• Bone Density and Nutrient Intake of University Students

• Choi Soon-Nam

• Chung Nam-Yong, Song Chang-Ho, Kim Sang-Rae

• Korean Journal of Food Culture   2007  Volume.22  No.6 841 ~ 847

• A Study on Bone Mineral Density, dietary habits and Nutritional Status of Adult Women in the three a...

• Choi Mi-Kyeong

• Kim Mi-Hyun

• Korean Journal of Food Culture   2007  Volume.22  No.6 833 ~ 840

• Optimal Manufacturing Condition and Quality Properties of the Drinking Extract of Disk Abalone

• Yoo Maeng-Ja

• Chung Hee-Jong

• Korean Journal of Food Culture   2007  Volume.22  No.6 827 ~ 832

• In vitro Digestibility and Sensory Properties of different Bap(Cooked Rice)

• Kim Yoon-Sun

• Lee Gui-Chu

• Korean Journal of Food Culture   2007  Volume.22  No.6 820 ~ 826

• Physicochemical and Sensory Characteristics of Sponge Cake System Prepared with Domestic and Importe...

• Oh Myung-Suk

• Kim Hye-Young, Lee Yong-Sik, Kim Hee-Sun

• Korean Journal of Food Culture   2007  Volume.22  No.6 813 ~ 819

• Characteristics of Flavor Reversion in Seasoning Oil using Sunflowerseed Meal

• Koo Bon-Soon

• Seo Mi-Sook

• Korean Journal of Food Culture   2007  Volume.22  No.6 808 ~ 812

• Sensory Evaluation of Korean Traditional Foods for Americans

• Hong Sang-Pil

• Lee Min-A, Kim Eun-Mi, Chae In-Sook

• Korean Journal of Food Culture   2007  Volume.22  No.6 801 ~ 807

• Measuring Attribute Levels Influencing Tourists¡¯ Preference for Restaurants in Tourist Area and Mar...

• Kang Jong-Heon

• Jeong Hang-Jin

• Korean Journal of Food Culture   2007  Volume.22  No.6 794 ~ 800

• Consumers¡¯ Perception on Noble Family¡¯s Food

• Seo Sun-Hee

• Ryu Kyung-Mi

• Korean Journal of Food Culture   2007  Volume.22  No.6 783 ~ 793

• Study on the Dietary Behavior and Local Products for Menu development of the Elerly in Yeongi Chungn...

• Kim Hye-Young

• Lee Hye-Jin, Park Chan-Eun, Kim Yang-Suk

• Korean Journal of Food Culture   2007  Volume.22  No.6 775 ~ 782

• Comparative Analysis of Dietary Intake for Introduction of Meal Service in Pavilion of the Elderly l...

• Kim Haeng-Ran

• Ju Min-Jeong, Moon Hyun-Kyung, Kim Hye-Young

• Korean Journal of Food Culture   2007  Volume.22  No.6 765 ~ 774

• Dietary Habits and Demands for Nutrition Service of University Dormitory Residents in Seoul Area

• Ryu Si-Hyun

• Lee Woo-Jin, Kwon Soo-Youn, Yoon Ji-Hyun

• Korean Journal of Food Culture   2007  Volume.22  No.6 757 ~ 764

• Analysis of Customer Perception for Quality Attributes According to Consumers¡¯ Coffee Consumption T...

• Shin Sun-Young

• Chung La-Na

• Korean Journal of Food Culture   2007  Volume.22  No.6 748 ~ 756

• Measuring the Effects of Menu Price and Image on Perceived Sacrifice and Value of Tourist Restaurant...

• Kang Jong-Heon

• Ko Beom-Seok

• Korean Journal of Food Culture   2007  Volume.22  No.6 742 ~ 747

• The Literary Investigation On Types and Cooking Method of Bap (Boiled Rice) During Joseon Dynasty($1...

• Bok Hye-Ja

• Korean Journal of Food Culture   2007  Volume.22  No.6 721 ~ 741

• A Study on Recognition and Using behavior for Tofu(Soybean Curd)

• Park Geum-Soon

• Park Eo-Jin, Kim Soo-Yeun, Chung Hyun-Chae

• Korean Journal of Food Culture   2007  Volume.22  No.6 713 ~ 720

• Research on Consumer¡¯s Food Purchasing Intentions through Internet Shopping Mall

• Kim Sung-Hee

• Joo Na-Mi

• Korean Journal of Food Culture   2007  Volume.22  No.6 705 ~ 712

• Perception and Using Behavior by Age of Tofu(Soybean Curd)

• Park Eo-Jin

• Chung Hyun-Chae, Park Geum-Soon

• Korean Journal of Food Culture   2007  Volume.22  No.6 696 ~ 704

• A Survey of the preference of the Turk for Korean Kimchi

• Lee Myung-Ki

• Jang Dai-Ja, Rhee Kyoung-Kae, Kim Dong-Soo, Moon Sung-Won

• Korean Journal of Food Culture   2007  Volume.22  No.6 690 ~ 695

• The Globalization of Korean Cuisine through the Brand chefs -Focused on the Examples of Success in J...

• Kim Tae-Hee

• Lee Eun-Jung, Choi Jeong-Yoon

• Korean Journal of Food Culture   2007  Volume.22  No.6 682 ~ 689