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Journal of the Korean Society of Food Culture  

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1 The Effects of the Business Ethical Value upon Person-organization Fit, Job Satisfaction, Turnover Intent and Organization Performance;The Employees of Family Restaurant and Feeding Facility
Jung, Hyo-Sun;Yoon, Hye-Hyun; / Korean Society of Food Culture , v.23, no.2, pp.139-151,
2 Expectation and Satisfaction of Foreign Customers Visiting Korean Restaurants Located in USA;Analysis for Food and Service Attributes through IPA Analysis
Lee, So-Jung;Chae, In-Sook; / Korean Society of Food Culture , v.23, no.2, pp.152-162,
3 A Canonical Correlation between Employee's Business Ethics Awareness and the Business Ethics Practice in Foodservice Industry
Jung, Hyo-Sun;Yoon, Hye-Hyun; / Korean Society of Food Culture , v.23, no.2, pp.163-171,
4 The Effects of Brand Personality on Brand Awareness/Association, Brand Emotion-Relationship, Brand Image and Brand Loyalty in Family Restaurant of Ulsan and Daegu
Lee, Soo-Boo;Yoo, Young-Jin;Ha, Dong-Hyun; / Korean Society of Food Culture , v.23, no.2, pp.172-183,
5 Core${\cdot}$Quality${\cdot}$Basic Service Factors of Family Restaurants and Differentiation Strategy for Customer Service Management
Park, Jung-Young; / Korean Society of Food Culture , v.23, no.2, pp.184-193,
6 Surveys of Domestic and Foreign Patents for Foods and Drugs Related to Improving Liver Function
Chun, Hyang-Sook;Park, Heon-Jin;Jeong, Ja-Kyeong;Jang, Dai-Ja; / Korean Society of Food Culture , v.23, no.2, pp.194-203,
7 A Study on Expression Characteristics of Indoor Spaces and Food related Elements in Fusion Korean Restaurants
Lee, Ji-Hyun;Oh, Hye-Kyung; / Korean Society of Food Culture , v.23, no.2, pp.204-213,
8 Eating Styles and Food Consumption Behaviors of College Students
Suh, Seong-Mu; / Korean Society of Food Culture , v.23, no.2, pp.214-221,
9 Study on the Chemical Composition of Lotus Root and Functional Evaluation of Fermented Lotus Root Drink
Bae, Man-Jong;Kim, Soo-Jung;Ye, Eun-Ju;Nam, Hak-Sik;Park, Eun-Mi; / Korean Society of Food Culture , v.23, no.2, pp.222-227,
10 Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality
Min, Sung-Hee;Lee, Bo-Ram; / Korean Society of Food Culture , v.23, no.2, pp.228-234,
11 Physicochemical and Microbiological Properties of Skate (Raja kenojei) Kimchi on the Market
Kim, Kyung-Hee;Cho, Hee-Sook; / Korean Society of Food Culture , v.23, no.2, pp.235-242,
12 The Optimization of Muffin with Yam Powder Using Response Surface Methodology
Joo, Na-Mi;Lee, Sun-Mee;Jeong, Hee-Sun;Park, Sang-Hyun;Jung, Ah-Ram;Ryu, Seung-Yeon;Lee, Ji-Hee;Jung, Hyeon-A; / Korean Society of Food Culture , v.23, no.2, pp.243-251,
13 Quality Characteristics of Mandupi with Skate (Raja kenojei) flour
Cho, Hee-Sook;Kim, Kyung-Hee; / Korean Society of Food Culture , v.23, no.2, pp.252-257,
14 Effects of Body Composition, Nutrient Intakes and Biochemical Indices on Skin Health Status of Female University Students with Sensitive Skin
Kim, Mi-Young;Cho, Kyung-Dong;Baek, Ok-Hee;Lee, Bog-Hieu; / Korean Society of Food Culture , v.23, no.2, pp.258-267,
15 A Study on Knowledge on Breast Feeding of College Students by Their General Characteristics
Song, Byeng-Chun;Cho, Ji-Hyun;Lee, In-Yul;Kim, Mi-Kyung; / Korean Society of Food Culture , v.23, no.2, pp.268-272,
16 The A Literary Investigation on Mandu (Dumpling);Types and Cooking Methods of Mandu (Dumpling) During the Joseon Era (1400's${\sim}$1900's)
Bok, Hye-Ja; / Korean Society of Food Culture , v.23, no.2, pp.273-292,
17 Discuss on the Historical Development and Change of Chinese Piquancy Addiction
Zhao, Rong-Guang; / Korean Society of Food Culture , v.23, no.2, pp.293-300,