• Menu satisfaction survey for business and industry foodservice workers - Focused on food preferences...

• Baek Ok-Hee

• Kim Mi-Young, Lee Bog-Hieu

• Korean Journal of Food Culture   2007  Volume.22  No.4 511 ~ 519

• The supplementary effect of milk in elementeary, middle & high school meal program

• Jeong Mi-Kyoung

• Kim Jae-Won, Kim Eun-Mi

• Korean Journal of Food Culture   2007  Volume.22  No.4 503 ~ 510

• The effect of School Milk Program for Junior & Senior High School Students on Milk Consumption

• Jang Jong-Keun

• Cho Woong-Je, Oh Seung-Yong, Kim Eun-Mi

• Korean Journal of Food Culture   2007  Volume.22  No.4 498 ~ 502

• Content Analysis on the News Report Cases of Vibrio

• Woo Ha-Joong

• Kim Young-Kyu

• Korean Journal of Food Culture   2007  Volume.22  No.4 492 ~ 497

• Comparative Analysis on Meal and Food Preference between Non-obese and Obese Elementary School Child...

• Yi Bo-Sook

• Korean Journal of Food Culture   2007  Volume.22  No.4 482 ~ 491

• Sutdies on Quality Characteristics of Jeju Mandarin Orange Jelly for the Aged

• Lee Ji-Eun

• Choi Eun-Jung, Oh Myung-Suk

• Korean Journal of Food Culture   2007  Volume.22  No.4 475 ~ 481

• Quality Characteristics of the Sugar Cookies with varied levels of Resistant Starch

• Lee In-Seon

• Kang Nam-E

• Korean Journal of Food Culture   2007  Volume.22  No.4 468 ~ 474

• Comparison of Volatile Components in Oyuk-jang and Commercial Sauce

• Lim Chae-Lan

• Lee Jong-Mee, Kim Ji-Won, You Min-Jung, Kim Young-Suk, Noh Bong-Soo

• Korean Journal of Food Culture   2007  Volume.22  No.4 462 ~ 467

• A study on the Antioxidative and Antimicrobial Activities of the Citrus Unshju peel Extracts

• Ahn Myung-Soo

• Kim Hyun-Jeung, Seo Mi-Sook

• Korean Journal of Food Culture   2007  Volume.22  No.4 454 ~ 461

• The Comparison of Antioxidant Capacities and Catechin Contents of Korean Commercial Green, Oolong, a...

• Lee MIn-June

• Kwon Dae-Joong, Park Ok-Jin

• Korean Journal of Food Culture   2007  Volume.22  No.4 449 ~ 453

• Assessment of Microbial Quality on the Preparation of Stir-Fried Dried-Shrimp with Garlic stems in t...

• Kim Hye-Young

• Korean Journal of Food Culture   2007  Volume.22  No.4 441 ~ 448

• Quality characteristics of non-fried Yackwa according to the methods of baked-in-oven and peanut add...

• Jang So-Young

• Lee Sook-Young, Lee Min-Kyoung

• Korean Journal of Food Culture   2007  Volume.22  No.4 434 ~ 440

• The Preference and Frequency of Beverages related to Health Factor in University Students

• Shin Sun-Young

• Chung La-Na

• Korean Journal of Food Culture   2007  Volume.22  No.4 420 ~ 433

• Measuring the Effect of Disgust with Meat Mediating the Factors Influencing Meat Consumption

• Bae Seong-Sik

• Kang Jong-Heon

• Korean Journal of Food Culture   2007  Volume.22  No.4 414 ~ 419

• Comparisons of UCP2 Polymorphism, Dietary Habits, and Obesity Index in Normal and Obese University S...

• Ahn Myoung-Soo

• Chang In-Youb, Kim Kyung-Hee

• Korean Journal of Food Culture   2007  Volume.22  No.4 404 ~ 413

• A Study on the Food Culture of Literature in the late period of the Chosun Dynasty - Focused on Five...

• Kim Mi-Hye

• Chung Hae-Kyung

• Korean Journal of Food Culture   2007  Volume.22  No.4 393 ~ 403

• Effect-Evaluation of Korean Traditional Food Culture Education Program for the elementary schoolers

• Cha Jin-A

• Yang Il-Sun, Chung La-Na, Lee So-Jung

• Korean Journal of Food Culture   2007  Volume.22  No.4 383 ~ 392