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| 1 |
Acceptance of Korean Menu Items and Its Association with a Degree of Food Neophobia among South-east Asian Muslim Consumers in Korea
Park, Hee-Jung;Shim, Hyun-Kyou;Chang, Seong-Jun;Hong, Jae-Hee;
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Korean Society of Food Culture
, v.32, no.3, pp.175-184,
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| 2 |
The Research of Sugar's Application and Consumption Culture in the Modern Times' Cooking Book (1910-1948)
Kim, Mi-Hye;
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Korean Society of Food Culture
, v.32, no.3, pp.185-203,
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| 3 |
Perception and Preference of Korean Food of University Students in Yanbian, China - Focused on Comparisons According to Gender -
Hong, Kyung Hee;
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Korean Society of Food Culture
, v.32, no.3, pp.204-214,
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| 4 |
Perception and Preference of Korean Food of University Students in Yanbian, China - Focused on Comparisons According to Ethnicity -
Hong, Kyung Hee;
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Korean Society of Food Culture
, v.32, no.3, pp.215-226,
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| 5 |
Quality Characteristics of Spring Kimchi Cabbage by Storage Conditions and Period
Cho, Sun-Duk;Bang, Hye-Yeol;Kim, Eunhyang;You, SoHyeon;Kim, Byeong-Sam;Kim, Gun-Hee;
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Korean Society of Food Culture
, v.32, no.3, pp.227-234,
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| 6 |
Quality Characteristics of Dried Type Sodium-Reduced Bibimbap using Dandelion Complex Powder
Park, Ji-Hyun;Ra, Ha-Na;Kim, Hae-Young;
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Korean Society of Food Culture
, v.32, no.3, pp.235-243,
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| 7 |
Consumer Perception Survey for the Improvement of Nutrition Labeling (Nutrition Comparative Claim) on Sodium Content
Kang, Eun-Jin;Lee, Hwa Jung;Hwang, Kyung Mi;Koo, Yong Eui;Kim, Gun-Hee;
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Korean Society of Food Culture
, v.32, no.3, pp.244-257,
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| 8 |
A Study of Health Communication Method for Reducing Sodium Intake bases on Theory of Planned Behavior
Hahm, Tae-Shik;Lee, Tae-Yeon;
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Korean Society of Food Culture
, v.32, no.3, pp.258-265,
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| 9 |
Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach
Song, Ryuri;Chung, Seo-jin;Cho, Sun-a;
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Korean Society of Food Culture
, v.32, no.3, pp.266-274,
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