• The Study on Development of Processed Foods with Chestnut

• Lee Hyun-Sook

• Jang Young-Joo, Kim Sun-Hyo

• Korean Journal of Food Culture   2016  Volume.31  No.2 194 ~ 203

• Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times

• Cho Sun-Duk

• Bang Hye-Yeol, Lee Eun-Ji, Kim Gun-Hee

• Korean Journal of Food Culture   2016  Volume.31  No.2 188 ~ 193

• Effects of Chlorella Powder on Quality Characteristics of Yukwa

• Cho Hee-Sook

• Kim Kyung-Hee

• Korean Journal of Food Culture   2016  Volume.31  No.2 178 ~ 187

• The Effects of the Face Sensitivity on Conspicuous Consumption and Purchase Intention - Focused on L...

• Jin Yang-Ho

• Kim Ye-Young, An Sang-Hoon

• Korean Journal of Food Culture   2016  Volume.31  No.2 170 ~ 177

• The Impact of Coworker Relationship of Employees on Quality of Work Life in Contract Foodservice

• Han Kyung-Soo

• Lee Jung-Tak

• Korean Journal of Food Culture   2016  Volume.31  No.2 161 ~ 169

• Analysis of Tangible and Intangible Attributes in Foodservice products by IPA - Focus on Dumpling sh...

• Oh Ji-Eun

• Cho Mi-Sook

• Korean Journal of Food Culture   2016  Volume.31  No.2 149 ~ 160

• Study on the Relationship between Organizational Commitment and Job Satisfaction in Food & Beverage ...

• Jung Hyo-Sun

• Yoon Hye-Hyun

• Korean Journal of Food Culture   2016  Volume.31  No.2 141 ~ 148

• A Comparative Analysis of the Relationship between Food Neophobia Scale and Korean Food Perception o...

• Lee Kyung-Ran

• Lee Eun-Jung

• Korean Journal of Food Culture   2016  Volume.31  No.2 131 ~ 140

• Repositioning Strategies Following Fast Food Brand Personality

• Kim Kyung-Hee

• Korean Journal of Food Culture   2016  Volume.31  No.2 121 ~ 130

• Development and Evaluation of Dietary Education Program Focused on Slow Life in School Children

• Lee Hyo-Won

• Na Ye-Seul

• Korean Journal of Food Culture   2016  Volume.31  No.2 111 ~ 120