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| 1 |
Analysis of Food and Nutritional Informations in Articles and Advertisements in Children's Daily Newspapers in Korea
Kim, Ji-Eun;Lee, Kyoung-Ae;
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Korean Society of Food Culture
, v.21, no.3, pp.233-240,
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| 2 |
The Modern Food Consumption Phenomena and It's Meaning in Context of Consumption Culture
Sohn, Sang-Hee;
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Korean Society of Food Culture
, v.21, no.3, pp.241-246,
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| 3 |
The Effects of Menu Price, Human Service, Amenity, Menu Quality on Menu Value and Revisit Intention
Yoo, Young-Jin;Ha, Dong-Hyun;
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Korean Society of Food Culture
, v.21, no.3, pp.247-253,
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| 4 |
A Case Study on Price Elasticity Measurement and Identification of Factors Affecting Price Elasticity of a Family Restaurant
Lee, Bong-Shik;Yang, Il-Sun;Shin, Seo-Young;Choi, Mi-Kyung;
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Korean Society of Food Culture
, v.21, no.3, pp.254-261,
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| 5 |
Development and Acceptance Test of Protein Enriched Menu for the Aged
Kim, Hae-Young;Back, Su-Ryon;
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Korean Society of Food Culture
, v.21, no.3, pp.262-269,
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| 6 |
Menu Analysis Using Menu Engineering and Cost/Margin Analysis - French Restaurant of the Tourism Hotel in Seoul -
Lee, Eun-Jung;Lee, Young-Sook;
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Korean Society of Food Culture
, v.21, no.3, pp.270-279,
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| 7 |
Wine Consuming Behavior by Demographic Characteristics of Wine Consumers
Chong, Yu-Kyeong;Jung, Won-Hee;
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Korean Society of Food Culture
, v.21, no.3, pp.280-289,
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| 8 |
Quality Characteristics of the Walnut Bread with Varied Levels of Resistant Starch
Kang, Nam-E;L.Kim, Hye-Young;Lee, In-Seon;
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Korean Society of Food Culture
, v.21, no.3, pp.290-296,
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| 9 |
Physicochemical Characteristics of Ethanol Extracts from Each Part of the Pleurotus eryngii
Ahn, Myung-Soo;Kim, Hyun-Jeung;Seo, Mi-Sook;
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Korean Society of Food Culture
, v.21, no.3, pp.297-302,
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| 10 |
A Study on the Satisfaction and Preference on the Menu of Japanese Restaurant Customers
Jeong, Woo-Seok;Lee, Yeon-Jung;Bong, Jun-Ho;
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Korean Society of Food Culture
, v.21, no.3, pp.303-310,
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| 11 |
Rheological Properties of Dough and Quality Characteristics of Bread Added with Pumpkin Powder
Bae, Jong-Ho;Woo, Hi-Seob;Jung, In-Chang;
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Korean Society of Food Culture
, v.21, no.3, pp.311-318,
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| 12 |
Characterization of Volatile Compounds in Low-Temperature and Long-Term Fermented Baechu Kimchi
Kim, Ji-Yun;Park, Eun-Young;Kim, Young-Suk;
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Korean Society of Food Culture
, v.21, no.3, pp.319-324,
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| 13 |
The Effect of Red Ginseng Powder on Quality of Dasik
Yun, Geun-Young;Kim, Myoung-Ae;
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Korean Society of Food Culture
, v.21, no.3, pp.325-329,
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| 14 |
The Effects of the Addition of Orange and Grape Concentrates, and Fructose on the Quality Characteristics of Soy Kefir
Lee, Sook-Young;Na, Sung-Hoon;Lee, See-Young;
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Korean Society of Food Culture
, v.21, no.3, pp.330-335,
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| 15 |
University Students' Consumptive Perceptions of Bread and Cookies with Added Herbs and Sensory Characteristics of Herb Baguettes
Kim, Hyun-Duk;Jeong, Myeong-Sook;
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Korean Society of Food Culture
, v.21, no.3, pp.336-343,
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| 16 |
Effects of Leisure Type on Health Status and Obesity Index of Senior Citizens in Suwon Area
Kim, Yun-Hye;Lee, Bog-Hieu;
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Korean Society of Food Culture
, v.21, no.3, pp.344-350,
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