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Yang, JL, Lee, SH and Song, YS. Improving effect of powders of cooked soybean and chungkukjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J. Kor. Soc. Food Sci. Nutr. 32:889-905. 2003
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Youn, HK, Choi, HS, Hur, SH and Hong, JH. Antimicrobial activities of viscous substance from chungkukjang fermented with different Bacillus spp. J. Food Hyg. Safety. 16:188-193. 2001
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Lee, KA, Jang, YA and Kim, WK. A study on university student's knowledge and opinion of the Korean traditional foods. II. The evaluation and option for improvement on the Korean traditional foods. J. Kor. Home Eco. Assoc. 31:183-191. 1993
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Cho, HS. A study on college students' dietary behavior and consciousness of Korean traditional food in Junlanamdo. Kor. J. Dietary Culture. 12:301-308. 1997
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Kim, JH. A study on Korean traditional foods preference and consumption of female high school students. Kor. J. Food Nutr. 8:293-300. 1995
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Kim, YS and Han, YB. A study on the preception and preference of Korean traditional food of middle school boys and girls in Seoul and Jeonju. Kor. J. Home Eco. Edu. 6:73-94. 1994
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JS, Kim, JS, Yoo, SM, Park, HJ, Kim, TY, Chang, CM and Shin, SY. Survey on preparation method and consumer response of chungkukjang. Kor. Soybean Digest. 13: 29-43. 1996
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Park, CI. Eating habits and food preference of elementary school children under mael service in Taejeon. Masters Thesis, Taejeon Uni., 1998
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Kim, EY. A study on the satisfaction of food service and food preferences of the elementary school students. Masters Thesis, Chonnam National Uni., 1999
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Chang, JH, Shin, YY, Kim, SH, Chee, KM and Cha, SK. Fibrinolytic and immunostimulating activities of Bacillus spp. strains isolated from chungkukjang. Kor. J. Food Sci. Technol. 37:255-260. 2005
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Kim, SH, Yang, JL and Song, YS. Physiological functions of chungkukjang. Food Industry Nutr. 4:40-46. 1999
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Lee, MY. A study on elementary school children's consciousness and preference of Korean traditional food and fast food. Masters Thesis, Inha Uni., 2002
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Kim, SM. Attitudes of the university students in the Kyungbook area on the traditional foods(I). The evaluation, the utilization and the life style. Kor. J. Soc. Food Sci. 16:27-35. 2005
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Jung, HJ, Nam, ES and Park, SI. Perception and preference of chung-kukjang in the middle school students in Seoul. Kor. J. Food Nutr. 19:416-426. 2006
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Lee, KA, Jang, YA and Kim, WK. A study on university student's knowledge and opinion of the Korean traditional foods. I. The knowledge and consumption of the Korean traditional foods. J. Kor. Home Eco. Assoc. 31:187-195. 1993
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Jung, HJ, Nam, ES and Park, SI. The study on the consumption and the preference of chungkukjang products among middle school students in Seoul. Kor. J. Food Nutr. 19:427-434. 2006
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Choi, MS, Jung, EH and Hyun, TS. Perception and preference of Korean traditional foods by elementary school students in Chungbuk province. Traditional holiday food, rice cake, non-alcoholic beverage. Kor. J. Food Culture. 17:399-410. 2002
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Kim, SM. A study on the attitudes of the university students in the Kyungbook area on the traditional foods(II). The recognition, the seasonal customs and the life style. Kor. J. Soc. Food Cookery Sci. 17:139-148. 2001
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Lee, YL, Kim, SH, Choung, NH and Yim, MH. A study on the production of viscous substance during the chungkookjang fermentation. J. Kor. Agricul. Chem. Soc. 35:202-209. 1992
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Choi, SY. Physiological functions and industrialization of chungkukjang. Symposium and expo for soybean fermentation foods. The Research Institute of Soybean Fermentation Foods. Yeongnam Uni., pp.40-47. 2002
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Lee, HG and Oh, MY. Consciousness, knowledge and food preference of the Korean traditional foods of high school students in Seoul. J. Kor. Home Eco. Assoc. 33:65-86. 1995
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Koo, NS. A study on college students' perception and preference of Korean traditional foods in Taejon. Kor. J. Dietary Culture. 10:357-366. 1995
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Lee, JS and Kim, GS. Factors on the seafood preference and eating frequency of the elementary school children. J. Kor. Soc. Food Sci. Nutr. 29:1162-1168. 2000
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Gang, MS, Lee, EH and Chyun, JH. A study on the Korean traditional food consumption of the elementary school children in urban and rural area. Kor. J. Food Culture. 21:357-365. 2006
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Kim, JI, Kang, MJ and Kwon, TW. Antidiabetic effect of soybean and chungkukjang. Kor. Soybean Digest. 20:44-52. 2003
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Oh, YS. A study on student's awareness and preference for Korean traditional food at elementary school. Masters Thesis, Sunchon National Uni., 2003
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Kim, MH. A study on relationship between food preference and presonality of senior high school students in Korea. Masters Thesis, Ewha Womans Uni., 1983
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Gang, MS and Chyun, JH. A study on the perception and the knowledge of the Korean traditional food in the elementary school children of Incheon. Kor. J. Food Culture. 21: 107-115. 2006
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Kang, US and Chyun, JH. A comparison study on the perception and the preference of Korean traditional food in middle school students living in urban and rural area. Kor. J. Dietary Culture. 13:97-105. 1998
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Park, GS and Park, EJ. A study on the degree of satisfaction with food preferences and foodservice of students in rural Kyongbuk. Kor. J. Soc. Food Sci. 11:503-510. 1995
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Park, MS and Kim, KA. A study on high school girls consciousness and food preferences of the Korean foods. Kor. J. Home Eco. Edu. 3:163-177. 1991
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Yoon, GS and Woo, JW. The perception and the consumpion behavior for the meats in Koreans. J. Kor. Soc. Food Sci. Nutr. 28:246-256. 1999
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