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| 1 |
A Comprehensive Study on the Intake Patterns and Expenditures of Instant Noodles (Ramyun) by Children and Adolescents
Jung, Hyo-Sun;Song, Min-Kyung;Kwak, Da-Young;Yoon, Hye-Hyun;
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Korean Society of Food Culture
, v.26, no.6, pp.531-538,
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| 2 |
Study on Food Culture During the Late Chosun dynasty and Japanese Colonial Period in the Novel "Toji"
Kim, Mi-Hye;Chung, Hae-Kyung;
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Korean Society of Food Culture
, v.26, no.6, pp.539-553,
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| 3 |
A Survey on the Use and Recognition of Various Salts in Kimchi Production
Kim, Ju-Hyeon;Yoon, Hei-Ryeo;
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Korean Society of Food Culture
, v.26, no.6, pp.554-561,
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| 4 |
Early History of Korean Restaurants in Manhattan, NY - Focused on 1960's~1970's -
Lee, Kyou-Jin;
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Korean Society of Food Culture
, v.26, no.6, pp.562-573,
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| 5 |
Sushi Consumption Behavior of Koreans according to Food-related Lifestyle Type among Consumers
Lee, Kyung-Won;Chung, Hee-Chung;Cho, Mi-Sook;
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Korean Society of Food Culture
, v.26, no.6, pp.574-582,
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| 6 |
A Study on the Kyungsangnamdo Native Local Food Culture in the Novel "Toji"
Kim, Mi-Hye;Chung, Hae-Kyung;
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Korean Society of Food Culture
, v.26, no.6, pp.583-598,
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| 7 |
A Historical Study on Changes in a Roasted Beef Recipe through Sulhamyukjuk (Part I) - Focus on literature published in Korea until 1950 -
Park, Chae-Lin;Kwon, Yong-Suk;Chung, Hea-Jung;
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Korean Society of Food Culture
, v.26, no.6, pp.599-613,
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| 8 |
Study on Japanese Consumers' Korean Food Consumption Behaviors and Market Segmentation Based on Food-related Lifestyle - Focusing on Inbound Japanese Tourists -
Kim, Kyung-Hee;
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Korean Society of Food Culture
, v.26, no.6, pp.614-620,
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| 9 |
Study on Jeonyak in the Bibliography
Kang, Yoo-Jung;Jung, Hyun-Sook;Yoo, Maeng-Ja;
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Korean Society of Food Culture
, v.26, no.6, pp.621-628,
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| 10 |
The Content Analysis of the Korean Food Menu Naming Standard
Han, Kyung-Soo;Lee, Jin-Young;
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Korean Society of Food Culture
, v.26, no.6, pp.629-640,
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| 11 |
The Effect of the Service Encounter Element in Korean Restaurants upon Customer's Emotion Feelings, Customer Satisfaction, and Behavioral Intention - Focused on Foreigners Living in Korea -
Lee, Sun-Lyung;Song, Min-Kyung;Kwak, Da-Young;Lee, Kyung-Jin;Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Korean Society of Food Culture
, v.26, no.6, pp.641-648,
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| 12 |
The Effect of Job Embeddedness Constructs on Innovation-related Behaviors and Turnover Intention
Yoo, Young-Jin;
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Korean Society of Food Culture
, v.26, no.6, pp.649-656,
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| 13 |
Consumer Awareness and Attitudes about Genetically Modified Foods - According to Area, Occupation, and Education -
Kim, Hae-Young;Kim, Mee-Jeong;
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Korean Society of Food Culture
, v.26, no.6, pp.657-672,
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| 14 |
Difference in Bakery Choice Attributes according to Consumers' Characteristics and Purchasing Behavior
Ryu, Si-Hyun;Kim, Sung-Ok;Seok, Seung-Yeon;
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Korean Society of Food Culture
, v.26, no.6, pp.673-681,
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| 15 |
Effects of What Consumers Want in Brand Identification, Brand Attachment, and Customer Loyalty in Family Restaurants
Jeon, Gwee-Yeon;Lee, Eun-Ju;Ha, Dong-Hyun;
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Korean Society of Food Culture
, v.26, no.6, pp.682-691,
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| 16 |
The Impact of Customer's Party Size on Restaurant Revenue
Cho, Mee-Hee;Lee, Kyung-Hee;
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Korean Society of Food Culture
, v.26, no.6, pp.692-697,
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| 17 |
Global Korean Food Marketing Communication of Government Agencies and Restaurant Companies
Yang, Il-Sun;Kim, Eun-Jung;Shin, Seo-Young;Cha, Sung-Mi;
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Korean Society of Food Culture
, v.26, no.6, pp.698-708,
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| 18 |
Quality Characteristics of Dried Noodles with Added Loquat Leaf Powder
Park, In-Duck;Cho, Hee-Sook;
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Korean Society of Food Culture
, v.26, no.6, pp.709-716,
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| 19 |
Optimization of Soybean Pudding Using Response Surface Methodology
Jung, Eun-Kyung;Joo, Na-Mi;
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Korean Society of Food Culture
, v.26, no.6, pp.717-726,
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| 20 |
Correlation of the Rate of Obesity and Blood Lipids According to Obesity Index in Rural Post-menopausal Women
Choe, Joeng-Sook;Kim, Eun-Kyung;Park, Young-Hee;
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Korean Society of Food Culture
, v.26, no.6, pp.727-733,
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| 21 |
Research on Lotus Root Eungi and Development of Beverage from Lotus Root Starch
Kim, Sung-Hae;Suk, Jung-Eun;Cho, Mi-Sook;Choi, Nam-Soon;
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Korean Society of Food Culture
, v.26, no.6, pp.734-742,
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