1 |
Yuh CS, Kim AJ. 2001. Studies on chemical composition, minerals and texture characteristics pongnipgangjung. Korean J Culinary Res 7: 135-145.
|
2 |
DH, Lee JM, Oh S. 2005. Microbiological evaluation for HACCP guideline of Korean traditional cookies. J Fd Hyg Safety 20: 36-42.
과학기술학회마을
|
3 |
Kim SJ. 2002. Effects of the purchase decision on traditional Korean snacks or hangwa. MS Thesis. Sookmyung Women's University, Seoul, Korea. p 72-73.
|
4 |
Kang US, Chyun JH. 1998. A comparison study on the perception and the preference of Korean traditional food in middle school students living in urban and rural area. Korean J Dietary Culture 13: 97-105.
과학기술학회마을
|
5 |
Jung HS, Shin MJ. 2003. A study on the recognition and preference of Korean traditional cookies among college students. Korean J Soc Food Cookery Sci 19: 328-338.
|
6 |
You SY, You MN. 2004. A study of consumer behavior associated with Han-Gwa. Journal of Korean Home Economics Association 42: 129-141.
과학기술학회마을
|
7 |
Yoon SJ, Kim WJ. 2004. A survey on the Korea traditional cookies of housewives in Seoul area. Korean J Food Culture 19: 435-446.
과학기술학회마을
|
8 |
Choi SH, Cho YB. 2008. Effects of Hangwa (Korean snack)'s commercializing factors on brand image, awareness and preference. Korean J Culinary Res 14: 123-133.
|
9 |
International Hotel & Restaurant Association. 2007. Trends in the global restaurant industry. www.ih-ra.com
|
10 |
Han JS, Suh BS. 1993. Cooking and storage methods of yakshick for commercial production. Journal of Resource Development 12: 111-118.
|
11 |
Kim EM, Kim HS. 2001. A study on setting the shelf life of commercial Korean traditional cookies-rice yoogwa, sesame yoogwa and yackwa. Korean J Soc Food Cookery Sci 17: 229-236.
과학기술학회마을
|
12 |
KREI. 2006. Consumer evaluation and market revitalization strategy for Korean traditional foods. Seoul, Korea. p 14-23.
|
13 |
Kim AJ. 2003. Industrialization of Korean traditional foods by nutritional evaluation. Food Industry and Nutrition 8: 57-63.
과학기술학회마을
|
14 |
Kim KS. 1999. A study on research trends and tasks of Korean traditional cookies. Korean J Soc Food Sci 15: 309-317.
|
15 |
Kim HS. 2002. A study on dduck and hangwa for quality improvement by an aspect of culinary characteristics. Korean J Soc Food Cookery Sci 18: 559-574.
|
16 |
Kim TK, Cho JH. 2000. An analysis of consumers' preference for dried persimmons. Korean Journal of Food Marketing Economics 17: 117-131.
|
17 |
Choi SH, Lee YJ, Choi YJ. 2006. A study on effects of the well-being trend on Korean traditional confectionary selection. Korean J Culinary Res 12: 32-48.
과학기술학회마을
|