• Effects of Leisure Type on Health Status and Obesity Index of Senior Citizens in Suwon Area

• Kim Yun-Hye

• Lee Bog-Hieu

• Korean Journal of Food Culture   2006  Volume.21  No.3 344 ~ 350

• University Students¡¯ Consumptive Perceptions of Bread and Cookies with Added Herbs and Sensory Char...

• Kim Hyun-Duk

• Jeong Myeong-Sook

• Korean Journal of Food Culture   2006  Volume.21  No.3 336 ~ 343

• The Effects of the Addition of Orange and Grape Concentrates, and Fructose on the Quality Characteri...

• Lee Sook-Young

• Na Sung-Hoon, Lee See-Young

• Korean Journal of Food Culture   2006  Volume.21  No.3 330 ~ 335

• The Effect of Red Ginseng Powder on Quality of Dasik

• Yun Geun-Young

• Kim Myoung-Ae

• Korean Journal of Food Culture   2006  Volume.21  No.3 325 ~ 329

• Characterization of Volatile Compounds in Low-Temperature and Long-Term Fermented Baechu Kimchi

• Kim Ji-Yun

• Park Eun-Young, Kim Young-Suk

• Korean Journal of Food Culture   2006  Volume.21  No.3 319 ~ 324

• Rheological Properties of Dough and Quality Characteristics of Bread Added with Pumpkin Powder

• Bae Jong-Ho

• Woo Hi-Seob, Jung In-Chang

• Korean Journal of Food Culture   2006  Volume.21  No.3 311 ~ 318

• A Study on the Satisfaction and Preference on the Menu of Japanese Restaurant Customers

• Jeong Woo-Seok

• Lee Yeon-Jung, Bong Jun-Ho

• Korean Journal of Food Culture   2006  Volume.21  No.3 303 ~ 310

• Physicochemical Characteristics of Ethanol Extracts from Each Part of the Pleurotus eryngii

• Ahn Myung-Soo

• Kim Hyun-Jeung, Seo Mi-Sook

• Korean Journal of Food Culture   2006  Volume.21  No.3 297 ~ 302

• Quality Characteristics of the Walnut Bread with Varied Levels of Resistant Starch

• Kang Nam-E

• Kim Hye-Young, Lee In-Seon

• Korean Journal of Food Culture   2006  Volume.21  No.3 290 ~ 296

• Wine Consuming Behavior by Demographic Characteristics of Wine Consumers

• Chong Yu-Kyeong

• Jung Won-Hee

• Korean Journal of Food Culture   2006  Volume.21  No.3 280 ~ 289

• Menu Analysis Using Menu Engineering and Cost/Margin Analysis - French Restaurant of the Tourism Hot...

• Lee Eun-Jung

• Lee Young-Sook

• Korean Journal of Food Culture   2006  Volume.21  No.3 270 ~ 279

• Development and Acceptance Test of Protein Enriched Menu for the Aged

• Kim Hye-Young

• Back Su-Ryon

• Korean Journal of Food Culture   2006  Volume.21  No.3 262 ~ 269

• A Case Study on Price Elasticity Measurement and Identification of Factors Affecting Price Elasticit...

• Lee Bong-Shik

• Yang Il-Sun, Shin Seo-Young, Choi Mi-Kyung

• Korean Journal of Food Culture   2006  Volume.21  No.3 254 ~ 261

• The Effects of Menu Price, Human Service, Amenity, Menu Quality on Menu Value and Revisit Intention

• Yoo Young-Jin

• Ha Dong-Hyun

• Korean Journal of Food Culture   2006  Volume.21  No.3 247 ~ 253

• The Modern Food Consumption Phenomena and It¡¯s Meaning in Context of Consumption Culture

• Sohn Sang-Hee

• Korean Journal of Food Culture   2006  Volume.21  No.3 241 ~ 246

• Analysis of Food and Nutritional Informations in Articles and Advertisements in Children¡¯s Daily Ne...

• Kim Ji-Eun

• Lee Kyoung-Ae

• Korean Journal of Food Culture   2006  Volume.21  No.3 233 ~ 240