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| 1 |
Survey Study: How Customer Attributes and Menu Selection Criteria are Related to Customer Support for Menu Labeling
Kim, Sun-Joo;Cho, Meehee;
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Korean Society of Food Culture
, v.29, no.3, pp.231-239,
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| 2 |
The Upper Grade Elementary Student's Parents' Awareness and Preference of Korean Traditional Foods in ChungNam Area - Focusing on Tteok, Hankwa, Korean traditional drink -
Kang, Min Jeong;Jhee, OkHwa;
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Korean Society of Food Culture
, v.29, no.3, pp.240-249,
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| 3 |
The Impact of Korean Wave Cultural Contents on the Purchase of Han-Sik (Korean food) and Korean Product - Based on the Survey of Asia (Japan, China), Americas and Europe -
Shin, Bong-Kyu;Oh, Mi-Hyun;Shin, Tack-Su;Kim, Yoon-Sun;You, Sang-Mi;Roh, Gi-Youp;Jung, Kyoung-Wan;
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Korean Society of Food Culture
, v.29, no.3, pp.250-258,
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| 4 |
Effects of Viewing Motivations on Viewing Preferences and Viewing Intentions of Television Food Programs
An, Se-Kyung;Lee, Bum-Jun;
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Korean Society of Food Culture
, v.29, no.3, pp.259-269,
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| 5 |
Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage
Kim, Kyung-Mi;Chang, Young-Eun;Lee, Jae-Joon;Oh, Hee-Kyung;
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Korean Society of Food Culture
, v.29, no.3, pp.270-277,
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| 6 |
Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines
Lee, Seul;Moon, Hey-Kyung;Lee, Su-Won;Moon, Jae-Nam;Kim, Dong-Hwan;Kim, Gwi-Young;
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Korean Society of Food Culture
, v.29, no.3, pp.278-285,
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| 7 |
Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration
Kim, Da-Mee;Kim, Kyung-Hee;
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Korean Society of Food Culture
, v.29, no.3, pp.286-297,
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| 8 |
Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder
Hwang, Seong-Yun;Oh, Kum-Ja;Kang, Kun-Og;
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Korean Society of Food Culture
, v.29, no.3, pp.298-306,
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