|
| 1 |
The Effects of Korean Food Globalization on Foreigners' Perception of Wellbeing Value and Experience with Korean Food
Lee, Yeon-Jung;
/
Korean Society of Food Culture
, v.25, no.5, pp.487-498,
|
|
| 2 |
A Survey of American's Perception and Preference for Korean Kimchi: Focus on Illinois and California
Han, Jae-Sook;Han, Gyeong-Phil;Lee, Jin-Shik;Han, Gab-Jo;Kim, Young-Jin;
/
Korean Society of Food Culture
, v.25, no.5, pp.499-507,
|
|
| 3 |
The Change of the Concept and Meaning of Bulgogi in Cookery Book & Dictionary
Lee, Kyou-Jin;Cho, Mi-Sook;
/
Korean Society of Food Culture
, v.25, no.5, pp.508-515,
|
|
| 4 |
Selection Attributes and Pursuit Benefits of Processed Fishery Products
Kim, Jong-Sung;Ha, Kyu-Soo;
/
Korean Society of Food Culture
, v.25, no.5, pp.516-524,
|
|
| 5 |
A Literature Review on the Types and Cooking Methods for Joseon Dynasty Tteok (Korean Rice Cake) according to its Sub-Ingredients
Oh, Soon-Duk;Lee, Gui-Chu;
/
Korean Society of Food Culture
, v.25, no.5, pp.525-543,
|
|
| 6 |
A Survey of Drinking Habits and Health Perception of Makgeolli
Lee, Hyun-Sook;Kwak, Hee-Jung;Kim, Jae-Young;Cho, Woo-Kyoun;Kim, Soon-Mi;
/
Korean Society of Food Culture
, v.25, no.5, pp.544-557,
|
|
| 7 |
Meal practice and Perceptions of Traditional Food Culture Education in Elementary School Students
Yoon, Sun-Joo;Kim, Hee-Sup;
/
Korean Society of Food Culture
, v.25, no.5, pp.558-567,
|
|
| 8 |
Dining-out Tendencies of Foreign Residents for Meat Dishes in Korea
Kim, Eun-Mi;Seo, Sang-Hee;Kwon, Ki-Hyun;Lee, Min-A;Hong, Sang-Pil;Lee, Eun-Jung;
/
Korean Society of Food Culture
, v.25, no.5, pp.568-577,
|
|
| 9 |
Effects of Perceived Price and Servicescape on Employee Service Quality, Food and Beverage Quality, and Customer Value in Daegu Korean Restaurants
Ha, Dong-Hyun;
/
Korean Society of Food Culture
, v.25, no.5, pp.578-588,
|
|
| 10 |
The Effects of Short-Term/Long-Term and Sales/Communication on Strategic Alliance Sales Promotions in the Family Restaurant Industry
Yoo, Young-Jin;
/
Korean Society of Food Culture
, v.25, no.5, pp.589-597,
|
|
| 11 |
High School Student's Attitude about Kimchi and Development of Kimchi as a Menu Item for Meal Service
Moon, Jung-Min;Kim, Hee-Sup;
/
Korean Society of Food Culture
, v.25, no.5, pp.598-606,
|
|
| 12 |
Major Odor Components of Raw Kimchi Materials and Changes in Odor Components and Sensory Properties of Kimchi During Ripening
Jeong, Hye-Seung;Ko, Young-Tae;
/
Korean Society of Food Culture
, v.25, no.5, pp.607-614,
|
|
| 13 |
Quality Characteristics of Sponge Cakes with Various Sugar Alcohols
Lee, Jin-Kyung;Oh, Myung-Suk;
/
Korean Society of Food Culture
, v.25, no.5, pp.615-624,
|
|
| 14 |
Study on the Texture Characteristics and Effects of Antioxidants on Saury (Cololabis saira) Nuggets
Kim, Gi-Ryoon;Kim, Hyun-Ah;Lee, Kyung-Hee;
/
Korean Society of Food Culture
, v.25, no.5, pp.625-632,
|
|