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| 1 |
Quality Characteristics of Muffin with Saccharin
Kim, Eunji;Lee, Kwang-Suck;
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Culinary Society of Korean Academy
, v.21, no.3, pp.1-12,
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| 2 |
Study on the Food Service Industry Employees of Job Satisfaction and Quality of Service according to the Empowerment in Effect
Kim, Heon Chul;
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Culinary Society of Korean Academy
, v.21, no.3, pp.13-28,
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| 3 |
Local Food Specialties Tourism Quality, Value Perception, and Consumer Behavior Intention: Gyeongju Specialties Bread
Woo, Iee-Shik;Park, Yi-Kyung;
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Culinary Society of Korean Academy
, v.21, no.3, pp.29-39,
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| 4 |
Quality Characteristics of Cookies added with Kale Powder
Lee, Jeong-Ae;
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Culinary Society of Korean Academy
, v.21, no.3, pp.40-52,
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| 5 |
The Structural Relationship between On-line Word of Mouth, Value, Satisfaction, Loyalty and Popularization of Yaksun Food
Jang, Soon-Ok;Lee, Yeon-Jung;
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Culinary Society of Korean Academy
, v.21, no.3, pp.53-67,
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| 6 |
Manufacturing and Functional Properties of Soymilk prepared with Korean and Chinese Soybeans
Jeon, Ki-Suk;Park, Shin-In;
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Culinary Society of Korean Academy
, v.21, no.3, pp.68-79,
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| 7 |
Sensory Characteristics of Bulgogi Sauce and Bulgogi added with Licorice Extract
Jung, Hyo Sun;Shin, Eon-Tak;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.21, no.3, pp.80-91,
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| 8 |
The Educational Effect of MSG Safety Knowledge and the Effect of Its Change on Attitude to Food Safety and MSG Usage Intention
Ha, Heon-Su;Kim, Geon-Whee;
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Culinary Society of Korean Academy
, v.21, no.3, pp.92-103,
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| 9 |
Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)
Hwang, Su-Young;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.21, no.3, pp.104-115,
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| 10 |
Structural Relationships between Lifestyle Attributes, Positive Emotion, and Satisfaction: The Case of University Students Who Visit Coffeehouses
Kwon, Na-Kyung;Lee, Yeon-Jung;
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Culinary Society of Korean Academy
, v.21, no.3, pp.116-129,
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| 11 |
Quality Characteristics of Cookies made with Morinda citrifolia Powder
Kim, Soo-Han;Lee, Myung-Ho;
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Culinary Society of Korean Academy
, v.21, no.3, pp.130-138,
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| 12 |
Influence of the Working Environment on the Job Satisfaction and Transition as Perceived by Chinese Restaurant Owners
Seo, Jeoung-Hee;Lee, Jong-Ho;
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Culinary Society of Korean Academy
, v.21, no.3, pp.139-154,
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| 13 |
A Study on Knowledge of Country-of-Origin Labeling System in Hotel Culinary Staffs
Kwon, Ki-Wan;Chong, Yu-Kyeong;
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Culinary Society of Korean Academy
, v.21, no.3, pp.155-167,
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| 14 |
Quality Characteristics of Sponge Cake added with Rice Bran Powder
Kwon, Min-Seok;Lee, Myung-Ho;
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Culinary Society of Korean Academy
, v.21, no.3, pp.168-180,
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| 15 |
A Study on Hotel Chef Subtropical Vegetable Purchase Intention and Word of Mouth
Kim, Hayun;
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Culinary Society of Korean Academy
, v.21, no.3, pp.181-197,
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| 16 |
Quality Characteristics of Muffin added with Makgeolli Lees
Yun, Chun-Sik;Kim, Hyun-Ah;Kim, Yong-Sik;
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Culinary Society of Korean Academy
, v.21, no.3, pp.198-211,
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| 17 |
Antecedents and Consequence of Job Engagement: Focused on Food & Beverage Departments at Super Deluxe Hotels in Seoul
Kwon, Young-Guk;Yoon, Hye-Hyun;
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Culinary Society of Korean Academy
, v.21, no.3, pp.212-231,
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| 18 |
Quality Characteristics of Takju, Yakju, Spirit made by Pulse Crop Nuruks
Jeong, Jae-Hong;Chai, He-Suk;Lee, Yun-Hi;Lee, Kun-Soon;Kim, Jae-Min;Lee, Jeong-Hoon;
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Culinary Society of Korean Academy
, v.21, no.3, pp.232-247,
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| 19 |
Quality Characteristics of JungKwa made with Ginseng and the Effects of Different Types of Sweetners
Jo, Eun-Hee;Kim, Hyun-Ah;Kim, Yong-Sik;
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Culinary Society of Korean Academy
, v.21, no.3, pp.248-258,
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| 20 |
Identification and Antioxidative Effects of Phenolic Compounds from Chinese Soybean (Heinong 48)
Jeon, Ki-Suk;Xu, Yun-Long;Park, Shin-In;
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Culinary Society of Korean Academy
, v.21, no.3, pp.259-269,
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