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| 1 |
Quality Characteristics of Muffins with Suchero
Hwang, Yoon-Kyung;An, Hye-Lyung;
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Culinary Society of Korean Academy
, v.23, no.8, pp.1-10,
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| 2 |
Quality Characteristics of Mealworm Seasoning Paste prepared by Chungukjang Recipe
Aum, Hey Min;Kim, Soo-Hee;Chung, Chang-Ho;
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Culinary Society of Korean Academy
, v.23, no.8, pp.11-16,
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| 3 |
A Study on the Selection Attributes of Convenience Store PB Lunch Box using IPA
Jin, Yang-Ho;Kim, Su-Oh;
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Culinary Society of Korean Academy
, v.23, no.8, pp.17-26,
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| 4 |
The Effects of Consumption Value of Female Consumers who Buy Bakery Goods on Impulse Buying and Purchase Satisfaction
Chung, Hye-Sun;Sim, Ji-Suk;Lee, Jong-Jin;
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Culinary Society of Korean Academy
, v.23, no.8, pp.27-39,
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| 5 |
The Effects of Service Quality on Emotions, Behavior Intention and Local Development Performance in the Ulsan Night Market
Seo, Kyung-Hwa;
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Culinary Society of Korean Academy
, v.23, no.8, pp.40-53,
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| 6 |
Consumption Status of Commercial Staple Food in Korean Adults: Data from 2010~2014 Korea National Health and Nutrition Examination Survey
Han, Gyusang;
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Culinary Society of Korean Academy
, v.23, no.8, pp.54-66,
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| 7 |
A Study on the Effects of Employees' Emotional Labor on Customer Orientation and Business Performance in Restaurants
Ahn, Jung-Suk;Lee, Soo-Bum;
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Culinary Society of Korean Academy
, v.23, no.8, pp.67-82,
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| 8 |
Quality Properties of Sponge Cake containing Dangyuja (Citrus grandis Osbeck) Powder
O, Hyeon Bin;Jung, Ki Youeng;Shin, So Yeon;Kim, Young-Soon;
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Culinary Society of Korean Academy
, v.23, no.8, pp.83-89,
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| 9 |
Effect of Extraction Conditions on In Vitro Antioxidant Properties of Extracts from Hippophae rhamnoides Leaves
Shin, Eon Hwan;
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Culinary Society of Korean Academy
, v.23, no.8, pp.90-97,
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| 10 |
Changes in Physicochemical Characteristics of Apple Pre-Treated with Sugar and Salt for Manufacturing Apple Jangachi
Oh, Chul-Hwan;
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Culinary Society of Korean Academy
, v.23, no.8, pp.98-105,
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| 11 |
A Study on the Relationship between HRM Practices which is based on the Korean Culture and Employee Outcomes in the Korean Hotel Industry
Lee, Yeonu;
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Culinary Society of Korean Academy
, v.23, no.8, pp.106-127,
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| 12 |
A Study on the Relationships among the Fast-Food Restaurants' Service Quality, Brand Trust, Brand Distinctiveness, and Revisit Intention
Jang, Sang-Jun;
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Culinary Society of Korean Academy
, v.23, no.8, pp.128-136,
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| 13 |
Component Analysis and Antioxidant Activity of Maca
Park, Sung-Jin;Kim, Oak-Lan;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.23, no.8, pp.137-144,
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| 14 |
The Influence of Hotel Restaurant Employee's Emotional Intelligence on Organizational Commitment and Customer Orientation
Yang, Dong-Hwi;
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Culinary Society of Korean Academy
, v.23, no.8, pp.145-152,
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| 15 |
Quality Characteristics of Instant Coffee with Probiotics and Microground Coffee
Ko, Bong Soo;Lim, Sang Ho;Han, Sung Hee;
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Culinary Society of Korean Academy
, v.23, no.8, pp.153-162,
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| 16 |
Effect of Oligosaccharides on Quality Characteristics and Antioxidant Activities of Prunus persica Batsch var. davidiana Max. preserved in Sugar
Jung, Kyung-Mi;Choi, Mi-Ae;Park, Sun-Ill;
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Culinary Society of Korean Academy
, v.23, no.8, pp.163-172,
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| 17 |
The Study of Online Marketing's Impact of Food Service Companies on the Purchasing Behavior Itself and Brand Recognition of New Brand of Menu : Focusing on Viral Marketing
Kang, Byong-Nam;Moon, Sung-Sik;
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Culinary Society of Korean Academy
, v.23, no.8, pp.173-183,
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| 18 |
Relationship between Coffee Intake and Metabolic Syndrome Risk Factors according to Blood Glucose Level : From the Sixth Korea National Health and Nutrition Examination Survey (KNHANES VI-3) 2015
Kim, Kyoung Yun;
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Culinary Society of Korean Academy
, v.23, no.8, pp.184-194,
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| 19 |
A Comparison of Starbucks between South Korea and U.S.A. through Big Data Analysis
Jo, Ara;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.23, no.8, pp.195-205,
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| 20 |
Quality Characteristics of Sprout Ginseng Paste added Dry Oyster and Dry Shrimp
Jung, Hee-Bum;Seoung, Tae-Jong;Kim, Jeong-Gyun;
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Culinary Society of Korean Academy
, v.23, no.8, pp.206-215,
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