Repurchase Intention
Hwang, Eun-Gyeong;Kim, Soo-Jung;Kim, Byung-Ki;
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Culinary Society of Korean Academy
, v.20, no.4, pp.59-74,
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| 7 |
Quality Characteristics of Steamed Egg Salted with Various Ratios of Salt and Saeu Jeot
Song, Min Kyung;Kim, Dae Hyeon;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.20, no.4, pp.75-85,
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| 8 |
A Study on the Effect of Small Business Start-up Education Service Quality on Learner Satisfaction and Entrepreneurial Intention
Choi, Se-Chul;Kown, Yong-Ju;
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Culinary Society of Korean Academy
, v.20, no.4, pp.86-99,
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| 9 |
A Study on the Influence of Food Styling Factors on Customer Satisfaction, Revisit Intention, and Recommendation Intention - Focusing on Korean Fusion Cuisine
Kang, Hye-Jung;
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Culinary Society of Korean Academy
, v.20, no.4, pp.100-114,
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| 10 |
A Survey of Preference for Commercial Makgeolli among Chinese Students in Korea
Jeon, Ki-Suk;Park, Shin-In;
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Culinary Society of Korean Academy
, v.20, no.4, pp.115-126,
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| 11 |
Quality Characteristics of Pan Bread Added with Color Barley Powder
Jeong, Hyun-Chul;Yoo, Seung-Seok;
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Culinary Society of Korean Academy
, v.20, no.4, pp.127-143,
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| 12 |
A Study on the Perception of Environment-friendly Agricultural Products among Dietitians in the Capital Area
Ahn, Sun-Choung;
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Culinary Society of Korean Academy
, v.20, no.4, pp.144-156,
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| 13 |
Effects of Small Colored Potato Extracts by High-Pressure Extraction on Serum Lipid Levels in High Fat Diet Fed Rats
Rha, Young-Ah;Choi, Mi-Sook;Kwon, Min-Soo;Hwang, Young-Jeong;Park, Sung-Jin;
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Culinary Society of Korean Academy
, v.20, no.4, pp.157-168,
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| 14 |
Physicochemical Quality Characteristics of Tomato Sauce Added with Pimpinella brachycarpa
Jang, Sang-Jun;
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Culinary Society of Korean Academy
, v.20, no.4, pp.169-182,
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| 15 |
Physicochemical Characteristics and Antioxidant Activities of Codonopsis lanceolata leaves
Park, Eun-Ae;
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Culinary Society of Korean Academy
, v.20, no.4, pp.183-192,
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| 16 |
The Effects of Consumers' Recognition and Shopping Motives for Local Food on Purchase Behaviors : Focusing on Wanju Local Food
Lee, Bo-Soon;Park, Ki-Hong;
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Culinary Society of Korean Academy
, v.20, no.4, pp.193-209,
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| 17 |
A Study on Satisfaction, Revisit Intention, and Recommendation Intention Regarding Local Food Restaurants Based on Visitors' Motivation for a Local Festival
Min, Kye-Hong;
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Culinary Society of Korean Academy
, v.20, no.4, pp.210-223,
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| 18 |
A Study on the Effects of Physical Environment on the Perceived Service Quality, Menu Quality and Customer Satisfaction
Jung, Seon-Mi;Kim, Young-Hun;
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Culinary Society of Korean Academy
, v.20, no.4, pp.224-238,
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| 19 |
Influence of a Nutrition Teacher's Servant Leadership on Cooks' Empowerment & Organizational Commitment
Choi, Tae-Sun;
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Culinary Society of Korean Academy
, v.20, no.4, pp.239-252,
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| 20 |
A Study Influence of College students' Awareness Importance, Satisfaction of Industrial-educational Cooperation Program on Their Employment - Focusing on Hotel Management, Food-service, Culinary Arts Majors -
Jeon, Young-Jick;Oh, Suk-Tae;
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Culinary Society of Korean Academy
, v.20, no.4, pp.253-265,
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| 21 |
A Study on Market Segmentation of American Family Restaurants Based on Relational Benefits
Kim, Hyun-Jung;
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Culinary Society of Korean Academy
, v.20, no.4, pp.266-279,
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| 22 |
Experiential Value, Attitude, Repurchase Intention of Heotjesabap(Dishes for a Fake Jesa) as Local Food - Focused on a Moderating Effect of Storytelling Experiences -
Kang, Jai-Goo;Ha, Dong-Hyun;
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Culinary Society of Korean Academy
, v.20, no.4, pp.280-295,
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| 23 |
Effects of the Control and Purchasing Methods of Food Items on Restaurant Business Performance
Cho, Eun-Hye;Hwang, Young-Jung;Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.20, no.4, pp.296-309,
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| 24 |
Effects of Starches on the Quality Characteristics of Raw and Cooked Noodles
Lee, Mi-Kyoung;Shin, Min-Ja;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.20, no.4, pp.310-321,
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