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| 1 |
Quality Characteristics of Mungbeanmook Added with Gugija (Lycii fructus) Infusion
Kim, Ae-Jung;Jung, Jin-Ju;Lee, Myungsook;Joo, Nami;Jung, Eun-Kyung;
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The Korean Dietetic Association
, v.18, no.3, pp.213-221,
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| 2 |
Improvement of HACCP Verification Checklist in School Foodservices - A Case Study on Cooked Squid with Seasoned Fresh Vegetable -
Kim, Yang-Sook;Moon, Hye-Kyung;Jeong, Hye-Jin;
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The Korean Dietetic Association
, v.18, no.3, pp.222-233,
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| 3 |
Consumption and Perception of High Caloric, Low Nutrient Dense Foods by Middle School Students in Daegu
Kang, Hyeon-Suk;Lee, Nan-Hee;Lee, Eun-Ju;Cho, Sung-Hee;
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The Korean Dietetic Association
, v.18, no.3, pp.234-247,
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| 4 |
Compliance with GMP and SSOP in College Foodservices by Comparison of Elementary and Middle & High School Foodservices
Park, Soon-Hee;Moon, Hye-Kyung;
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The Korean Dietetic Association
, v.18, no.3, pp.248-265,
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| 5 |
Doctors' Perception and Needs on Clinical Nutrition Services in Hospitals
Han, Min-Hye;Lee, Song-Mi;Lyu, Eun-Soon;
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The Korean Dietetic Association
, v.18, no.3, pp.266-275,
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