• Survey on the Patterns of Fortified Food Consumption and Intake of Vitamins and Minerals in Fortifie...

• Kim Sun-Hyo

• Korean Journal of Food Culture   2011  Volume.26  No.3 295 ~ 306

• Optimization of Yanggaeng Processing Prepared with Mulberry Juice

• Pyo Seo-Jin

• Joo Na-Mi

• Korean Journal of Food Culture   2011  Volume.26  No.3 283 ~ 294

• Sensory Characteristics of Gangjung Base Produced by Various Manufacturers

• Kim Haeng-Ran

• Kim Kyung-Mi, Kim Kwang-Ok

• Korean Journal of Food Culture   2011  Volume.26  No.3 279 ~ 282

• The Moderating Effects of Perceived Service Encounter Pace on Customer Satisfaction in a Restaurant

• Cho Me-Hee

• Kim Sun-Joo, Lee Kyung-Hee

• Korean Journal of Food Culture   2011  Volume.26  No.3 271 ~ 278

• Job Burnout of Restaurant Employees in Daegu City - With a Focus on ¡¯Family-Work Conflict¡¯, ¡¯Work...

• Ha Dong-Hyun

• Korean Journal of Food Culture   2011  Volume.26  No.3 261 ~ 270

• Application of Distance Learning to Practical Cooking Class - With a Focus on Korean Food Cooking Cl...

• Kang Jae-Hee

• Chong Yu-Kyeong

• Korean Journal of Food Culture   2011  Volume.26  No.3 249 ~ 260

• A Literature Review on the Type of Joseon Dynasty Jwabans

• Oh Soon-Duk

• Korean Journal of Food Culture   2011  Volume.26  No.3 239 ~ 248

• Perception and Determinants of Traditional Foods for Housewives Living in the Baeong-Nyeong-Do Islan...

• Park Young-Sun

• Chung Young-Sook

• Korean Journal of Food Culture   2011  Volume.26  No.3 230 ~ 238

• A Survey on the Perception of Agricultural Food Accreditation and Traditional Food Quality Certifica...

• Huh Jung-In

• Jin So-Yeon

• Korean Journal of Food Culture   2011  Volume.26  No.3 220 ~ 229

• Study on Korean Long-lasting Restaurant Model: Use of Qualitative Observation and Research Interview

• Kim Hee-sun

• Korean Journal of Food Culture   2011  Volume.26  No.3 211 ~ 219

• Acceptance Process and Globalization Strategy for Korean Food Introduced into Vietnam

• Kim Mi-Hye

• Woo Na-Ri-Yah, Chung Hae-Kyung

• Korean Journal of Food Culture   2011  Volume.26  No.3 199 ~ 210