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Han HC, Seo JM. 2009. Research article : An analysis on the value pursuit for traditional Korean liquor using means-end chain theory. J Foodservice Management 12(2): 205-227
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Kim CS, Park JH, Lee SH. 2004. Article : An analysis on characteristics priority of the exportable traditional liquor to Japan using AHP. Korean J Livestock Management 31(2): 180-193
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Kim EH, Ahn BH, Lee MA. 2013. Analysis of consumer consumption status and demand of rice-wine. J Koran Soc Food Sci Nutr 42(3): 478-486
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Kim JH, Jeong SC, Kim NM, Lee JS. 2003. Effect of indian millet koji and legumes on the quality and angiotensin I-Converting enzyme inhibitory activity of Korean traditional rice wine. Korean J Food Sci Tech 35(4): 733-737
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Kim YS, Park YS. 2007. The production of traditional alcoholic beverage in containing medicinal herb. Food Sci Biotechnology 40(2): 83-89
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Kim MJ. 2010. Research article : The effect of consumer ethnoceentric tendency and foregn culture acceptability on preference of traditional alcoholic beverage: focus on makgeolli and sake. J Foodservice Management 13(4): 7-31
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Kim YJ. 2004. The use of Korean traditional wines and a plan for encouraging it. MS thesis, Sookmyung Women's University. p 4
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Kim YJ, Han YS. 2006. The use of Korean traditional liquors and plan for encouraging it. Korean J Food Culture 21(1): 31-41
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Kwon YJ, Lee JH, Song HG. 2012. A study on selection attributes of traditional liquor by life-style of eating out consumers. Korean J Culinary Res 18(3): 90-107
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Lee DP. 2006. Policy issues for the globalization of Korean traditional liquor. Food Industry Nutr 11(2): 1-9
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Lee HS, Kwak HJ, Kim JY, Cho WK, Kim SM. 2010. A survey of drinking habits and health perception of makgeolli. Korean J Food Culture 25(5): 544-557
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Lee JH, Kwon YJ, Song HG. 2012. Relationships between consumers well-being recognition and Korean traditional liquor selection properties. J Foodservice Management Soc Korea 15(5): 163-183
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Seo DS, Kim JH, Ahn BH, Lee JS. 2008. Characteristics of anti-dumentia, cadiovascular and antioxidant functionalities in Korean traditional alcoholic beverages. Korean J Microbiology Biotechnology 36(4): 320-325
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Lee SJ. 2010. Consumption of alcoholic beverage and perception about Korean yakju in the Gyunggi area of Korea. J East Asian Soc Dietary Life 20(1): 11-19
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Min MS, Seo TY, Boo SJ. 2010. The effect of globalization factors of traditional on Korean national brand image and purchasing intention toward traditional liquor. J Hospitality Tourism Studies 12(2): 28-46
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Moon OS, Jeon HM. 2011. A study on the importance of selection attributes according to the types of makgeolli consumers based on purchase and drinking motives. Korean J Culinary Res 15(2): 121-135
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Seo SH, Lee JE. 2009. Consumers perception of Korean foods compatible with traditional Korean liquors. Korean J Food Culture 24(1): 1-9
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Song JH, Baek SY, Lee DH, Jung JH, Kim HK, Lee JS. 2011. Screening of fungal nuruk and yeast for brewing of gugija-liriope tuber traditional rice wine and optimal fermentation condition. J Koran Soc Food Sci Nutr 32(6): 847-854
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