• Evaluation of Antimicrobial Activities of Rhubarb Extracts on Putrefactive Microorganisms Related to...

• Kim Chul-Jai

• Suh Hee-Ji, Chung Hee-Sook

• Korean Journal of Food Culture   2006  Volume.21  No.2 225 ~ 231

• Effect of Meals Variety on Obesity Index, Blood Pressure, and Lipid Profiles of Korean Adults

• Jun Ye-Sook

• Choi Mi-Kyeong, Bae Yun-Jung, Sung Chung-Ja

• Korean Journal of Food Culture   2006  Volume.21  No.2 216 ~ 224

• A Study on the Awareness of Female-Consumers for Nutrition Labeling System

• Joo Na-Mi

• Yoon Ji-Young, Kim Ok-Sun, Park Sang-Hyun, Ko Young-Joo, Kim Ji-Youn

• Korean Journal of Food Culture   2006  Volume.21  No.2 209 ~ 215

• Effects of Lotus (Nelumbo Nucifera Gaertner) Leaf Powder on Lipid Concentrations in Rats Fed High Fa...

• Shin Mee-Kyung

• Han Sung-Hee

• Korean Journal of Food Culture   2006  Volume.21  No.2 202 ~ 208

• The Effect of Snack Intake of Preschoolers on ADHD

• Joo Na-Mi

• Kim Sung-Hee, Park Hee-Na, Lee So-Young, Kim Min-Jung, Jung Kyung-Sook

• Korean Journal of Food Culture   2006  Volume.21  No.2 193 ~ 201

• A Study to Investigate Ways to Improve Tofu Menu Developments and Tofu Menu Image in Relation to Pur...

• Chung Hea-Jung

• Korean Journal of Food Culture   2006  Volume.21  No.2 187 ~ 192

• Preparation and Characteristics of Yogurt Prepared with Salted Bamboo Shoots

• Park Eun-Jin

• Jhon Deok-Young

• Korean Journal of Food Culture   2006  Volume.21  No.2 179 ~ 186

• Enzyme-Resistant Starch Content, Physical and Sensory Properties of Tarakjuk (Milk-Rice Porridge) wi...

• Lee Gui-Chu

• Kim Jung-Eun, Kim Yoon-Sun

• Korean Journal of Food Culture   2006  Volume.21  No.2 171 ~ 178

• Relationship between Deodorizing Condition and Production of Trans Fatty Acids in Soybean Oil

• Kim Duk-Sook

• Lee Keun-Bo

• Korean Journal of Food Culture   2006  Volume.21  No.2 166 ~ 170

• The Effect on the Nutritional Value of Beef Leg and Rib Bone Soup by Boiling Time

• Kim Myung-Sun

• Korean Journal of Food Culture   2006  Volume.21  No.2 161 ~ 165

• Importance & Satisfaction of Students on Service Quality of High School Foodservice: Focused on Kyun...

• Lee Yeon-Jung

• Korean Journal of Food Culture   2006  Volume.21  No.2 154 ~ 160

• Using Status of Korean Agricultural Products in School Food Service and Dieticians¡¯ Perception

• Yang Il-Sun

• Yi Bo-Sook, Lee So-Jung, Lee Hae-Young, Jung Hyun-Young

• Korean Journal of Food Culture   2006  Volume.21  No.2 142 ~ 153

• A Case Study on the Marketing Strategy for a Take-Out Specialty Store through Analysis of Customer I...

• Lee So-Jung

• Shin Seo-Young, Yang Il-Sun, Lee Myung-Kang

• Korean Journal of Food Culture   2006  Volume.21  No.2 131 ~ 141

• Consideration of Professionalism of Sommelier as a Profession in Hotel and Foodservice Industry

• Choi Young-Joon

• Kim Young-Kyu

• Korean Journal of Food Culture   2006  Volume.21  No.2 124 ~ 130

• A Survey on the Consumption and the Perception of Mushroom among Korean Housewives

• Min Sung-Hee

• Oh Hae-Sook

• Korean Journal of Food Culture   2006  Volume.21  No.2 116 ~ 123

• A Study on the Perception and the Knowledge of the Korean Traditional Food in the Elementary Schoolc...

• Gang Myoung-Seon

• Chyun Jong-Hee

• Korean Journal of Food Culture   2006  Volume.21  No.2 107 ~ 115