Effects and Interrelationship on Sensual Behavior and Wine Information Sources in Selection Attributes of Wine
Historical and Cultural Study on Korean Traditional Fermented Milk, Tarak
Quality Characteristics of Yanggaeng containing Various Amounts of Dried Persimmon
Quality Characteristics of Fish Cake made with Saury (Cololabis saira) Fishmeat
Quality Characteristics of Sulgidduk added with Aronia (Aronia melanocarpa) Powder
Quality Characteristics of Cream Soup with Hericium erinaceus Powder
Study on Quality Characteristics of Pan Bread containing Blueberry Fruit Powder
Evaluation of Importance and Performance for Operation Management by Managers and Chefs at Korean Restaurants
Perceptions and Acceptances related to Kimchi among Elementary School Students in Jecheon Area
Cross-Cultural Comparison of Sensory Characteristics of Makgeolli (Korean rice wine) by Japanese and Korean Panels
Impact of the Selection Attributes of Restaurants Specialized in Yaksun Foods on Purchase Intention and Customer Satisfaction: Focused on Mediating Effects of the Value Awareness of Yaksun Food
Segmentation of Coffee Shop Customers based on Organic Coffee Choice Motives
Influence of Confidence on Local Foods on Consumer's Purchase Behaviors from Tasty Farm Eateries
Studies in the Consumption and Preference for Sprout Vegetables
Quality Characteristics of Korean Wheat Bread prepared with Naturally Fermented Blueberry-Rice Starter and Purple Rice Flour
Quality Characteristics of Soy Sauces containing Gastrodia elata during Fermentation
Quality Characteristics of Kimchi made with South-East Asian Fish Sauce
Antioxidant Activity and In Vitro Protein Digestibility of Bakery Products prepared from Korean Wheat with Functional Ingredients
Study on the Potential Hazard Analysis by Physicochemical Quality and Microbiological Safety Comparison of Commercial Sauces in South Korea
Effect of Loquat Leaf Powder Addition on Quality of Fish Paste
A Study on Quality Characteristics of Kimchi with added Mulberry Leaves Extracts
Quality Characteristics of Snack with Added Dongchimi Powder
Quality Characteristics and Antioxidant Activities of Makgeolli using Pomegranate Powder
Quality Characteristics of Muffins with Tagatose
