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| 1 |
Analysis of Trends in Research on Native Local Foods - Focused on Domestic Thesis -
Lee, Kyou-Jin;Park, Eunju;Park, Jae-Hee;
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Korean Society of Food Culture
, v.32, no.2, pp.75-88,
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| 2 |
Exploring Motivations of Koreans Towards Korean Foods: Application of Means-end Chain Theory Approach
Lee, Kyung Won;Cho, Mi Sook;
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Korean Society of Food Culture
, v.32, no.2, pp.89-98,
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| 3 |
The Adaptation Process of Korean Food for Chinese
Han, Kyung Soo;
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Korean Society of Food Culture
, v.32, no.2, pp.99-110,
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| 4 |
Effect of Emotional-Utilitarian Motivation on Coffee Shop Selection Attribution
Oh, Seo Kyung;Yoon, Hyo Sil;Yoon, Hye Hyun;
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Korean Society of Food Culture
, v.32, no.2, pp.111-117,
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| 5 |
Analysis of Beverages Usage Motives according to Selection Attributes of Beverage Shop
Lee, Eun Jung;Lee, Kyung-Ran;Kim, Ju-Yeon;
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Korean Society of Food Culture
, v.32, no.2, pp.118-127,
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| 6 |
Oxidative Stability of Peanut (Arachis hypogaea L.) Oil and Quality Characteristics of the Roasted Peanuts
Park, Bock-Hee;Lee, Jung-Hee;Kim, Sun-Hee;Cho, Hee-Sook;
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Korean Society of Food Culture
, v.32, no.2, pp.128-134,
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| 7 |
Quality Characteristics of Semi-dry Noodles with different Water Contents
Park, Bock-Hee;Park, Yang-Kyun;Jo, Kwang-Ho;Jeon, Eun-Raye;Koh, Kyeong-Mi;Choi, Yong-Beom;
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Korean Society of Food Culture
, v.32, no.2, pp.135-143,
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| 8 |
Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine
Jang, Miran;Kim, Gun-Hee;
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Korean Society of Food Culture
, v.32, no.2, pp.144-149,
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| 9 |
Study on Sensory Characteristics and Consumer Acceptance of Commercial Soy-meat Products
Kim, Mi Ra;Yang, Jeong-Eun;Chung, Lana;
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Korean Society of Food Culture
, v.32, no.2, pp.150-161,
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| 10 |
Evaluation of a Dietary Assessment Method Using Photography for Portion Size Estimation
Son, Hye-Rin;Lee, Seung Min;Khil, Jin Mo;
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Korean Society of Food Culture
, v.32, no.2, pp.162-173,
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