|
| 1 |
A Study of the Optimization of White Pan Bread added with Wheat Sprout Powder
Joo, Shin-Youn;Park, Jong-Dae;Choi, Yun-Sang;Sung, Jung-Min;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.1-14,
|
|
| 2 |
Quality Characteristics of Instant Gochujang added with Red Pepper Seeds Powder
Lee, Keum-Ok;Kim, Ki-Bbeum;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.15-24,
|
|
| 3 |
The Effects of Selection Attributes on Attitude and Repurchase Intention for Home Meal Replacement (HMR): Focused on Moderating Role of Brand Trust
Ra, Chae-Il;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.25-34,
|
|
| 4 |
A Study on Quality Characteristics of Makpyeon made of Dry Milled Rice Powder according to Soaking Time
Jo, Yun Ju;Yoon, Hye Hyun;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.35-46,
|
|
| 5 |
A Study on Basic Vocational Competencies and Capabilities required for Culinary Arts Curriculum
Kim, Tae-Hyun;Kim, Tae-Hee;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.47-59,
|
|
| 6 |
Effect of Cook's Environmental Awareness and Eco-friendly Attitude on Food Safety Pursuit Behavior
Lee, Jong-Ho;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.60-70,
|
|
| 7 |
The Relationship between Eating Out Consumption Propensity, Dessert Cafe Satisfaction, Psychological Well-Being and Quality of Life
Han, Ji-Soo;Lee, Hyoung-Ju;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.71-82,
|
|
| 8 |
Characteristics of Sweet Pumpkin Yanggaeng with Stevia Leaf Powder as Partial Replacer of Sucrose
Choi, Eun-Hee;Chung, Chang-Ho;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.83-92,
|
|
| 9 |
A Study of Consumer Perceptions of Food Safety and Food Buying Behavior
Kim, Hyun-Ah;Jung, Hyun-Young;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.93-103,
|
|
| 10 |
Quality Characteristics of White Pan Bread with Different Water Types
Kim, Yoon-A;Ko, Jae-Youn;Yoo, Se-Ran;Jang, Se-Jin;Kang, Sang-Hyeon;Han, Doo-Won;Kim, Sung-Hwan;Seo, Ji-Hye;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.104-112,
|
|
| 11 |
Quality Characteristic and Antioxidant Properties of Gelatin Jelly incorporated with Black Currant (Ribes nigrum L.) Powder
Lee, Won-Gab;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.113-120,
|
|
| 12 |
The Effects of Organizational Culture on Self-Efficacy and Organizational Citizenship Behavior
Jeon, Jang-Chul;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.121-132,
|
|
| 13 |
The Effects of Interpersonal Relationship Stress on Job Attitude and Turnover Intention: Focused on Hotel Employees in Food and Beverage Department
Baek, Jong-Chul;Shin, Hyoung-Chul;Kang, Hee-Seog;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.133-143,
|
|
| 14 |
An Integrational Approach for Culinary Education based on Brain-based Teaching Principle
Lee, Jeong-Ae;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.144-155,
|
|
| 15 |
The Mediating Effect of Rapport on the Relationship between Organizational Culture Type and Innovative Behavior of Hotel Chefs
Park, Jeong-Seop;Jeon, Jang-Chul;Kwon, Ki-Wan;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.156-166,
|
|
| 16 |
A Study on the Semantic Network Analysis of "Cooking Academy" through the Big Data
Lee, Seung-Hoo;Kim, Hak-Seon;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.167-176,
|
|
| 17 |
A Study on the Structural Relationships between Self-Sacrificial Leadership, Employees' Workplace Spirituality, Supervisor Likeability and Innovation Behavior of Hotel Enterprise
Park, Jong Chul;Choi, Hyun Jung;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.177-187,
|
|
| 18 |
The Characteristics of Sponge Cake with Moringa Powder
Choi, Hyoung-il;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.188-195,
|
|
| 19 |
Quality Characteristics of Dough Liquid according to the Addition Ratio of Doraji in Seaweed Snack Manufacturing
Choi, Mi-Ae;Kim, Sun Hwa;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.196-203,
|
|
| 20 |
The Effects of Selection Attributes for HMR on Satisfaction and Repurchase Intention: Comparative Analysis of Convenience Store and Large Market
Yang, Dong-Hwi;
/
Culinary Society of Korean Academy
, v.24, no.3, pp.204-214,
|
|