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| 1 |
Quality Characteristics of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) during Cold Storage
Yun, Eun-A;Jung, Eunkyung;Joo, Nami;
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The Korean Dietetic Association
, v.19, no.3, pp.195-208,
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| 2 |
A Study on the Hygiene Practices of Foodservice Employees by Hygiene Education and Work Environment in the Gyeongnam Area
Lim, Jung-Hee;Kim, Hyun-Ah;Jung, Hyun-Young;
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The Korean Dietetic Association
, v.19, no.3, pp.209-222,
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| 3 |
The Association between Smoking, Alcohol Intake, and Low-Salt Diet: Results from the 2008 Community Health Survey
Chun, In-Ae;Park, Jong;Han, Mi-Ah;Choi, Seong-Woo;Ryu, So-Yeon;
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The Korean Dietetic Association
, v.19, no.3, pp.223-235,
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| 4 |
Microbiological Assessment of Home-Delivered Meals for Children from Low-income Families during Production and Delivery
Moon, Jeong-A;Yoo, Chang-Hee;Lee, Kyung-Eun;
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The Korean Dietetic Association
, v.19, no.3, pp.236-252,
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| 5 |
Quality Characteristics of Yanggaeng Supplemented with Sanghwang Mushroom (Phellinus linteus) Mycelia
Hong, Sung-Soo;Jung, Eun-Kyung;Kim, Ae-Jung;
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The Korean Dietetic Association
, v.19, no.3, pp.253-264,
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| 6 |
Development of Job Description of Clinical Dietitians in Hospitals by the DACUM Method
Cha, Jin-A;Kim, Kang-Eun;Kim, Eun-Mi;Park, Mi-Sun;Park, Yoo-Kyoung;Baek, Hee-Joon;Lee, Song-Mi;Choi, Soo-Kyong;Seo, Jung-Sook;
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The Korean Dietetic Association
, v.19, no.3, pp.265-286,
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| 7 |
The Effect of Nutrition Education and the Diet Rice Bowl on Weight Control
Kim, Young-Suk;Kim, Su-Kyung;Kim, Sin-Young;Hong, In-Sun;Chang, Un-Jae;
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The Korean Dietetic Association
, v.19, no.3, pp.287-297,
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| 8 |
A Qualitative Study on the Experiences of Congregate Meal Services from the Low-income Elderly
Seo, Sunhee;Yu, Eunju;Ahn, Jiyoon;
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The Korean Dietetic Association
, v.19, no.3, pp.298-308,
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