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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./   DOI   Ndsl View Article
2 Naver Dictionary. (2013). Retrived in Dec. 20, 2012. from http://krdic.naver.com/ View Article
3 Ministry of Education (2013). 2013 practical handbook of teacher qualification(p. 75). Seoul: Ministry of education./ View Article
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./ View Article
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./ View Article
6 Wikipedia. (2013). Mandu. Retrieved March 20, 2013, from http://ko.wikipedia.org/ w/index.php?title= mandu&oldid=10443305./ View Article
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./   KOI View Article
8 Doosan Encyclopedia.(2013). Retrieved in May. 20, 2013. from http://www. doopedia.co.kr./ View Article
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./   KOI   DOI   Ndsl View Article
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./ View Article