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Baek SH, Yang IS, Kim HJ. 2004. A study on measuring the labor intensity of menus according to various cooking types. Korean J Food Cookery Sci 20: 335-341
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Byun GI, Jung BH. 2006. A study on the preference and satisfaction on the menu of school lunch service of high school students in Gyeongju area. Korean J Food Culture 21: 481-490
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