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| 1 |
Awareness and Evaluation of Korean Traditional Foods among University Students in Chungnam Area
In, Kwang-Kyo;Lee, Hyo-Gu;Kim, Gye-Woong;Yoo, Jae-Young;
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Korean Society of Food Culture
, v.27, no.5, pp.415-421,
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| 2 |
Transition of Korean Meat Consumption and Consumption Trends after Modern Times - Focused on Beef and Pork -
Lee, Kyou-Jin;Cho, Mi-Sook;
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Korean Society of Food Culture
, v.27, no.5, pp.422-433,
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| 3 |
Development of Food Replicas as Dietary Education Materials for Children
Hong, Kyung Hee;Kim, Soon Mi;Um, Min Young;
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Korean Society of Food Culture
, v.27, no.5, pp.434-444,
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| 4 |
Food Ethics Approach to Korean New Food Words of Years 1994-2005
Kim, Suk Shin;
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Korean Society of Food Culture
, v.27, no.5, pp.445-458,
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| 5 |
Impact of Eating Habits and Food Preferences on Adoptive Behavior of Children with Intellectual Disabilities
Chung, Young-Sook;Han, Bang-Me;
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Korean Society of Food Culture
, v.27, no.5, pp.459-468,
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| 6 |
Study on Chronic Changes in Chogyetang
Jang, So Young;Han, Bok Ryo;
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Korean Society of Food Culture
, v.27, no.5, pp.469-480,
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| 7 |
Exploratory Study on Effects of Restaurant Attributes on Perception of Price and Brand Reputation - Comparison Between Locals and Tourists -
Yi, SungPo;Choi, Jinkyung;
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Korean Society of Food Culture
, v.27, no.5, pp.481-489,
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| 8 |
Development of Structural Model for Quality, Value, Satisfaction, and Loyalty in a Wine Training Program
Lee, In-Soon;Lee, Hae-Young;Kim, Hye-Young;
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Korean Society of Food Culture
, v.27, no.5, pp.490-495,
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| 9 |
The Adaptation Process of Korean Food for Japanese Independent Tourists (FIT) - Focus on the Cultural Belief -
Choi, Hyun Joo;Han, Kyung Soo;
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Korean Society of Food Culture
, v.27, no.5, pp.496-504,
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| 10 |
Antioxidative Activity of Jeolpyeon Containing Lotus (Nelumbo nucifera Gaertn) Seed Powder
Jeong, Se-Hyun;Kim, Sun-Im;Sim, Ki-Hyeun;
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Korean Society of Food Culture
, v.27, no.5, pp.505-511,
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| 11 |
Sensory Drivers of Liking for Adlay (Coix lacryma-jobi) Tea
Gwak, Mi-Jin;Chung, Seo-Jin;Kim, Yang;
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Korean Society of Food Culture
, v.27, no.5, pp.512-520,
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| 12 |
Quality Characteristics of Tofu Added with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
Park, In-Duck;
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Korean Society of Food Culture
, v.27, no.5, pp.521-527,
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| 13 |
Visitors' Satisfaction of Food Quality at a Funeral Home
Kim, Heesup;Kim, Songwoon;
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Korean Society of Food Culture
, v.27, no.5, pp.528-534,
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| 14 |
Brown Rice Phytosterol Improves Hypertension and Lipid Metabolism in Spontaneously Hypertensive Rats
Hong, Kyung Hee;Kim, In-Hwan;Choue, Eun Kyung;Ahn, Jiyun;Ha, Tae Youl;
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Korean Society of Food Culture
, v.27, no.5, pp.535-543,
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| 15 |
Study on Dietary Factors Associated with Characteristics of Attention Deficit Hyperactivity Disorder
Koo, Nam-Sun;Koo, Kyeong-Ok;Chung, Jayong;
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Korean Society of Food Culture
, v.27, no.5, pp.544-551,
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