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| 1 |
Universalizing Korean Food
Kim, Jae-Soo;
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Korean Society of Food Culture
, v.20, no.5, pp.499-507,
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| 2 |
Effect of Glue Plant(Codium Fragile) on Physicochemical Characteristics of Dongchimi During Fermentation
Park, Bock-Hee;Cho, Hee-Sook;
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Korean Society of Food Culture
, v.20, no.5, pp.508-515,
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| 3 |
Optimization of Iced Cookie with the Addition of Dried Sweet Pumpkin Powder
Lee, Sun-Mee;Ko, Young-Joo;Jung, Hyeon-A;Paik, Jae-Eun;Joo, Na-Mi;
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Korean Society of Food Culture
, v.20, no.5, pp.516-524,
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| 4 |
A Survey on the Recognition and Satisfaction of Food Labeling System in Seoul and Geongsangnamdo Area
Joo, Na-Mi;Yoon, Ji-Young;Kim, Ok-Sun;Ko, Young-Joo;Jung, Hyeon-A;Choi, Eun-Young;
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Korean Society of Food Culture
, v.20, no.5, pp.525-531,
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| 5 |
The Effect of Green Tea Powder on Quality of Dasik
Yun, Geun-Young;Kim, Myoung-Ae;Hyun, Ji-Soo;
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Korean Society of Food Culture
, v.20, no.5, pp.532-537,
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| 6 |
A Study of Evaluation for Service Quality of Korean Restaurant Customers - The Case of Pork-belly Specialty Restaurant-
Cho, Yong-Bum;Park, Jong-Hun;
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Korean Society of Food Culture
, v.20, no.5, pp.538-547,
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| 7 |
A Study for Eating-Out Behavior of the University Students
Kim, Myung-Sun;
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Korean Society of Food Culture
, v.20, no.5, pp.548-553,
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| 8 |
A Study on the Survey of the Dining out Behavior of Korean Older Person
Cho, Kyung-Ja;Han, Dong-Hee;
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Korean Society of Food Culture
, v.20, no.5, pp.554-560,
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| 9 |
The Effect of Relational Leadership on Empowerment, and Organizational Commitment: Focus on the Relationship between Owner and Manager in Chinese Restaurant Context
Byun, Gwang-In;Choi, Soo-Keun;
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Korean Society of Food Culture
, v.20, no.5, pp.561-573,
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| 10 |
A Study on the Well-being Related Awareness and Dietary Life Pattern in Urban Housewives
Park, Young-Sim;Myung, Choon-Ok;Lee, Ki-Wan;Nam, Hae-Won;
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Korean Society of Food Culture
, v.20, no.5, pp.574-583,
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| 11 |
Exploring Differences of Perception on In-Restaurant Environment in Family Restaurant Context between Young Males and Females
Kim, Eun-Ju;
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Korean Society of Food Culture
, v.20, no.5, pp.584-593,
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| 12 |
A Study on the Eating Behaviors of Self-Purchasing Snack among Elementary School Students
Lee, Ki-Wan;Lee, Hee-Sun;Lee, Min-June;
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Korean Society of Food Culture
, v.20, no.5, pp.594-602,
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| 13 |
Anticariogenic Activity and Glucosyltransferase Inhibition of Phenolic Compounds
Kim, Seon-Jae;Park, In-Bae;Kang, Seong-Gook;Chung, Dong-Ok;Jung, Soon-Teck;
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Korean Society of Food Culture
, v.20, no.5, pp.603-607,
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| 14 |
The Study of Dinning-out Behavior and Preference on Korean Foods by Age Groups
Yoon, Hei-Ryeo;
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Korean Society of Food Culture
, v.20, no.5, pp.608-614,
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| 15 |
Development and Evaluation of Food Safety Training Program for Employees in Foodservice Operations
Nam, Eun-Jeong;Kim, Hyun-Hee;Park, You-Hwa;Shin, Eun-Kyung;Lee, Yeon-Kyung;
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Korean Society of Food Culture
, v.20, no.5, pp.615-620,
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| 16 |
A Study on the Importance and Satisfaction for the Menu Quality of Japanese Restaurant
Lee, Yeon-Jung;Jeong, Woo-Seok;Kim, Hyen-Ryong;Choi, Su-Keun;
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Korean Society of Food Culture
, v.20, no.5, pp.621-626,
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| 17 |
Effect of Deodorizing Conditions on Color in Soybean Oil
Kim, Duk-Sook;Lee, Keun-Bo;
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Korean Society of Food Culture
, v.20, no.5, pp.627-631,
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