• Effect of Deodorizing Conditions on Color in Soybean Oil

• Kim Duk-Sook

• Lee Keun-Bo

• Korean Journal of Food Culture   2005  Volume.20  No.5 627 ~ 631

• A Study on the Importance and Satisfaction for the Menu Quality of Japanese Restaurant

• Lee Yeon-Jung

• Jeong Woo-Seok, Kim Hyen-Ryong, Choi Su-Keun

• Korean Journal of Food Culture   2005  Volume.20  No.5 621 ~ 626

• Development and Evaluation of Food Safety Training Program for Employees in Foodservice Operations

• Nam Eun-Jeong

• Kim Hyun-Hee, Park You-Hwa, Shin Eun-Kyung, Lee Yeon-Kyung

• Korean Journal of Food Culture   2005  Volume.20  No.5 615 ~ 620

• The Study of Dinning-out Behavior and Preference on Korean Foods by Age Groups

• Yoon Hei-Ryeo

• Korean Journal of Food Culture   2005  Volume.20  No.5 608 ~ 614

• Anticariogenic Activity and Glucosyltransferase Inhibition of Phenolic Compounds

• Kim Seon-Jae

• Park In-Bae, Kang Seong-Gook, Chung Dong-Ok, Jung Soon-Teck

• Korean Journal of Food Culture   2005  Volume.20  No.5 603 ~ 607

• A Study on the Eating Behaviors of Self-Purchasing Snack among Elementary School Students

• Lee Ki-Wan

• Lee Hee-Sun, Lee MIn-June

• Korean Journal of Food Culture   2005  Volume.20  No.5 594 ~ 602

• Exploring Differences of Perception on In-Restaurant Environment in Family Restaurant Context betwee...

• Kim Eun-Ju

• Korean Journal of Food Culture   2005  Volume.20  No.5 584 ~ 593

• A Study on the Well-being Related Awareness and Dietary Life Pattern in Urban Housewives

• Park Young-Sim

• Myung Choon-Ok, Lee Ki-Wan, Nam Hae-Won

• Korean Journal of Food Culture   2005  Volume.20  No.5 574 ~ 583

• The Effect of Relational Leadership on Empowerment, and Organizational Commitment: Focus on the Rela...

• Byun Gwang-In

• Choi Soo-Keun

• Korean Journal of Food Culture   2005  Volume.20  No.5 561 ~ 573

• A Study on the Survey of the Dining out Behavior of Korean Older Person

• Cho Kyung-Ja

• Han Dong-Hee

• Korean Journal of Food Culture   2005  Volume.20  No.5 554 ~ 560

• A Study for Eating-Out Behavior of the University Students

• Kim Myung-Sun

• Korean Journal of Food Culture   2005  Volume.20  No.5 548 ~ 553

• A Study of Evaluation for Service Quality of Korean Restaurant Customers - The Case of Pork-belly Sp...

• Cho Yong-Bum

• Park Jong-Hun

• Korean Journal of Food Culture   2005  Volume.20  No.5 538 ~ 547

• The Effect of Green Tea Powder on Quality of Dasik

• Yun Geun-Young

• Kim Myoung-Ae, Hyun Ji-Soo

• Korean Journal of Food Culture   2005  Volume.20  No.5 532 ~ 537

• A Survey on the Recognition and Satisfaction of Food Labeling System in Seoul and Geongsangnamdo Are...

• Joo Na-Mi

• Yoon Ji-Young, Kim Ok-Sun, Ko Young-Joo, Jung Hyeon-A, Choi Eun-Young

• Korean Journal of Food Culture   2005  Volume.20  No.5 525 ~ 531

• Optimization of Iced Cookie with the Addition of Dried Sweet Pumpkin Powder

• Lee Sun-Mee

• Ko Young-Joo, Jung Hyeon-A, Paik Jae-Eun, Joo Na-Mi

• Korean Journal of Food Culture   2005  Volume.20  No.5 516 ~ 524

• Effect of Glue Plant(Codium Fragile) on Physicochemical Characteristics of Dongchimi During Fermenta...

• Park Bock-Hee

• Cho Hee-Sook

• Korean Journal of Food Culture   2005  Volume.20  No.5 508 ~ 515

• Universalizing Korean Food

• Kim Jae-Soo

• Korean Journal of Food Culture   2005  Volume.20  No.5 499 ~ 507