• A Study on the Satisfaction for the Menu Quality of Korean Traditional Food of Japanese Tourists

• Lee Yeon-Jung

• Seo Yun-Jung, Joo Hyun-Sik, Choi Su-Keun

• Korean Journal of Food Culture   2005  Volume.20  No.2 283 ~ 291

• A Survey on the Seasonal Menu and Consumer Acceptance Test of Free Meals for the Elderly Facility in...

• Kim Hae-Young

• Kang Nam-E

• Korean Journal of Food Culture   2005  Volume.20  No.2 273 ~ 282

• A Study on the Website Color Analysis of the Foodservice Brand: Concentrated on Homepage of Family R...

• Lee U-Joo

• Korean Journal of Food Culture   2005  Volume.20  No.2 261 ~ 272

• Physicochemical Properties of Cooked Rice as Affected by Cooking Methods and Thawing Conditions

• Ha Joo-Young

• Lee Jong-Mee

• Korean Journal of Food Culture   2005  Volume.20  No.2 253 ~ 260

• Family Restaurant Customers¡¯ Attitude toward Yield Management Strategies

• Park Hee-Kyung

• Sohn De-Hyun

• Korean Journal of Food Culture   2005  Volume.20  No.2 243 ~ 252

• Implication of Co-Branding in Hotel Foodservice Department

• Kim Young-Kyu

• Choi Young-Joon

• Korean Journal of Food Culture   2005  Volume.20  No.2 232 ~ 242

• The Physico-chemical Changes and Sensory Characteristics of Kimchi Added with the Mashed Red Pepper

• Hwang Sung-Yeon

• Park So-Hee, Kang Geun-Ok, Lee Hyun-Ja, Bok Jin-Heuing

• Korean Journal of Food Culture   2005  Volume.20  No.2 221 ~ 231

• Preperation and Flavor Characteristics of Seasoning Oil for Chinese Dish

• Koo Bon-Soon

• Korean Journal of Food Culture   2005  Volume.20  No.2 214 ~ 220

• A Survey on Uses, Preference and Recognition of Apple

• Choi Young-Hee

• Lee Su-Jin

• Korean Journal of Food Culture   2005  Volume.20  No.2 204 ~ 213

• Effect of Feeding Chitosan, Hibiscus Extract and L-Carnitine Mixture on Body Weight and Lipid Metabo...

• Park Ji-Young

• Kim Kyung-Jin, Lee Jin-Hee, Lee Kang-Pyo, Kim Mi-Kyung

• Korean Journal of Food Culture   2005  Volume.20  No.2 194 ~ 203

• The Antioxidative and Antimicrobial Activities of the three Species of Leeks(Allium tuberosun R.) Et...

• Ahn Myung-Soo

• Kim Hyun-Jeung, Seo Mi-Sook

• Korean Journal of Food Culture   2005  Volume.20  No.2 186 ~ 193

• An Analysis on the Factors of Adolescence Obesity

• Han Young-Sil

• Joo Na-Mi

• Korean Journal of Food Culture   2005  Volume.20  No.2 172 ~ 185

• A Survey on the Perception of Housewives in Seoul Area toward Korean Traditional Holiday Foods

• Yoon Sook-Ja

• Choi Eun-Hi

• Korean Journal of Food Culture   2005  Volume.20  No.2 152 ~ 171

• A Study on the Late of Chosun Dynasty Food Culture in Giroyeon Paintings

• Koh Kyung-Hee

• Korean Journal of Food Culture   2005  Volume.20  No.2 144 ~ 151

• A Survey on the Meal Management Attitudes of Housewives Who Had Elementary Schoolchildren in a Remot...

• Kim Jin-Yang

• Kim Sun-Hyo

• Korean Journal of Food Culture   2005  Volume.20  No.2 131 ~ 143