1 |
Chung, J. Y., Kang, H. T., Lee, D. C., Lee, H. R., & Lee, Y. J. (2013). Body composition and its association with cardiometabolic risk factors in the elderly: A focus on sarcopenic obesity. Archives of Gerontology and Geriatrics, 56(1), 270-278./
|
|
2 |
Naver Dictionary. (2013). Retrived in Dec. 20, 2012. from http://krdic.naver.com/
|
|
3 |
Ministry of Education (2013). 2013 practical handbook of teacher qualification(p. 75). Seoul: Ministry of education./
|
|
4 |
Health Canada.(2013). Healthy Canadians: Safe internal cooking temperatures. Retrieved March 20, 2013 from http://healthycanadians.gc.ca/eating-nutrition/ safety-salubrite/cook-temperatures-cuisson-eng.php./
|
|
5 |
U.S. FDA/Partnership for Food Safety Education. (2013). Cook: Cook to proper temperatures. Retrieved March 20, 2013, from http://www.fightbac.org/safe-foodhandling/ cook./
|
|
6 |
Wikipedia. (2013). Mandu. Retrieved March 20, 2013, from http://ko.wikipedia.org/ w/index.php?title= mandu&oldid=10443305./
|
|
7 |
Lee, M. S., Kim, K. B., Kim, Y. S. & Choi, S. K.(2013). The research on Sanchoneo mandu product development using conjoint analysis. The Korean Journal of Culinary Research, 19(1), 164-178./
|
|
8 |
Doosan Encyclopedia.(2013). Retrieved in May. 20, 2013. from http://www. doopedia.co.kr./
|
|
9 |
Rho, J. O. & Choi, S. Y.(2013). A study on the knowledge, attitudes, cancer preventive dietary behavior, and lifestyles of adults in the Jeonbuk area. Korean Journal of Human Ecology, 22(1), 201-213./
|
|
10 |
Son. S. H.(2013). North Korean Youth Defectors Adjustment Process As Consumers: A Grounded Theory Approach. Journal Of Consumer Studies. 24(1). 327-360./
|
|