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Lee SK (2008) A research on the use of the chicken specified shops and development of the menus. Master Thesis Graduate School of Traditional Culture and Arts, Sookmyung Women's University, Seoul. pp 11-73.
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Lee SK, Choi WH, Mushlisin, Kang SM, Kim CJ, Ahn BK, Kang CW (2011) Quality comparison of Chuncheon dakgalbi made from Korean native chickens and broilers. Korean J Food Sci Ani Resour 31: 731-740.
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Oh SY, Yoo IJ (2001) Comparative analysis of Korean consumption behavior in chicken. Korean J Food Sci Ani Resour 21: 110-115.
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Han JH, Kim SH (2012) An analysis on students' behavior for consumption of chicken meat at the cafeterias of university. Korean J Poult Sci 39: 151-155.
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Hong EY (2005) Development of recipes for fried chicken using traditional food. Master Thesis Graduate School of Traditional Culture and Arts, Sookmyung Women's University, Seoul. pp 17-60.
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Jun MR, Oh SS, Kim KO (2000) Effects of levels of flavoring materials on the sensory properties of chicken feet Jokpyun. Korean J Food Sci Technol 32: 1306-1312.
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Kim DS, Kim JS, Choi SK (2008) The mineral contents of chicken stock according to salt contents. Using a highpressure extraction cooking. The Korean Journal of Culinary Research 14: 283-291.
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Kim EM, Yi HC, Kim SA, Lee MA, Kim JW (2009) Study on the usage status and the management process of ingredients in fried foods provided in school food services. J Korean Soc Food Sci Nutr 38: 261-266.
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Kim JW, Park SY (2001) The perception and consumption pattern of broiler chicken in Korea. Korean J Poult Sci 28: 193-205.
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Kim KB, Woo HM, Choi SK (2011) Quality characteristics of dakgalbi sauce containing various amounts of tomatoes. The Korean Journal of Culinary Research 17: 193-205.
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Kim SE (2006) A study on livestock products preference and purchasing behaviors. Korean J Human Ecology 15: 501-512.
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Kwak EJ, An HJ, Lee KH, Lee YS (2002) Sensory characteristics of Jokpyuns with chicken and codfish. Korean J Soc Food Cookery Sci 18: 1-6.
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Lee JM, Kim KO, Choi SE (2000) Effect of soaking and blanching chicken-head in the preparation of chicken-head broth. Korean J Food Sci Technol 32: 674-680.
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Kwon NW, Oh ST (2011) A study on the effect of the importance of selection attributes for chicken specialty store on consumer satisfaction and loyalty: Focusing on undergraduate and graduate students in Daejeon city. The Korean Journal of Culinary Research 17: 169-184.
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