1 |
Yang, I. S., Shin, S Y., and Kim, Hyeyoung, The effects of customer expectations and satisfaction on customer loyalty in restaurants, Kor. J. Community Nutr., 5(2): 225, 2000
|
2 |
Lee, Y. M., Joung Y. K., Yang, I.S., Sohn, KH., and Moon, S.J., Kim, K.J., and Lee,S.G.: A study on food behavior and preference of military personnel. Korean J Dietary Culture, 6(4): 463, 1990
|
3 |
이순애, 현기순, 현순영, 윤서석: 우리나라 군인 급식에 대한 menu 작성 및 표준 조리법연구, 대한가정학회지, 4: 614-637,1963
|
4 |
이영미, 이기완, 명춘옥: 연령별 수산물 기호도 조사 및 소비 촉진 방안, 해양수산부 용역연구 보고서, 2001
|
5 |
Grundy, S.M.: Comparison of monosaturated fatty acids and carbohydrates for lowering plasma cholestrol, New Eng J Med., 314: 745-748, 1986
DOI
ScienceOn
|
6 |
Nam H.W., Lee M.J., Lee Y.M., Consumption and preference of seafood and dishes for seafood utilization in school lunch program among middle and high school student, Korean J Soc food Cookery Sci., 18(1): 1, 2002
|
7 |
식품 연구소: 좋은 식단 정착을 위한 조리법의 표준 화에 관한 연구, 1992
|
8 |
Yang IS, and Han, KS.: Menu quality analysis in university food service operated by contracted foodservice management company, Korean J. Dietary culture, 15(3): 155, 2000
|
9 |
Bonna, K.H., Bjerve, K.S., and Nordoy, A.: Habitual fish consumption plasma phospho-fatty acids and serum lipids, Am J Clin Nutr, 55: 1126-1134, 1992
DOI
|
10 |
Lee, Y.A., Chung E.J., Um Y.S., Ahn, H.S., and Lee-Kim, Y.C.: Dietary fatty acid pattern elementary school children, Kor. J. Nutr., 32: 897-907, 1999
|
11 |
전희정, 주나미, 단체급식관리, 교문사, 2000
|
12 |
Moon SJ, Sohn, KH, Yand IS, Sohn, CY, Kim DY: Development in computer program for stan dardized quantitative recipes in Military service. Korean J Dietary Culture, 7(3): 61, 1991
|
13 |
Lee, H.S., Han Y.S., and Lee, J.M.: A study of the customer satisfaction of military foodservice for their improvement, Kor J Community Nutrition. 5(3): 522, 2000
|
14 |
Lee, J.S. and Kim, G.S.: Factors on the seafood preference and eating frequency of the elementary school children, J Korean Soc, Food Sci Nutr, 29(6): 1162-1168, 2000
|
15 |
Lee K.W, Lee Y.M., Attitude and behavior of seafood consumption among Koren housewives, Korean J Dietary Culture, 17(2): 103, 2002
|
16 |
KS Yim, TY Lee, Menu analysis of the national school lunch program: The comparisons of the frequency of menu with the students' food preferences. J of the Korean Dietetic Association
|
17 |
Song, YJ., Park, JS., Paik, HY., and Lee, YS.: Evaluation of meals students consumed in college foodservice, 14(1): 1-15, 1999
|