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| 1 |
Consumer Awareness, Use, and Satisfaction of Nutrition Labeling at Bakery and Ice-cream Stores in Daejeon
Choi, Myeong;Lee, Joung-Won;
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Korean Society of Food Culture
, v.26, no.5, pp.417-428,
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| 2 |
Comparison of Food Neophobia Scale and Food Involvement Scale Between Koreans and East-South Asians
Kim, Sun-Joo;Park, Hyun-Jung;Lee, Kyung-Hee;
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Korean Society of Food Culture
, v.26, no.5, pp.429-436,
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| 3 |
Food Ethics Approach to Court Case of Inferior Quality Mandu Stuffing
Kim, Suk-Shin;
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Korean Society of Food Culture
, v.26, no.5, pp.437-444,
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| 4 |
Study on Recognition and Development of Native Local Foods in the Young-ju Area
Nam, Sun-Jung;Park, Geum-Soon;
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Korean Society of Food Culture
, v.26, no.5, pp.445-454,
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| 5 |
A Literature Review on the Recipes for Pheasant - Focus on Recipe Books from 1800's to 1990's -
Kook, Kyung-Duk;Kwon, Yong-Suk;Chung, Hea-Jung;
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Korean Society of Food Culture
, v.26, no.5, pp.455-467,
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| 6 |
Optimization of Preparation Conditions and Analysis of Food Components for Chicken Head Soup Base
Choi, Sung-Eun;
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Korean Society of Food Culture
, v.26, no.5, pp.468-477,
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| 7 |
Student, Dietitian Reactions to Multicultural Food Service in Hannam School District
Kim, Hee-Sup;Lim, Jae-Rong;
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Korean Society of Food Culture
, v.26, no.5, pp.478-489,
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| 8 |
Study of Dietary Behaviors and Snack Intake Patterns of High School Students in Seoul, Incheon, and Gyeonggi-do
Han, Gyeong-Soon;Cho, Woo-Kyoun;
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Korean Society of Food Culture
, v.26, no.5, pp.490-500,
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| 9 |
Qualities of Soybean Dasik with Added Saltwort (Salicornia herbacea L.) Powder
Kim, Myung-Hee;Hong, Geum-Ju;
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Korean Society of Food Culture
, v.26, no.5, pp.501-505,
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| 10 |
The Effect of Food Choice Motive on Attitude and Intention of Purchasing Organic Food
Kim, Dong-Ki;Kim, Sun-Joo;Lee, Kyung-Hee;
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Korean Society of Food Culture
, v.26, no.5, pp.506-512,
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| 11 |
Physicochemical Properties of Mung Bean Starch and Texture of Cold-Stored Mung Bean Starch Gels added with Soy Bean Oil
Choi, Eun-Jung;Oh, Myung-Suk;
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Korean Society of Food Culture
, v.26, no.5, pp.513-520,
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| 12 |
Changes in Quality Characteristics of Jeungpyun containing different Levels of Malt Extract during Storage
Jung, Kyoung-Wan;Kim, Yoo-Kyung;Lee, Gui-Chu;
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Korean Society of Food Culture
, v.26, no.5, pp.521-529,
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