• Assessment of Foodservice management practices and Nutritional adequacy of foods served in child-car...

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• Korean Journal of Food Culture   1996  Volume.11  No.2 243 ~ 253

• Relationships between Actual Sanitary Management Practices during Production and Distribution, and M...

• Korean Journal of Food Culture   1996  Volume.11  No.2 235 ~ 242

• Analysis of Taste Compounds in Traditional Korean Soy Sauce by Two Different Fermantation Jars

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• Korean Journal of Food Culture   1996  Volume.11  No.2 229 ~ 233

• Development of Nutritionally Balanced Weaning Foods for Korean Infants 1

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• ÀÌÁø½Ç/¼Õ°æÈñ/¹ÚÁø/ÃÖÁ¤¼±/¹Î¼ºÈñ/¹ÚÇö°æ/Lee,Jin Sil/Sohn,Kyung Hee/Park,Jin/Choi,Jung Sun/Min,Sung Hee/Park,Hyun Kyung

• Korean Journal of Food Culture   1996  Volume.11  No.2 217 ~ 228

• A Study for The Taste and Storage of Kimchi

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• Korean Journal of Food Culture   1996  Volume.11  No.2 207 ~ 215

• The Study for Consciousness , Dietary Life Behaviors on Korean Traditional Food

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• Korean Journal of Food Culture   1996  Volume.11  No.2 179 ~ 206

• A Study on the Job Attitude of Cook at Deluxe Hotel in Pusan (1)

• Korean Journal of Food Culture   1996  Volume.11  No.2 169 ~ 178

• Food of Seoul : ¢¥ Traditional ¢¥ and Contemporary Dietary Constructions among Seoulite

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• Korean Journal of Food Culture   1996  Volume.11  No.2 155 ~ 167

• Traditional and Modern Food Use in Korean Adults in Seoul

• Korean Journal of Food Culture   1996  Volume.11  No.2 147 ~ 154