• A Study on the Relationship Between Metabolic Syndrome and the Number of Work Hours Based on Data fr...

• Kim Kyoung-Yun

• Shin Hyun-Ji, Yun Jung-Mi

• Korean Journal of Food Culture   2019  Volume.34  No.4 486 ~ 494

• Evaluation of Dietary Quality and Nutritional Status based on Nutrition Quotient and Health Function...

• Kim Min-Ju

• Um Mi-Hyang, Kye Seung-Hee

• Korean Journal of Food Culture   2019  Volume.34  No.4 474 ~ 485

• Hierarchical Value Structure of Active Seniors for Noodles: Applying Soft Laddering Technique Based ...

• Oh Hye-In

• Kim Ga-Hyun, Oh Ji-Eun, Cho Mi-Sook

• Korean Journal of Food Culture   2019  Volume.34  No.4 463 ~ 473

• The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread

• Kim Sang-Sook

• Chung Hae-Young

• Korean Journal of Food Culture   2019  Volume.34  No.4 456 ~ 462

• Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix

• Park Ga-Yeong

• Ra Ha-Na, Kim Ha-Yun, Cho Yong-Sik, Kim Kyung-Mi

• Korean Journal of Food Culture   2019  Volume.34  No.4 449 ~ 455

• Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Ad...

• Kim Gum-Jung

• Yang Ji-Won, Lee Kyung-Hee

• Korean Journal of Food Culture   2019  Volume.34  No.4 440 ~ 448

• Effectiveness of Restaurant Attributes and Consumer Emotions regarding Waiting Time on Revisit Inten...

• Lee Jeong-Eun

• Choi Jin-Kyung

• Korean Journal of Food Culture   2019  Volume.34  No.4 432 ~ 439

• Determinants of Consumer Satisfaction in Fast Food Industry of Lahore Pakistan

• Ali Asma

• Lee Jong-In

• Korean Journal of Food Culture   2019  Volume.34  No.4 424 ~ 431

• Adoption Process of Chinese Students to Korean Food Based on Residence periods

• Han Kyung-Soo

• Min Ji-Eun

• Korean Journal of Food Culture   2019  Volume.34  No.4 411 ~ 423

• A Study on the Service Quality of Management Consulting of Traditional Korean Markets and This Affec...

• An Sang-Hoon

• Park Mi-Ra, Lee Yong-Chul

• Korean Journal of Food Culture   2019  Volume.34  No.4 401 ~ 410

• Comparison of the Cognitive Function and Nutrient Intakes of Elderly Women with Dementia in a Long-T...

• Bae Mi-Ae

• Lee Young-Whee, Kim Hwa-Soon, You Jeong-Soon, Chang Kyung-Ja

• Korean Journal of Food Culture   2019  Volume.34  No.4 389 ~ 400

• Nutritional Quality of Breakfast among Korean School-Aged Children and Adolescents Depending on Eati...

• Hong Jeong-Min

• Kim Mee-Young, Yoon Ji-Hyun, Kim So-Young

• Korean Journal of Food Culture   2019  Volume.34  No.4 378 ~ 388

• Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School ...

• Cho Woo-Kyoun

• Kim Mi-Rae

• Korean Journal of Food Culture   2019  Volume.34  No.4 369 ~ 377