• 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

• A Study on Perception , Interest and Consumption to the Organic Food of Housewives

• ±è¸¸¼ö/Kim,Man Soo

• ÀÌÁ¤À±/ÀÌÇýÀÓ/³²±Ã¼®/Lee,Jeong Yun/Lee,Hye Im/NamKung,Suk

• Korean Journal of Food Culture   1994  Volume.9  No.3 289 ~ 301

• Development of Recipes for Family Meals ( 600 kcal )

• Korean Journal of Food Culture   1994  Volume.9  No.3 277 ~ 288

• A study on eating habits of the Buddhist Priesthood in Seoul and Kyongnam

• Korean Journal of Food Culture   1994  Volume.9  No.3 267 ~ 275

• A Study of Textural Properties and Preferences of Fruit Pectin Jelly

• , 

• Korean Journal of Food Culture   1994  Volume.9  No.3 259 ~ 266

• Evaluation of the Food Sanitation Training Program in Child- Care Centers

• Lee Hye-Sang, Cho Yu-Sean

• Korean Journal of Food Culture   1994  Volume.9  No.3 251 ~ 257

• Analysis of Menu Patterns from the Korean National Nutrition Survey in 1990

• , 

• Korean Journal of Food Culture   1994  Volume.9  No.3 241 ~ 250

• Literature Review on Sik-hye ( rice beverage )

• Korean Journal of Food Culture   1994  Volume.9  No.3 231 ~ 240