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| 1 |
Alcohol Consumption Rates and the Perception of Drinking Cultures Among College Students in the Wonju Area
Oh, Hae-Sook;
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Korean Society of Food Culture
, v.26, no.2, pp.101-112,
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| 2 |
Survey of Chinese University or College Students' Preference for and Satisfaction with Korean Food in Daegu and Gyeongbuk
Song, Jung-Sun;Moon, Sang-Jeong;
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Korean Society of Food Culture
, v.26, no.2, pp.113-119,
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| 3 |
Study of the Behavior of Food-sharing with Personal Utensils in a Restaurant: Use of a Focus Group Interview
Kim, Hee-Sun;Oh, Se-Young;
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Korean Society of Food Culture
, v.26, no.2, pp.120-127,
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| 4 |
A Historical Study on the Changes in the Recipe of Naengmyeon (Korean Cold Noodles) Base on Water - Focus on the Recipe Data Published in Korea from 1800's to 1980's -
Park, Chae-Lin;Kwon, Yong-Suk;Chung, Hea-Jung;
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Korean Society of Food Culture
, v.26, no.2, pp.128-141,
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| 5 |
A Study on the Brand Personality of Foodservice Companies using Correspondence Analysis: Comparative Analysis of Family and Quick-service Restaurants
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Korean Society of Food Culture
, v.26, no.2, pp.142-150,
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| 6 |
Culinary Employees' Sanitation Management Practice Levels According to Dietitians' Sanitation Training Performance in the Institutional Foodservice Industry in the Chungbuk Province
Lee, Jea-Young;Yon, Mi-Yong;Lee, Yu-Jin;Kim, Woon-Ju;
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Korean Society of Food Culture
, v.26, no.2, pp.151-158,
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| 7 |
A Coffee Shop's Relationship to Customer Trust, Commitment, and Shop Loyalty
Kim, Ji-Eung;Jeong, Se-Hoon;
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Korean Society of Food Culture
, v.26, no.2, pp.159-169,
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| 8 |
Household's Food and Beverage Expenditure Patterns
Kim, Young-Suk;Mo, Soo-Won;
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Korean Society of Food Culture
, v.26, no.2, pp.170-177,
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| 9 |
Fermentation Characteristics of Ginpi Wine with Different Levels of Added Ginpi
Kim, Na-Young;Yu, A-Reum;Min, Jin-Young;Han, Myung-Joo;
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Korean Society of Food Culture
, v.26, no.2, pp.178-183,
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| 10 |
Quality Characteristics of Gruel with Added Yam
Kim, Jung-Sun;Kwak, Eun-Jung;
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Korean Society of Food Culture
, v.26, no.2, pp.184-189,
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| 11 |
Isolating Microorganisms to Ferment Traditional Cheongtaejeon
Park, Jung-Suk;Cho, Jung-Il;
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Korean Society of Food Culture
, v.26, no.2, pp.190-197,
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