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1 Slobozhanina El, Kozlova NM, Lukyanenko LM, Oleksiuk OB, Gabbianelli R, Fedeli D, Caulini GC, Falcioni G. 2005. Lead-induced changes in human erythrocytes and lymphocytes. J Appl Toxicol 25: 109-114/   DOI   Ndsl View Article
2 식품의약품안전청, 2005, 식품의 기준 및 규격 중 개정, 식품의약품안전청고시 제 2005-27호/ View Article
3 Kim HS, Park CH, Choi SG, Han BW, Kang KT, Shim NH, Oh HS, Kim JS, Heu MS. 2005. Food components characteristics of red-tanner crab (Chionoecetes japonicus) paste as a food processing sources. J Korean Soc Food Nutr 34: submitted/ View Article
4 Ha DC, Ryu GH. 2005. Chemical components of red, white and extruded root ginseng. J Korean Soc Food Sci Nutr 34: 247-254/   DOI   Ndsl View Article
5 Jung BM, Lim SS, Park YJ, Bae SJ. 2005. Inhibitory effects on cell survival and quinone reductase induced activity of Aster yomena fractions on human cancer cells. J Korean Soc Food Sci Nutr 34: 8-12/   DOI   Ndsl View Article
6 Seo SH. 2005. Identifying relative importance of quality attributes of dining service for older adults using conjoint analysis. J Community Nutrition 7: 58-63/ View Article
7 Thyne M, Lawson R, Todd S. 2005. The use of conjoint analysis to assess the impact of the cross-cultural exchange between hosts and guests. Tourism Management. In Press, Corrected Proof/ View Article
8 Ahn SS, Park KY, Yang JH. 2005. Research on success factor of family restaurant through conjoint analysis. J Foodservice Management 8: 87-104/ View Article
9 Yoo JE, Shin SY, Yang IS. 2005. Key attributes of internal service recovery strategies as perceived by frontline food service employees. International J Hospitality Management. In Press, Corrected Proof/ View Article
10 Suh YK, McAvoy L. 2005. Preferences and trip expendituresA conjoint analysis of visitors to Seoul, Korea. Tourism Management 26: 325-333/   DOI   Ndsl View Article