• Study on the Texture Characteristics and Effects of Antioxidants on Saury (Cololabis saira) Nuggets

• Kim Gi-Ryoon

• Kim Hyun-Ah, Lee Kyung-Hee

• Korean Journal of Food Culture   2010  Volume.25  No.5 625 ~ 632

• Quality Characteristics of Sponge Cakes with Various Sugar Alcohols

• Lee Jin-Kyung

• Oh Myung-Suk

• Korean Journal of Food Culture   2010  Volume.25  No.5 615 ~ 624

• Major Odor Components of Raw Kimchi Materials and Changes in Odor Components and Sensory Properties ...

• Jeong Hye-Seung

• Ko Young-Tae

• Korean Journal of Food Culture   2010  Volume.25  No.5 607 ~ 614

• High School Student¡¯s Attitude about Kimchi and Development of Kimchi as a Menu Item for Meal Servi...

• Moon Jung-Min

• Kim Hee-Sup

• Korean Journal of Food Culture   2010  Volume.25  No.5 598 ~ 606

• The Effects of Short-Term/Long-Term and Sales/Communication on Strategic Alliance Sales Promotions i...

• Yoo Young-Jin

• Korean Journal of Food Culture   2010  Volume.25  No.5 589 ~ 597

• Effects of Perceived Price and Servicescape on Employee Service Quality, Food and Beverage Quality, ...

• Ha Dong-Hyun

• Korean Journal of Food Culture   2010  Volume.25  No.5 578 ~ 588

• Dining-out Tendencies of Foreign Residents for Meat Dishes in Korea

• Kim Eun-Mi

• Seo Sang-Hee, Kwon Ki-Hyun, Lee Min-A, Hong Sang-Pil, Lee Eun-Jung

• Korean Journal of Food Culture   2010  Volume.25  No.5 568 ~ 577

• Meal practice and Perceptions of Traditional Food Culture Education in Elementary School Students

• Yoon Sun-Joo

• Kim Hee-Sub

• Korean Journal of Food Culture   2010  Volume.25  No.5 558 ~ 567

• A Survey of Drinking Habits and Health Perception of Makgeolli

• Lee Hyun-Sook

• Kwak Hee-Jung, Kim Jae-Young, Cho Woo-Kyoun, Kim Soon-Mi

• Korean Journal of Food Culture   2010  Volume.25  No.5 544 ~ 557

• A Literature Review on the Types and Cooking Methods for Joseon Dynasty Tteok (Korean Rice Cake) acc...

• Oh Soon-Duk

• Lee Gui-Chu

• Korean Journal of Food Culture   2010  Volume.25  No.5 525 ~ 543

• Selection Attributes and Pursuit Benefits of Processed Fishery Products

• Kim Jong-Sung

• Ha Kyu-Soo

• Korean Journal of Food Culture   2010  Volume.25  No.5 516 ~ 524

• The Change of the Concept and Meaning of Bulgogi in Cookery Book & Dictionary

• Lee Kyou-Jin

• Cho Mi-Sook

• Korean Journal of Food Culture   2010  Volume.25  No.5 508 ~ 515

• A Survey of American¡¯s Perception and Preference for Korean Kimchi: Focus on Illinois and Californi...

• Han Jae-Sook

• Han Gyeong-Phil, Lee Jin-Sik, Han Gab-Jo, Kim Young-Jin

• Korean Journal of Food Culture   2010  Volume.25  No.5 499 ~ 507

• The Effects of Korean Food Globalization on Foreigners¡¯ Perception of Wellbeing Value and Experienc...

• Lee Yeon-Jung

• Korean Journal of Food Culture   2010  Volume.25  No.5 487 ~ 498