• A survey on the actual state in kimchi in Kyung-nam ( 2 )

• ¹Ú¿ìÆ÷/Park,Woo Po

• ¼Û¿µ¿Á/±èÁ¾Çö/ÀÌÇѱâ/±èÁ¤¼®/¹ÚÁ¤Èñ/·ùÀçµÎ/Song,Yeong Ok/Kim,Jong Hyen/Lee,Han Gi/Kim,Jeng suk/Park,Jeng hee/Ryu,Jae du

• Korean Journal of Food Culture   2000  Volume.15  No.2 147 ~ 153

• A survey on the actual state in kimchi in Kyung-nam ( 1 )

• ¹Ú¿ìÆ÷/Park,Woo Po

• ¼Û¿µ¿Á/±èÁ¾Çö/ÀÌÇѱâ/±èÁ¤¼®/¹ÚÁ¤Èñ/·ùÀçµÎ/Song,Yeong Ok/Kim,Jong Hyen/Lee,Han Gi/Kim,Jeng suk/Park,Jeng hee/Ryu,Jae du

• Korean Journal of Food Culture   2000  Volume.15  No.2 139 ~ 145

• Microbiological Hazard Analysis for Prepared Foods and Raw materials of Foodservice Operations

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• Korean Journal of Food Culture   2000  Volume.15  No.2 123 ~ 137

• Diet

• Korean Journal of Food Culture   2000  Volume.15  No.2 111 ~ 121

• A Study on the Consumer Recognition and Consumption of Misitgaru ( the Traditional Powder of Roast G...

• Korean Journal of Food Culture   2000  Volume.15  No.2 101 ~ 110

• Studies on the Processing of Rapid- and Low Salt - Fermented Liquefaction of Sardine ( Sardinops mel...

• Korean Journal of Food Culture   2000  Volume.15  No.2 95 ~ 100

• Evaluation of Customer¢¥s Patronage Behaviors and Satisfaction Levels towards Service Quality Dimens...

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• Korean Journal of Food Culture   2000  Volume.15  No.2 79 ~ 94

• University Residence Hall Foodservice in Korea : Investigation on the Operation and Management Syste...

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• Korean Journal of Food Culture   2000  Volume.15  No.2 69 ~ 78