• Analysis of Factors Associated with The Preschool Children¢¥s Nutrition Awareness

• Korean Journal of Food Culture   1994  Volume.9  No.5 525 ~ 531

• Consumer¢¥s Perceptions of Industrial Foodservice Institutions in Pusan city and Kyeung Nam Province...

• Lyu Eun-Soon, 

• Korean Journal of Food Culture   1994  Volume.9  No.5 509 ~ 524

• Historical Study of Beef Cooking

• Korean Journal of Food Culture   1994  Volume.9  No.5 499 ~ 507

• Historical Study of Beef Cooking

• Korean Journal of Food Culture   1994  Volume.9  No.5 489 ~ 497

• Job Satisfaction and its Relationship to Job Characteristcis of Hospital Fooodservice Employees

• À̺¸¼÷/Yi,Bo Sook

• ¾çÀϼ±/±è¼ºÇý/ÀÌÈ­Áø/°­Çý·Ã/Yang,Il Sun/Kim,Sung Hye/Lee,Hwa Jin/Kang,Hye Ryun

• Korean Journal of Food Culture   1994  Volume.9  No.5 479 ~ 487

• A Study on the Actual Conditions of School Food Service in Japan

• Yoo Young-Sang

• Miyoshi Masamitchu

• Korean Journal of Food Culture   1994  Volume.9  No.5 467 ~ 478

• A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I)

• °è½ÂÈñ/Kye,Seung Hee

• ¹®Çö°æ/Á¤Çضû/Ȳ¼ºÈñ/±è¿ì¼±/¹®Çý¿¬/Moon,Hyun Kyung/Chung,Hae Rang/Hwang,Seong Hee/Kim,Wu Seon/Moon,Hae Yeun

• Korean Journal of Food Culture   1994  Volume.9  No.5 457 ~ 465

• Assessment of Nutrient Content for Providing Nutrition Information of Dishes in Restaurant and Food ...

• Korean Journal of Food Culture   1994  Volume.9  No.5 447 ~ 455

• Study on the Characteristic of Physicochemical Quality of Oolong herbs tea by Extraction Conditions

• , , , 

• Korean Journal of Food Culture   1994  Volume.9  No.4 411 ~ 417

• A Study on nutritional status and one serving size of commonly comsumed dish in Korean college women

• Korean Journal of Food Culture   1994  Volume.9  No.4 401 ~ 409

• Changes of Component of the Fermented Youbsak Sauce during Fermentation

• An Yang-Joon

• Korean Journal of Food Culture   1994  Volume.9  No.4 395 ~ 400

• A Study on Decision-Making Processes of Organic Foods

• Korean Journal of Food Culture   1994  Volume.9  No.4 379 ~ 394

• A Survey on Food Culture of College Student in Seoul Area

• , 

• Korean Journal of Food Culture   1994  Volume.9  No.4 369 ~ 378

• Study on Traditional Folk Wine of Korea

• Korean Journal of Food Culture   1994  Volume.9  No.4 355 ~ 367

• Study on Traditional Folk Wine of Korea In the Central Region of Korea

• Korean Journal of Food Culture   1994  Volume.9  No.4 341 ~ 353

• Stability and Flavor of Yackwa Fried in Soybean , Cottonseed and Ricebran Oils

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• Korean Journal of Food Culture   1994  Volume.9  No.4 335 ~ 340

• Changes in pH , Acidity , Organic Acid and Sugar Content of Dough for Jeungpyun During Fermentation

• Korean Journal of Food Culture   1994  Volume.9  No.4 329 ~ 333

• Survey on Consumer Concept and Acceptability of Convenient Ginger Product

• Korean Journal of Food Culture   1994  Volume.9  No.3 323 ~ 327

• Analysis of Factors Associated with the Preschool Children¢¥s Nutrition Awareness

• Korean Journal of Food Culture   1994  Volume.9  No.3 311 ~ 321

• A Study on Desirable Serving Temperatures of Soups for Foodservice Establishment

• Korean Journal of Food Culture   1994  Volume.9  No.3 303 ~ 310