• Quality Characteristics of Gruel with Added Yam

• Kim Jung-Sun

• Kwak Eun-Jung

• Korean Journal of Food Culture   2011  Volume.26  No.2 184 ~ 189

• Fermentation Characteristics of Ginpi Wine with Different Levels of Added Ginpi

• Kim Na-Young

• Yu A-Reum, Min Jin-Young, Han Myung-Joo

• Korean Journal of Food Culture   2011  Volume.26  No.2 178 ~ 183

• Household`s Food and Beverage Expenditure Patterns

• Kim Young-Sook

• Mo Soo-Won

• Korean Journal of Food Culture   2011  Volume.26  No.2 170 ~ 177

• A Coffee Shop`s Relationship to Customer Trust, Commitment, and Shop Loyalty

• Kim Ji-Eung

• Jeong Se-hoon

• Korean Journal of Food Culture   2011  Volume.26  No.2 159 ~ 169

• Culinary Employees` Sanitation Management Practice Levels According to Dietitians` Sanitation Traini...

• Lee Jea-young

• Yon Mi-Yong, Lee Yu-Jin, Kim Woon-Ju

• Korean Journal of Food Culture   2011  Volume.26  No.2 151 ~ 158

• A Study on the Brand Personality of Foodservice Companies using Correspondence Analysis: Comparative...

• Jung Hyo-Sun

• Yoon Hye-Hyun

• Korean Journal of Food Culture   2011  Volume.26  No.2 142 ~ 150

• A Historical Study on the Changes in the Recipe of Naengmyeon (Korean Cold Noodles) Base on Water -F...

• Park Chae-Lin

• Kwon Yong-Suk, Chung Hea-jung

• Korean Journal of Food Culture   2011  Volume.26  No.2 128 ~ 141

• Study of the Behavior of Food-sharing with Personal Utensils in a Restaurant: Use of a Focus Group I...

• Kim Hee-sun

• Oh Se-Young

• Korean Journal of Food Culture   2011  Volume.26  No.2 120 ~ 127

• Survey of Chinese University or College Students` Preference for and Satisfaction with Korean Food i...

• Song Jung-sun

• Moon Sang-jeong

• Korean Journal of Food Culture   2011  Volume.26  No.2 113 ~ 119

• Alcohol Consumption Rates and the Perception of Drinking Cultures Among College Students in the Wonj...

• Oh Hae-Sook

• Korean Journal of Food Culture   2011  Volume.26  No.2 101 ~ 112