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| 1 |
A Study on the Customer's Satisfaction of the Tableware on Foodstyling using Fuzzy cognitive Maps
Kim, Sun-Hee;
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Korean Society of Food Culture
, v.21, no.6, pp.571-576,
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| 2 |
Analysis of Current Use of Local Food of Adults in Gyeongju Classified by Age
Lee, Yeon-Jung;
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Korean Society of Food Culture
, v.21, no.6, pp.577-588,
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| 3 |
A Study of Food Behavior of Tourist in the Goseong Dinosaur Festival
Kim, Seok-Young;Shin, Ye-Sung;Min, Sun-Ok;
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Korean Society of Food Culture
, v.21, no.6, pp.589-595,
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| 4 |
Bone Density and Related Factors of University Students in Seoul Area
Choi, Soon-Nam;Song, Chang-Ho;Kim, Sang-Rae;Chung, Nam-Yong;
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Korean Society of Food Culture
, v.21, no.6, pp.596-605,
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| 5 |
Food Culture of Korean Peninsula in the Neolithic Period Described in Daegok-ri Petroglyph
Koh, Kyung-Hee;
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Korean Society of Food Culture
, v.21, no.6, pp.606-613,
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| 6 |
Segmentation of Wine market by Consumers' Product Involvement
Chong, Yu-Kyeong;Kim, Maeng-Jin;
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Korean Society of Food Culture
, v.21, no.6, pp.614-622,
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| 7 |
Measuring the Effects of Employee's Foodservice Quality, Value, and Satisfaction on Tourist Behavioural Intention
Kang, Jong-Heon;Go, Beom-Seok;
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Korean Society of Food Culture
, v.21, no.6, pp.623-628,
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| 8 |
A Exploratory Study on the Development of Star Menus in the Western Restaurants of the Hotels Focused on the Tourism Hotels in Seoul
Lee, Eun-Jung;Lee, Jong-Kil;
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Korean Society of Food Culture
, v.21, no.6, pp.629-637,
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| 9 |
Effects of Takju(Korean turbid rice wine) Lees on the Serum Glucose levels in Streptozotocin-induced Diabetic Rats
Kim, Soon-Mi;cho, Woo-Kyun;
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Korean Society of Food Culture
, v.21, no.6, pp.638-643,
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| 10 |
Quality Characteristics and Shelf-life of Tofu Coagulated by Furie Juice of Pomegranate
Kim, Ji-Young;Park, Geum-Soon;
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Korean Society of Food Culture
, v.21, no.6, pp.644-652,
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| 11 |
Quality Characteristics of Cuttlefish Inky Tofu Prepared with Various Coagulants
Park, Eo-Jin;An, Sang-Hee;
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Korean Society of Food Culture
, v.21, no.6, pp.653-660,
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| 12 |
A Survey on the Consumption and Satisfaction Degree of the Cooked Rice Mixed with Multi-Grain in Seoul Kyeonggi and Kangwon Area
Kim, Yoon-Sun;Lee, Gui-Chu;
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Korean Society of Food Culture
, v.21, no.6, pp.661-669,
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| 13 |
Development of Calcium Enriched Menu for the Aged
Kim, Hae-Young;Kong, Hee-Jung;
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Korean Society of Food Culture
, v.21, no.6, pp.670-678,
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| 14 |
The Effect of Hydrated Soybean Oil on Quality of Popped Rice for Preparing Salyeotgangjung
Kim, Myoung-Ae;
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Korean Society of Food Culture
, v.21, no.6, pp.679-684,
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| 15 |
Quality Characteristics of Cookies with Brown Rice Flour
Lee, Mi-Hye;Oh, Myung-Suk;
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Korean Society of Food Culture
, v.21, no.6, pp.685-694,
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| 16 |
Rheological & Sensory Characteristics of Pine Mushroom Jung-Gwa by Different Amount of Saccharide(honey and oligosaccharide)
Park, Mi-Lan;Choi, Soo-Keun;Jung, In-Chang;Byun, Gwang-In;
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Korean Society of Food Culture
, v.21, no.6, pp.695-701,
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| 17 |
Influence of School Foodservice Dietitians' Work Value on Organizational Effectiveness: Moderating Effect of Expectation to the Institution of nutrition Teachers
Cha, Myeong-Hwa;Seo, Sun-Hee;
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Korean Society of Food Culture
, v.21, no.6, pp.702-713,
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