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| 1 |
Factor Influencing on the Level of Perceived Helpfulness of Country of Origin in Predicting the Quality of Chicken
Lee, Seong-Hee;Kang, Jong-Heon;
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Korean Society of Food Culture
, v.21, no.5, pp.439-445,
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| 2 |
A Study on the Dietary Attitude and Preference of Native Local Foods in Ulsan Area
Lee, Yeon-Jung;Ha, Mi-Ok;Choi, Soo-Keun;
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Korean Society of Food Culture
, v.21, no.5, pp.446-455,
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| 3 |
A Survey on the Recognition and Preference of Commercial Cream Soup Focused on Yungnam Area
Oh, Young-Sub;
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Korean Society of Food Culture
, v.21, no.5, pp.456-462,
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| 4 |
University students' attitudes and interests for ethnic food
Kim, Hye-Young;Lee, Hae-Young;
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Korean Society of Food Culture
, v.21, no.5, pp.463-472,
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| 5 |
Food Habits and Nutrient Intakes by Self-reported Food Consumption of Middle and High School Students In Seoul, Gyeonggi, and Gyeongnam Area
Yi, Na-Young;Lee, Kyung-Eun;Kwak, Tong-Kyung;
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Korean Society of Food Culture
, v.21, no.5, pp.473-480,
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| 6 |
A Study on the Preference and Satisfaction on the Menu of School Lunch Service of High School Students in Gyeongju Area
Jung, Bo-Hwa;Byun, Gwang-In;
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Korean Society of Food Culture
, v.21, no.5, pp.481-490,
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| 7 |
Analysis of Menu Patterns of Bibimbab meals in the School Lunch Program in Busan and Gyeongnam provinces
Lee, Myung-Wha;Lee, Hee-Jung;Kim, Seok-Young;
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Korean Society of Food Culture
, v.21, no.5, pp.491-499,
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| 8 |
Mediating Effects of the Factors on the Relationships between Customers' Past Behavior and Intention to Voice at Western Restaurant in Suncheon City
Pyo, Gil-Taek;Kang, Jong-Heon;
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Korean Society of Food Culture
, v.21, no.5, pp.500-506,
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| 9 |
A study on the Eating Out Behaviors of a Cold Noodle Restaurant Customer
Kim, Tae-Hyoung;Oh, Yu-Jin;Lee, Young-Mee;
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Korean Society of Food Culture
, v.21, no.5, pp.507-515,
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| 10 |
Development of Dietary Fiber Enriched Menu for the Aged and Analysis of Sensory and Physicochemical Characteristics
Park, Ji-Hyun;Kim, Hae-Young;
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Korean Society of Food Culture
, v.21, no.5, pp.516-523,
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| 11 |
The Analysis of the Differences of Evaluation Level of Service Encounter Quality, Emotional Responses, Customer Satisfaction and Service Loyalty by Types of Restaurants
Yang, Il-Sun;Jo, Mi-Na;
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Korean Society of Food Culture
, v.21, no.5, pp.524-535,
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| 12 |
A Correlation Analysis between Word-of Mouth Message Sender Credibility and WOM Effect
Cha, Sung-Mi;Shin, Seo-Young;
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Korean Society of Food Culture
, v.21, no.5, pp.536-540,
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| 13 |
Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle powder
Cho, Hee-Sook;Park, Bock-Hee;Kim, Kyung-Hee;Kim, Hyeon-A;
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Korean Society of Food Culture
, v.21, no.5, pp.541-549,
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| 14 |
Development of functional soy-based stew sauce including hot water extract of Cornus officinalis S. et Z
Kim, Jun-Ho;Oh, Hae-Sook;
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Korean Society of Food Culture
, v.21, no.5, pp.550-558,
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| 15 |
Ginsenosides contents of Korean ginseng and ginseng products
Suh, Bong-Soon;Oh, Kyung-Sook;Kim, Kwang-Soo;Choi, Suk-Hyun;
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Korean Society of Food Culture
, v.21, no.5, pp.559-564,
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| 16 |
Quality Characteristics of Pork with Addition of Jubak(Sulchigegie)
Won, Ji-Hee;Son, Ju-Ah;Youn, Aye-Ree;Kim, Ho-Jong;Kim, Gye-Won;Noh, Bong-Soo;
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Korean Society of Food Culture
, v.21, no.5, pp.565-570,
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