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| 1 |
Perception of kimchi and Preference of foods using kimchi in School Meals - Focused on High School Students in Gwangju -
Kim, Eun-Young;Park, Young-Hee;Jung, Lan-Hee;Jeon, Eun-Raye;
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Korean Society of Food Culture
, v.25, no.3, pp.241-250,
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| 2 |
Preferences and Consumption Patterns of General Consumers of Meat Dishes
Kim, Eun-Mi;Seo, Sang-Hee;Lee, Min-A;Kwon, Ki-Hyun;Jun, Gi-Hong;
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Korean Society of Food Culture
, v.25, no.3, pp.251-261,
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| 3 |
Preference and Intake Pattern for Kimchi by Elementary School Students in Seoul Area
Paek, Tae-Hee;Kim, Na-Young;Han, Myung-Joo;
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Korean Society of Food Culture
, v.25, no.3, pp.262-269,
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| 4 |
Development of Native Local Foods in Chungcheongnam-do by Storytelling
Kim, Mi-Hye;Chung, Hae-Kyung;
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Korean Society of Food Culture
, v.25, no.3, pp.270-284,
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| 5 |
A Comparison Study on Interest of Dietary Life Behavior, Nutrient Intake and Health between Full-Time and Working Housewives
Shin, Kyung-Ok;Yoon, Jin-A;Lee, Jun-Sik;Chung, Keun-Hee;Choi, Soon-Nam;
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Korean Society of Food Culture
, v.25, no.3, pp.285-295,
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| 6 |
Perception and requirement of Green Onion Kimchi by Chinese and Japanese consumers
Lee, Min-A;Kim, Eun-Mi;Oh, Se-Wook;Hong, Sang-Pil;
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Korean Society of Food Culture
, v.25, no.3, pp.296-302,
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| 7 |
A Study on Perception of well-being among the High School Student's in Gyeonggi Area
Lee, Young-Soon;Cho, Jeong Hwa;
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Korean Society of Food Culture
, v.25, no.3, pp.303-311,
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| 8 |
A Study on the Effects of The Relationship Characteristics Between Contracted Foodservice Companies and Its Client Companies to Relationship Quality and Long-Term Orientation
Ki, Eun-Heui;Kim, Tae-Hee;Lee, Dug-Young;
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Korean Society of Food Culture
, v.25, no.3, pp.312-323,
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| 9 |
The Reduction of "Off-flavor" in Cheonggukjang and Kimchi
Hong, Eun-Jeung;Kim, Young-Jun;Noh, Bong-Soo;
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Korean Society of Food Culture
, v.25, no.3, pp.324-333,
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| 10 |
Influence of the Addition of MACA (Lepidium meyenii) Hot Water Extract on the Quality and Antioxidant Activity of Yogurt
Chung, Hai-Jung;Chu, Young-Ran;Park, Han-Na;Jeon, In-Sook;Kang, Yong-Soo;
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Korean Society of Food Culture
, v.25, no.3, pp.334-341,
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| 11 |
Quality Characteristics of Sulgidduk Containing Yam (Dioscorea japonica THUMB) Powder
Kim, Jung-Sun;Kwak, Eun-Jung;
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Korean Society of Food Culture
, v.25, no.3, pp.342-349,
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| 12 |
Physiological Evaluation of Korean Mountain Ginseng and Korean Mountain Ginseng Leaf Tea
Ye, Eun-Ju;Kim, Soo-Jung;Nam, Hak-Sic;Park, Eun-Mi;Bae, Man-Jong;
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Korean Society of Food Culture
, v.25, no.3, pp.350-356,
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