• Health and Nutrition Implications of Food Away From Home - Current Trends for Marketing Restaurants ...

• Cho Mi-Sook

• Korean Journal of Food Culture   2005  Volume.20  No.6 767 ~ 776

• Changes of Quality on Green Peas by the Storage

• Lim Hyo-Won

• Korean Journal of Food Culture   2005  Volume.20  No.6 761 ~ 766

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

• Han Jae-Sook

• Han Gyeong-Phil, Lee Jin-Sik, Kim Young-Jin

• Korean Journal of Food Culture   2005  Volume.20  No.6 754 ~ 760

• A Survey on Chinese in Beijing and Shanghai Perception and Preference for Korean Kimchi

• Han Jae-Sook

• Han Gab-Jo, Kim Young-Jin

• Korean Journal of Food Culture   2005  Volume.20  No.6 744 ~ 753

• Quality Characteristics of Pine Mushroom Yanggaeng Prepared by Different Addition of Frozen Pine Mus...

• Park Mi-Lan

• Byun Gwang-In

• Korean Journal of Food Culture   2005  Volume.20  No.6 738 ~ 743

• A Syudy on the Preference of Japanese Food in Capital area

• Shin Min-Ja

• Kim Bo-Sung, Lee Soo-Bum

• Korean Journal of Food Culture   2005  Volume.20  No.6 731 ~ 737

• Effect of Onion Flesh or Peel Feeding on Antioxidative Capacity in 16-Month-old Rats Fed High Iron D...

• Park Ju-Yeon

• Kim Mi-Kyung

• Korean Journal of Food Culture   2005  Volume.20  No.6 721 ~ 730

• Textural and Sensory Properties of Jeolpyon added with Buckwheat

• Paik Jin-Kyung

• Kim Jeong-Mee, Kim Jong-Goon

• Korean Journal of Food Culture   2005  Volume.20  No.6 715 ~ 720

• Antibacterial Activities of Bamboo Sap Against Salmonella Typhimurium and Inhibitory Effects in a Mo...

• Chung Hee-Jong

• Ko Bong-Guk

• Korean Journal of Food Culture   2005  Volume.20  No.6 709 ~ 714

• The Antioxidant Activities of Three Solvent(Ether, Butanol, Water) Extrats from Chestnut Inner Shell...

• Oh Seung-Hee

• Kim Yong-Wook, Kim Myoung-Ae

• Korean Journal of Food Culture   2005  Volume.20  No.6 703 ~ 708

• Optimization of Jelly Preparation from Nopal by Response Surface Methodology

• Jung Hyeon-A

• Joo Na-Mi

• Korean Journal of Food Culture   2005  Volume.20  No.6 695 ~ 702

• A Study on the Job Satisfactions of School Food Service Employees

• Nam Sang-Myung

• Korean Journal of Food Culture   2005  Volume.20  No.6 688 ~ 694

• Food Sharing Characteristics in Modern Korean Society

• Oh Se-Young

• Korean Journal of Food Culture   2005  Volume.20  No.6 683 ~ 687

• A Study on the Microbial Quality Control of Chicken Meat Salad by Adding Green Tea Extracts in Foods...

• Kim Heh-Young

• Ko Sung-Hee

• Korean Journal of Food Culture   2005  Volume.20  No.6 675 ~ 682

• Preference and Perception of Seafood among Soldiers on Cook¡¯s Duty in Military Meal Service

• Lee Young-Mee

• Min Sung-Hee

• Korean Journal of Food Culture   2005  Volume.20  No.6 668 ~ 674

• A Study of the Effect of Environmental Characteristics on Overall Service Quality, and Repurchase In...

• Lee Geum-Rye

• Yoo Young-Jin, Park Geum-Soon

• Korean Journal of Food Culture   2005  Volume.20  No.6 661 ~ 667

• A Study on Effectiveness of Working Condition¡¯s Improvement After Introducing the Countermeasure fo...

• Lee Mee-Jung

• Park Sang-Hyun, Joo Na-Mi

• Korean Journal of Food Culture   2005  Volume.20  No.6 652 ~ 660

• The Function of Physical Surroundings for Displaying Dining Atmosphere: A Theoretical Review and Tes...

• Chun Byung-Gil

• Korean Journal of Food Culture   2005  Volume.20  No.6 644 ~ 651

• Effect of the Elderly Consumers¡¯ Education Level on Eating-Out Decision Making Process

• Kim Tae-Hee

• Seo Eun

• Korean Journal of Food Culture   2005  Volume.20  No.6 638 ~ 643

• Quality Characteristics of Tofu Added with Black Soybean Hull Powder

• Kim Jean

• Jeon Jeong-Ryae

• Korean Journal of Food Culture   2005  Volume.20  No.6 633 ~ 637