• A Survey on Chinese University Students¡¯ in Shanghai Perception for Korean Kimchi

• Han Jae-Sook

• Han Gyeong-Phil, Takahisa Minamide, Lee Seung-Eun, Kim Young-Jin

• Korean Journal of Food Culture   2004  Volume.19  No.6 701 ~ 709

• A Study on Mineral and Alginic acid Contents by Different Parts of Sea Mustards(Undaria pinnatifida)

• Lee Yeon-Jung

• Korean Journal of Food Culture   2004  Volume.19  No.6 691 ~ 700

• A Study on the Food Purchasing Status through On-line.Off-line Food Market

• Cho Eun-Jung

• Han Young-Sil

• Korean Journal of Food Culture   2004  Volume.19  No.6 678 ~ 690

• The Mineral Contents, Viscosity and Sensory Characteristics of Demi-glace Sauce According to the Var...

• Kim Hyun-Duk

• Korean Journal of Food Culture   2004  Volume.19  No.6 667 ~ 677

• Status of Equipment and Usage Education in Association with the Quantity Food Production

• Jung Hyeon-A

• Joo Na-Mi

• Korean Journal of Food Culture   2004  Volume.19  No.6 652 ~ 666

• The Appraisal of the Kimchi Festival

• Jeung Gang-Hoan

• Roh Yong-Ho, Kim Hyun-Duk

• Korean Journal of Food Culture   2004  Volume.19  No.6 640 ~ 651

• Salary and Wage Earners¡¯s Households¡¯ Perceptions on the Eating-out

• Kim Young-Suk

• Mo Soo-Won

• Korean Journal of Food Culture   2004  Volume.19  No.6 630 ~ 639

• A Study on the Dietary and the Living Habits of University Freshmen and Undergraduate Students

• Kim Kyung-Hee

• Korean Journal of Food Culture   2004  Volume.19  No.6 620 ~ 629

• A Study on Job Characteristics of Foodcoordinator

• Hwang Jae-Sun

• Joo Na-Mi, Han Young-Sil

• Korean Journal of Food Culture   2004  Volume.19  No.6 611 ~ 619

• The Changes of Components by Maturity Stage of Tomato II

• Kim Dong-Seok

• Kozukue Nobuyuki, Han Jae-Sook, Kim Mi-Hyang

• Korean Journal of Food Culture   2004  Volume.19  No.6 605 ~ 610

• The Changes of Components by Maturity Stage of Tomato I

• Kim Dong-Seok

• Kozukue Nobuyuki, Han Jae-Sook, Kim Mi-Hyang

• Korean Journal of Food Culture   2004  Volume.19  No.6 598 ~ 604

• Effect of Pheasant and Soybean Extracts on The Characteristics of Quality of Baechu Kimchi

• Park Eo-Jin

• Park Geum-Soon, An Sang-Hee

• Korean Journal of Food Culture   2004  Volume.19  No.6 587 ~ 597

• A Study on the Satisfaction of the Buffet Menu Quality of the Hotel Customers

• Choi Soo-Keun

• Lee Yeon-Jung, Lee Jin-Hyung

• Korean Journal of Food Culture   2004  Volume.19  No.5 573 ~ 586

• Changes of Vitamin C and Chlorophyll Contents in Oi-Kimchi with Storage time

• Park Mi-Lan

• Lee Yeon-Jung, Kozukue Nobuyuki, Han Jae-Sook, Choi Suk-Hyun, Huh Sung-Mee, Han Gyeong-Phil,&nb...

• Korean Journal of Food Culture   2004  Volume.19  No.5 566 ~ 572

• A thought on Korea food culture and collectivity+

• Oh Se-Young

• Lee Hun

• Korean Journal of Food Culture   2004  Volume.19  No.5 556 ~ 565

• A Study on the Relationship Marketing of Family Restaurant Toward Customers¡¯ Satisfaction, Switchin...

• Kim Young-Kyu

• Choi Young-Joon

• Korean Journal of Food Culture   2004  Volume.19  No.5 544 ~ 555

• Exploratory Analysis on Attributes of Party Planning and Comparisons of Customers¡¯ Perception for P...

• Chong Yu-Kyeong

• Kim Sun-Hee

• Korean Journal of Food Culture   2004  Volume.19  No.5 532 ~ 543

• Study on the food selection by analyzing the correlates of perceptions and consumptions frequency of...

• Kim Chul-Won

• Kim Tae-Hee

• Korean Journal of Food Culture   2004  Volume.19  No.5 524 ~ 531

• Effects of ¥ã-Irradiation on the Quality of Seasoned Cuttle during Storage

• Noh Jung-Eun

• Kim Byeong-Keun, Kim Hyun-Ku, Kwon Joong-Ho

• Korean Journal of Food Culture   2004  Volume.19  No.5 516 ~ 523

• The Study on the Quality Characteristics of Cake Prepared with Fat Substitute

• Woo Na-Ri-Yah

• Ahn Myung-Soo

• Korean Journal of Food Culture   2004  Volume.19  No.5 506 ~ 515