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| 1 |
The Development of Cereal Bars with Dried Anchovy for Chinese Customer Using Check All That Apply (CATA) Analysis for Liking and Disliking
Oh, Ji Eun;Yoon, Hei-Ryeo;
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Korean Society of Food Culture
, v.36, no.3, pp.247-255,
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| 2 |
Effect of Education Experience (Home, School, and Mass Media) on Reducing Practice Behavior of Food-related Wastes
Choi, Kyoung Sook;Kim, Ji Eun;
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Korean Society of Food Culture
, v.36, no.3, pp.256-264,
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| 3 |
A Study on the Basis and Formation Process of Kimchi's Uniqueness
Park, Chae-Lin;
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Korean Society of Food Culture
, v.36, no.3, pp.265-273,
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| 4 |
The Background and Truth of the Controversy over kimchi Suzerainty, And Countermeasures - Focusing on the Birth, Process, and Uniqueness of kimchi -
Kim, Hong-Ryul;
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Korean Society of Food Culture
, v.36, no.3, pp.274-283,
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| 5 |
The Factors Affecting Dining-out Expenses by Generation X and Generation MZ Based on Tobit Model
Min, Ji Eun;Han, Kyung Soo;
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Korean Society of Food Culture
, v.36, no.3, pp.284-292,
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| 6 |
Analysis of the Perception on the Foodservice' Attributes and Price by Types of Kindergarten Establishment: An Application of Price Sensitivity Measurement (PSM) Technique
Park, Moon-kyung;Shin, Seoyoung;Kim, Hyeyoung;Lee, Jinyoung;Kim, Yoonji;
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Korean Society of Food Culture
, v.36, no.3, pp.293-299,
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| 7 |
A Study on the Perception and Consumption Behavior of Blended Tea and Siberian Chrysanthemum - Focusing on female college students in their 20's -
Lee, Ji-O;Na, Yeseul;Oh, Ji-eun;Cho, Mi Sook;
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Korean Society of Food Culture
, v.36, no.3, pp.300-307,
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| 8 |
Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa
Jin, Mingeun;Jeon, Ahyeong;Kwon, Jihyun;Kim, Naeun;Kim, Younghwa;
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Korean Society of Food Culture
, v.36, no.3, pp.308-316,
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| 9 |
Flavoral Essential Oil Components in the Stems of Agastache rugosa for Aromatherapy
Kim, Jeong-Mee;
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Korean Society of Food Culture
, v.36, no.3, pp.317-324,
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| 10 |
Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods
Choi, Hae-Yeon;Kim, Jin-Seong;Go, Eun-Seong;Woo, Hye-Eun;Park, Jong-Dae;Sung, Jung-Min;
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Korean Society of Food Culture
, v.36, no.3, pp.325-332,
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