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| 1 |
The Influences of Entrepreneurial Self-Efficacy, Work Value, and Entrepreneurial Service on the Entrepreneurial Intention of Coffee Shop Founders
Koo, Ji-Eun;Chun, Byung-Gil;
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Culinary Society of Korean Academy
, v.21, no.6, pp.1-13,
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| 2 |
The Mediating Effect of Customer Satisfaction in the Relationship between Bakery Cafes Servicescape and Revisit Intention
Kwon, Ki-Wan;Woo, Sung-Keun;
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Culinary Society of Korean Academy
, v.21, no.6, pp.14-27,
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| 3 |
The Impact of Window Bakery Employee Psychological Capital on Job Satisfaction and Customer Orientation - Focused on Gwangju -
Kim, Seong Su;Lee, Sang Jin;
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Culinary Society of Korean Academy
, v.21, no.6, pp.28-37,
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| 4 |
The Effects Attributes of Dessert Cafe Selection on Relationship Quality and Behavioral Intentions
Kim, Young-Kyun;
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Culinary Society of Korean Academy
, v.21, no.6, pp.38-48,
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| 5 |
Analysis of the Statistical Methods used in Scientific Research published in The Korean Journal of Culinary Research
Rha, Young-Ah;Na, Tae-Kyun;
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Culinary Society of Korean Academy
, v.21, no.6, pp.49-62,
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| 6 |
Quality Characteristics of Lycii fructus Powder added Sponge Cake
Shin, Gil-Man;
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Culinary Society of Korean Academy
, v.21, no.6, pp.63-75,
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| 7 |
The Effect of Online Shopping Mall featured HMR Selection Attributes on Satisfaction and Repurchasing Intention
Yang, Sung-Jin;Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.21, no.6, pp.76-90,
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| 8 |
The Impact of Coffee Barista Job Stress on Job Satisfaction and Organizational Loyalty
Lee, Sunho;
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Culinary Society of Korean Academy
, v.21, no.6, pp.91-102,
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| 9 |
Quality Characteristics of Takju, Yakju, and Spirit made from Phellinus linteus and Ginger
Lee, Jeong-Hoon;Choi, Hee-Suk;Son, Heung-Soo;Lee, Yun-Hi;Noh, Jeang-Mi;Kim, Jae-Min;Jeong, Jae-Hong;
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Culinary Society of Korean Academy
, v.21, no.6, pp.103-119,
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| 10 |
Antioxidative Properties of Chinese Artichoke (Stachys sieboldii Miq) added White Bread
Jeon, Ki-Suk;Park, Shin-In;
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Culinary Society of Korean Academy
, v.21, no.6, pp.120-132,
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| 11 |
Quality Characteristics of Yanggaeng added with Acaiberry (Euterpe oleracea Mart.) Powder
Choi, Suk-Hyun;
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Culinary Society of Korean Academy
, v.21, no.6, pp.133-146,
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| 12 |
Analysis of Capsaicinoids Content in 10 Varieties of Home Produced Red Pepper and 7 Red Pepper Processed Products using LC-MS
Choi, Suk-Hyun;
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Culinary Society of Korean Academy
, v.21, no.6, pp.147-157,
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| 13 |
A Study of Placebo Effect Education Impacts on Healing Food Intake Intention
Ha, HeonSu;Kim, ChungAh;
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Culinary Society of Korean Academy
, v.21, no.6, pp.158-166,
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| 14 |
A Study on the Effects of the Usage Review of the Majib Smartphone Application on Use Intention
Han, Ji-Soo;
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Culinary Society of Korean Academy
, v.21, no.6, pp.167-181,
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| 15 |
Quality Characteristics of Cookies prepared with Chinese Sweet Tea Leaf (Rubus suavissimus S. Lee) Powder
Hong, Yeo-Joo;Lee, Young-Sik;
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Culinary Society of Korean Academy
, v.21, no.6, pp.182-194,
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| 16 |
A Quality Analysis of Low-Salted Red Chilli Seed Powder added Gochujang
Kim, Mi-Hyang;Kim, Dong-Seok;
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Culinary Society of Korean Academy
, v.21, no.6, pp.195-205,
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| 17 |
Quality Characteristics of Aronia (Aronia melanocarpa) Juice added Yogurt Dressing
Park, Ki-Bong;Kwon, Sun-Yong;Moon, Jong-Hee;
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Culinary Society of Korean Academy
, v.21, no.6, pp.206-217,
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| 18 |
Physicochemical Characteristics of Rice Sourdough fermented with Omija Extract
Byun, Jong-Beom;Lee, Jin-Sil;
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Culinary Society of Korean Academy
, v.21, no.6, pp.218-228,
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| 19 |
Influence of Oenococcus oeni Inoculation Time on the Quality of MBA Wine
Lee, Jung-Chang;Choi, Yong-Keun;Yoon, Jae-Yoon;Kim, Hyung Joo;Yi, Dong-Hee;Jung, Seok-Tae;Lee, Won-Jae;
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Culinary Society of Korean Academy
, v.21, no.6, pp.229-241,
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| 20 |
Quality Characteristics of Syrup made with Saccharified Barley Liquid
Kim, Ji-Hyun;Cho, Eun-Ju;
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Culinary Society of Korean Academy
, v.21, no.6, pp.242-254,
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| 21 |
Quality Chatacteristics of Vinegar using Wasabi japonica Matsum Leaves
Shin, Eon Hwan;
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Culinary Society of Korean Academy
, v.21, no.6, pp.255-263,
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| 22 |
The Study of the Relationships among Service Quality, Satisfaction, and Revisit Intention of Franchise Snack Bar - Focused on Busan Area -
Lee, Soon-A;Lee, Sang-Mook;Hahm, Sung-Pil;
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Culinary Society of Korean Academy
, v.21, no.6, pp.264-279,
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| 23 |
Effects of Blanching Conditions by Various Salt Contents on the Quality Properties of Cirsium setidens Nakai
Park, Sung Jin;Lee, Dae Won;Park, Sung Hye;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.21, no.6, pp.280-290,
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| 24 |
Quality Characteristics of Dropwort Powder added Yanggaeng
Oh, Kyung-Chul;
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Culinary Society of Korean Academy
, v.21, no.6, pp.291-302,
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| 25 |
Manufacturing Characteristics and Its Color Change of Chewing Gum coated Various Polyols
Lee, Su Han;Lee, Jong Rok;Kim, Jung Hoan;
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Culinary Society of Korean Academy
, v.21, no.6, pp.303-311,
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| 26 |
Identifying Differentiating Attributes of Local Coffee Shops in Daegu
Jeong, Jae-Won;Kim, Seung Gyu;
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Culinary Society of Korean Academy
, v.21, no.6, pp.312-330,
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| 27 |
Functional Bakery Impact on the Degree of Motivation to Purchase Consumer Attitudes and Buying Intention - Focused on Busan -
Han, Sang-Hoon;Kim, Bo-Seong;
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Culinary Society of Korean Academy
, v.21, no.6, pp.331-340,
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