• 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

• Extraction Characteristics and Antioxidative Activity of Cassia tora L. Extracts

• Na Gyung-Min

• Han Ho-Suk, Ye Su-Hyang, Kim Hyun-Ku

• Korean Journal of Food Culture   2004  Volume.19  No.5 499 ~ 505

• Effects of Irradiation and Fumigation on Physicochemical Properties of Red Pepper during Storage

• Kim Byeong-Keun

• Kwon Joong-Ho

• Korean Journal of Food Culture   2004  Volume.19  No.5 491 ~ 498

• Extraction Characteristics and Antioxidative Activity of Schiznadra chinensis Extracts

• Kim Hyun-Ku

• Na Gyung-Min, Ye Su-Hyang, Han Ho-Suk

• Korean Journal of Food Culture   2004  Volume.19  No.5 484 ~ 490

• The Types and Uses of Tableware China in the Latter Period of Chosun Dynasty

• Lee Eun-Wook

• Yun Yong-I, Lee Jong-Mee

• Korean Journal of Food Culture   2004  Volume.19  No.5 477 ~ 483