• Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach

• Song Ryu-Ri

• Chung Seo-Jin, Cho Sun-A

• Korean Journal of Food Culture   2017  Volume.32  No.3 266 ~ 274

• A Study of Health Communication Method for Reducing Sodium Intake bases on Theory of Planned Behavio...

• Ham Tae-Sick

• Lee Tae-Yeon

• Korean Journal of Food Culture   2017  Volume.32  No.3 258 ~ 265

• Consumer Perception Survey for the Improvement of Nutrition Labeling (Nutrition Comparative Claim) o...

• Kang Eun-Jin

• Lee Hwa-Jung, Hwang Kyung-Mi, Koo Yong-Eui, Kim Gun-Hee

• Korean Journal of Food Culture   2017  Volume.32  No.3 244 ~ 257

• Quality Characteristics of Dried Type Sodium-Reduced Bibimbap using Dandelion Complex Powder

• Park Ji-Hyun

• Ra Ha-Na, Kim Hae-Young

• Korean Journal of Food Culture   2017  Volume.32  No.3 235 ~ 243

• Quality Characteristics of Spring Kimchi Cabbage by Storage Conditions and Period

• Cho Sun-Duk

• Bang Hye-Yeol, Kim Eun-Hyang, You So-Hyeon, Kim Byeong-Sam, Kim Gun-Hee

• Korean Journal of Food Culture   2017  Volume.32  No.3 227 ~ 234

• Perception and Preference of Korean Food of University Students in Yanbian, China - Focused on Compa...

• Hong Kyung-Hee

• Korean Journal of Food Culture   2017  Volume.32  No.3 215 ~ 226

• Perception and Preference of Korean Food of University Students in Yanbian, China - Focused on Compa...

• Hong Kyung-Hee

• Korean Journal of Food Culture   2017  Volume.32  No.3 204 ~ 214

• The Research of Sugar's Application and Consumption Culture in the Modern Times' Cooking Book (1910-...

• Kim Mi-Hye

• Korean Journal of Food Culture   2017  Volume.32  No.3 185 ~ 203

• Acceptance of Korean Menu Items and Its Association with a Degree of Food Neophobia among South-east...

• Park Hee-Jung

• Shim Hyun-Kyou, Chang Seong-Jun, Hong Jae-Hee

• Korean Journal of Food Culture   2017  Volume.32  No.3 175 ~ 184