• Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)

• Yun Eun-A

• Jung Eun-Kyung, Joo Na-Mi

• Korean Journal of Food Culture   2013  Volume.28  No.2 204 ~ 211

• IPA Analysis according to the Attributes of the Franchise Coffee Shop Selection of College Students ...

• Kim Kyung-Hee

• Korean Journal of Food Culture   2013  Volume.28  No.2 195 ~ 203

• A Study on the Effects of Loyalty Program on Relationship Quality and Re-visit intention - A Focus o...

• Lee Sun-Lyung

• Namkung Young, Yoon Hye-Hyun

• Korean Journal of Food Culture   2013  Volume.28  No.2 186 ~ 194

• Classification of Restaurant Table Settings with Gestalt¡¯s Law of Visual Perception

• Joo Seon-Hee

• Han Kyung-Soo

• Korean Journal of Food Culture   2013  Volume.28  No.2 177 ~ 185

• The Awareness and Satisfaction Regarding Korean Traditional Foods in Elementary, Middle, and High Sc...

• Kim Kyung-Mi

• Kwon Yong-Seok, Kim Yang-Suk, Kim Gi-Chang, Kim Young

• Korean Journal of Food Culture   2013  Volume.28  No.2 167 ~ 176

• Comparative Study on Awareness, Preference and Sensory Evaluation of Kimchi in Chinese and Korean St...

• Kim Do-Yeon

• Lee Hansongyi, Choue Ryo-Won

• Korean Journal of Food Culture   2013  Volume.28  No.2 158 ~ 166

• Development of Local Food Content in Jinan-Gun and Gurye-Gun through Storytelling

• Kim Mi-Hye

• Chung Hae-Kyung

• Korean Journal of Food Culture   2013  Volume.28  No.2 145 ~ 157

• Study on the Semiotic Characteristics for Korean Food

• Lee Dug-Young

• Lee Eun-Joo, Kim Tae-Hee

• Korean Journal of Food Culture   2013  Volume.28  No.2 135 ~ 144

• A Study on Health-related Lifestyles and Intention Toward Breast-Feeding in Korean University Studen...

• Lee Jo-Yoon

• Hyun Wha-Jin, Lee Kang-Wook

• Korean Journal of Food Culture   2013  Volume.28  No.2 125 ~ 134

• A Literature Review on the Type and Cooking Methods for Suksilkwa during the Joseon Dynasty, with a ...

• Oh Soon-Duk

• Korean Journal of Food Culture   2013  Volume.28  No.2 115 ~ 124