• Hospitalized Patients¢¥ Perceptions of Hospital Foodservice

• Korean Journal of Food Culture   1994  Volume.9  No.1 95 ~ 103

• A Study on the Standardization method of Brining Conditions and Storage Day in the Preparation of Tr...

• Korean Journal of Food Culture   1994  Volume.9  No.1 87 ~ 93

• Standardization for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp

• Korean Journal of Food Culture   1994  Volume.9  No.1 79 ~ 85

• Physicochemical properties of chitosans produced from shrimp shell under the different conditions an...

• Korean Journal of Food Culture   1994  Volume.9  No.1 71 ~ 77

• Study on Native Local Foods in Andong Region

• Korean Journal of Food Culture   1994  Volume.9  No.1 61 ~ 69

• Effects of Preheating Treatment and Chitosan Addition on the Textural Properties of Korean Radish du...

• Korean Journal of Food Culture   1994  Volume.9  No.1 53 ~ 59

• A Study on the Dietary Pattern and Degree of Fatigue of Evening college Students

• Korean Journal of Food Culture   1994  Volume.9  No.1 43 ~ 51

• The historical study of Lamb Cooking in Korea

• Korean Journal of Food Culture   1994  Volume.9  No.1 23 ~ 41

• Comparision on the Habitual Practice of Dietary Life in Korea and Japan

• Kim Hye-Ja

• Park Jung-Soon, Kazuko Haruta

• Korean Journal of Food Culture   1994  Volume.9  No.1 11 ~ 21

• A Study on the Relationship between Body Mass Index and the Food Habits of College Students

• Korean Journal of Food Culture   1994  Volume.9  No.1 1 ~ 10