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| 1 |
Quality Characteristics of Tofu Added with Black Soybean Hull Powder
Kim, Jean;Jeon, Jeong-Ryae;
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Korean Society of Food Culture
, v.20, no.6, pp.633-637,
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| 2 |
Effect of the Elderly Consumers' Education Level on Eating-Out Decision Making Process
Kim, Tae-Hee;Seo, Eun;
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Korean Society of Food Culture
, v.20, no.6, pp.638-643,
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| 3 |
The Function of Physical Surroundings for Displaying Dining Atmosphere: A Theoretical Review and Testable Propositions
Chun, Byung-Gil;
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Korean Society of Food Culture
, v.20, no.6, pp.644-651,
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| 4 |
A Study on Effectiveness of Working Condition's Improvement After Introducing the Countermeasure for Irregular Employee
Lee, Mee-Jung;Park, Sang-Hyun;Joo, Na-Mi;
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Korean Society of Food Culture
, v.20, no.6, pp.652-660,
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| 5 |
A Study of the Effect of Environmental Characteristics on Overall Service Quality, and Repurchase Intentions in Korean Foodservice Firms
Lee, Geum-Rye;Yoo, Young-Jin;Park, Geum-Soon;
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Korean Society of Food Culture
, v.20, no.6, pp.661-667,
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| 6 |
Preference and Perception of Seafood among Soldiers on Cook's Duty in Military Meal Service
Lee, Young-Mee;Min, Sung-Hee;
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Korean Society of Food Culture
, v.20, no.6, pp.668-674,
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| 7 |
A Study on the Microbial Quality Control of Chicken Meat Salad by Adding Green Tea Extracts in Foodservice Operations
Kim, Heh-Young;Ko, Sung-Hee;
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Korean Society of Food Culture
, v.20, no.6, pp.675-682,
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| 8 |
Food Sharing Characteristics in Modern Korean Society
Oh, Se-Young;
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Korean Society of Food Culture
, v.20, no.6, pp.683-687,
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| 9 |
A Study on the Job Satisfactions of School Food Service Employees
Nam, Sang-Myung;
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Korean Society of Food Culture
, v.20, no.6, pp.688-694,
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| 10 |
Optimization of Jelly Preparation from Nopal by Response Surface Methodology
Jung, Hyeun-A;Joo, Na-Mi;
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Korean Society of Food Culture
, v.20, no.6, pp.695-702,
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| 11 |
The Antioxidant Activities of Three Solvent(Ether, Butanol, Water) Extrats from Chestnut Inner Shell in Soybean Oil
Oh, Seung-Hee;Kim, Yong-Wook;Kim, Myoung-Ae;
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Korean Society of Food Culture
, v.20, no.6, pp.703-708,
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| 12 |
Antibacterial Activities of Bamboo Sap Against Salmonella Typhimurium and Inhibitory Effects in a Model Food System
Chung, Hee-Jong;Ko, Bong-Guk;
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Korean Society of Food Culture
, v.20, no.6, pp.709-714,
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| 13 |
Textural and Sensory Properties of Jeolpyon added with Buckwheat
Paik, Jin-Kyung;Kim, Jeong-Mee;Kim, Jong-Goon;
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Korean Society of Food Culture
, v.20, no.6, pp.715-720,
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| 14 |
Effect of Onion Flesh or Peel Feeding on Antioxidative Capacity in 16-Month-old Rats Fed High Iron Diet
Park, Ju-Yeon;Kim, Mi-Kyung;
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Korean Society of Food Culture
, v.20, no.6, pp.721-730,
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| 15 |
A Syudy on the Preference of Japanese Food in Capital area
Shin, Min-Ja;Kim, Bo-Sung;Lee, Soo-Bum;
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Korean Society of Food Culture
, v.20, no.6, pp.731-737,
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| 16 |
Quality Characteristics of Pine Mushroom Yanggaeng Prepared by Different Addition of Frozen Pine Mushroom According to Different Pre-treatment
Park, Mi-Lan;Byun, Gwang-In;
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Korean Society of Food Culture
, v.20, no.6, pp.738-743,
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| 17 |
A Survey on Chinese in Beijing and Shanghai Perception and Preference for Korean Kimchi
Han, Jae-Sook;Han, Gyeong-Phil;Han, Gab-Jo;Kim, Young-Jin;
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Korean Society of Food Culture
, v.20, no.6, pp.744-753,
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| 18 |
A Survey on Chinese University Students' in Beijing Perception for Korean Kimchi
Han, Jae-Sook;Han, Gyeong-Phil;Lee, Jin-Sik;Kim, Young-Jin;
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Korean Society of Food Culture
, v.20, no.6, pp.754-760,
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| 19 |
Changes of Quality on Green Peas by the Storage
Lim, Hyo-Won;
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Korean Society of Food Culture
, v.20, no.6, pp.761-766,
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| 20 |
Health and Nutrition Implications of Food Away From Home - Current Trends for Marketing Restaurants -
Cho, Mi-Sook;
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Korean Society of Food Culture
, v.20, no.6, pp.767-776,
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