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| 1 |
Perception and Choice Attribute of Vegetarians and Omnivores toward Plant-based Foods
Kim, Ga-Hyun;Oh, Jieun;Cho, Mi-Sook;
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Korean Society of Food Culture
, v.37, no.2, pp.99-108,
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| 2 |
Comparison of Meal Skipping, Snacking, and Body Weight Perceptions among Urban College Students: On-Campus Living Alone vs. Off-Campus Living with Parents in New York, USA
Choi, Sung Eun;Lee, Yuju;
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Korean Society of Food Culture
, v.37, no.2, pp.109-118,
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| 3 |
The Transition of Masan's Restaurant Business from 1960s to 1980s
Lee, Kyou-Jin;
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Korean Society of Food Culture
, v.37, no.2, pp.119-132,
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| 4 |
Drivers for Liking Korean Traditional Drinks - By Korean, Chinese, and Vietnamese Children -
Lee, Solji;Chung, Lana;
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Korean Society of Food Culture
, v.37, no.2, pp.133-142,
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| 5 |
Perception and Demand of Primary Caregivers and Clinical Experts for the Dietary Management of Children with Galactosemia in Korea
Yim, Seojeong;Seo, Hyeji;Kim, Yuri;Oh, Jieun;
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Korean Society of Food Culture
, v.37, no.2, pp.143-152,
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| 6 |
Quality Characteristics and Antioxidant Activities of Carrots Based on Pretreatment Conditions
Choi, Jin-Hee;Chu, Ji-Hye;Ryu, Hye-Sook;
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Korean Society of Food Culture
, v.37, no.2, pp.153-161,
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| 7 |
Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder
Jeon, Joo Young;Kim, Myung Hyun;Han, Young Sil;
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Korean Society of Food Culture
, v.37, no.2, pp.162-170,
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| 8 |
Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat
Lee, Jeong Ah;Jung, Suk Han;Seol, Kuk-Hwan;Kim, Hyoun-Wook;Cho, Soohyun;Kang, Sun Moon;
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Korean Society of Food Culture
, v.37, no.2, pp.171-177,
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