• Quality Characteristics of Pork with Addition of Jubak(Sulchigegie)

• Won Ji-Hee

• Son Ju-Ah, Youn Aye-Ree, Kim Ho-Jong, Kim Gye-Won, Noh Bong-Soo

• Korean Journal of Food Culture   2006  Volume.21  No.5 565 ~ 570

• Ginsenosides contents of Korean ginseng and ginseng products

• Suh Bong-Soon

• Oh Kyung-Sook, Kim Kwang-Soo, Choi Suk-Hyun

• Korean Journal of Food Culture   2006  Volume.21  No.5 559 ~ 564

• Development of functional soy-based stew sauce including hot water extract of Cornus officinalis S. ...

• Kim Jun-Ho

• Oh Hae-Sook

• Korean Journal of Food Culture   2006  Volume.21  No.5 550 ~ 558

• Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle powder

• Cho Hee-Sook

• Park Bock-Hee, Kim Kyung-Hee, Kim Hyeon-A

• Korean Journal of Food Culture   2006  Volume.21  No.5 541 ~ 549

• A Correlation Analysis between Word-of Mouth Message Sender Credibility and WOM Effect

• Cha Sung-Mi

• Shin Seo-Young

• Korean Journal of Food Culture   2006  Volume.21  No.5 536 ~ 540

• The Analysis of the Differences of Evaluation Level of Service Encounter Quality, Emotional Response...

• Yang Il-Sun

• Jo Mi-Na

• Korean Journal of Food Culture   2006  Volume.21  No.5 524 ~ 535

• Development of Dietary Fiber Enriched Menu for the Aged and Analysis of Sensory and Physicochemical ...

• Park Ji-Hyun

• Kim Hye-Young

• Korean Journal of Food Culture   2006  Volume.21  No.5 516 ~ 523

• A study on the Eating Out Behaviors of a Cold Noodle Restaurant Customer

• Kim Tae-Hyoung

• Oh Yu-Jin, Lee Young-Mee

• Korean Journal of Food Culture   2006  Volume.21  No.5 507 ~ 515

• Mediating Effects of the Factors on the Relationships between Customers¡¯ Past Behavior and Intentio...

• Pyo Gil-Taek

• Kang Jong-Heon

• Korean Journal of Food Culture   2006  Volume.21  No.5 500 ~ 506

• Analysis of Menu Patterns of Bibimbab meals in the School Lunch Program in Busan and Gyeongnam provi...

• Lee Myung-Wha

• Lee Hee-Jung, Kim Seok-Young

• Korean Journal of Food Culture   2006  Volume.21  No.5 491 ~ 499

• A Study on the Preference and Satisfaction on the Menu of School Lunch Service of High School Studen...

• Jung Bo-Hwa

• Byun Gwang-In

• Korean Journal of Food Culture   2006  Volume.21  No.5 481 ~ 490

• Food Habits and Nutrient Intakes by Self-reported Food Consumption of Middle and High School Student...

• Yi Na-Young

• Lee Kyung-Eun, Kwak Tong-Kyung

• Korean Journal of Food Culture   2006  Volume.21  No.5 473 ~ 480

• University students¡¯ attitudes and interests for ethnic food

• Kim Hye-Young

• Lee Hae-Young

• Korean Journal of Food Culture   2006  Volume.21  No.5 463 ~ 472

• A Survey on the Recognition and Preference of Commercial Cream Soup Focused on Yungnam Area

• Oh Young-Sub

• Korean Journal of Food Culture   2006  Volume.21  No.5 456 ~ 462

• A Study on the Dietary Attitude and Preference of Native Local Foods in Ulsan Area

• Lee Yeon-Jung

• Ha Mi-Ok, Choi Soo-Keun

• Korean Journal of Food Culture   2006  Volume.21  No.5 446 ~ 455

• Factor Influencing on the Level of Perceived Helpfulness of Country of Origin in Predicting the Qual...

• Lee Seong-Hee

• Kang Jong-Heon

• Korean Journal of Food Culture   2006  Volume.21  No.5 439 ~ 445