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| 1 |
Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok
Kim, Mi-Hye;
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Korean Society of Food Culture
, v.34, no.3, pp.241-254,
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| 2 |
A Study of North Korea's Dietary Life through Joseon Nyeoseong - Focus on dietary life articles from 1999 to 2017 -
Choi, Eun Kyoung;Cho, Mi Sook;
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Korean Society of Food Culture
, v.34, no.3, pp.255-267,
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| 3 |
A Study on the Relationship between the Korean Wave, Preference and Recognition of Korean Cuisine among Chinese
Jeon, Do Hyun;
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Korean Society of Food Culture
, v.34, no.3, pp.268-276,
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| 4 |
The Analysis of segmented Group Characteristics about Beer Customer's Purchase Motivation
Min, Ha-Na;Kim, Youn-a;Heo, Youngji;
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Korean Society of Food Culture
, v.34, no.3, pp.277-283,
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| 5 |
Study on the Eating Out Behavior of Middle School Students
Na, Ye-Seul;Jeon, Eun-Raye;Jung, Lan-Hee;
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Korean Society of Food Culture
, v.34, no.3, pp.284-295,
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| 6 |
Comparative Study on the Korean and Chinese Consumers' Preference for Processed Foods using Korean Pears - Focusing on the 20s Women -
Park, Seo Eun;Kim, Young Seo;Oh, Ji Eun;Cho, Mi Sook;
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Korean Society of Food Culture
, v.34, no.3, pp.296-307,
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| 7 |
Analysis of Service Quality Attributes in the CVS Premium Packed Meal Products Based on the Kano Model
Baek, Seung Hee;Lee, Bumjun;
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Korean Society of Food Culture
, v.34, no.3, pp.308-315,
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| 8 |
A Study on Dietary Behaviors and Nutritional Knowledge Related Sodium Intake of High School Students in Incheon
Kim, Ji-Hye;Kim, Myung-Hee;Choi, Mi-Kyeong;Kim, Mi-Hyun;
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Korean Society of Food Culture
, v.34, no.3, pp.316-324,
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| 9 |
A Qualitative Study of the Adaptation Process of Dietary Education Program for Marriage Immigrant Women using the Normalization Process Theory
Kim, In Seon;Hwang, Ji-Yun;
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Korean Society of Food Culture
, v.34, no.3, pp.325-333,
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| 10 |
Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon
Kim, Kyung-Mi;Kim, Hee-sun;Ra, Ha-Na;Kim, Ha-Yun;Han, Gwi-Jung;
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Korean Society of Food Culture
, v.34, no.3, pp.334-342,
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| 11 |
Quality Characteristics of Acorn Bread added with Milk
Kim, Jeong-Mee;Joo, Jung-Im;
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Korean Society of Food Culture
, v.34, no.3, pp.343-352,
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| 12 |
Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)
Kim, Gumjung;Yang, Jiwon;Lee, Kyunghee;
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Korean Society of Food Culture
, v.34, no.3, pp.353-360,
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| 13 |
Optimization of Maca (Lepidium meyenii) Extraction for Natural Beverage Development using Enzyme Treatment
Kim, Jeong-Ah;Im, Moo-Hyeog;
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Korean Society of Food Culture
, v.34, no.3, pp.361-368,
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