A Study of Actual Condition Analysis of Traditional Restaurant Uniform - Busan Area in Center -
A Study on Developing a Design for the Uniform of Traditional Restaurants - Focusing on Modernizing Soo·Bok Pattern -
로컬푸드 시스템 구축 기본계획 수립 연구
Leçon 05 Au Café
Effect of Consumption Value of Restaurant Service on Consumer Satisfaction: Focusing on Consumer Experiences at a Chinese Franchise Restaurant
2단원
Quality Characteristics of Semi-Dry Noodles Prepared with Various Dry Rice Flours
Investigating the Influence of a Food-themed TV Program on Delivery Food Order Amount Using Big Data with Difference-in-Differences Method
Family Meal Time and Life Satisfaction of Fathers with a Child Younger than 18 Years Old
10. 식품의 색과 갈변 (The Color of Food and Browning)
An Analysis of Dietary Life Characteristics and Influence Factors of Korean Women
Consideration of the Courtesy Education at the Dining Table in the Books of Social Norms of Joseon Dynasty Era
Development and Evaluation of a Game-Based Lesson Plan Applied to the 'Food Culture' Unit of the High School Home Economics Class
Food Hazard Awareness and Food Apprehension towards Food Safety Management System Evaluation: Focus on Moderating Effect of Food Safety Information Awareness
Differences in Diet-Related Attitudes and Demographics by Type of Food-Lifestyle: Focused on Adults in Their 20s and 30s
1. 북부지역
3. p. 333 Soysauce Production Using Bacterial-Koji Mixed with Seed-soysauce Starter and the Effects of Salts on the Characteristics of the Soysauce
지질
12. 식품의 냄새 (The Aroma of Food)
Impact of the Environmental Factors on Adolescents' Food Purchasing Attitudes
Content Analysis of Food and Nutrition Unit in High School Textbooks of Home Economics: Focus on the National Curriculums from 7th to 2015 Revised
Content Analysis of Food and Nutrition unit in Middle School Textbooks of Home Economics - Focus on the National Curriculums from 1st to 2009 revised
10_여우와 포도밭_final
Study on the Perception and Intake of Kimchi of Middle School Students in Gwangju Area
