Consumption of Alcoholic Beverages and Perception of Korean Cheongju
Effect of TV Restaurant Review Program Attributes on Food Service Consumer's Empathy, Attitude, and Visit Intentions
Physicochemical Characteristics and Oxidative Stabilities of Defatted Mealworm Powders under Different Manufacturing Conditions
Qualitative Consumer Preference Studies on Korean-style Kimchi in Chinese Living in Korea
Quality Characteristics of Yakju fermented with Paddy Rice (Byeo) Nuruk Yakju
Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang
Preferences of Commercial Elderly-Friendly Foods among Elderly People at Senior Welfare Centers in Seoul
Quality Characteristics of Yakgwa added with Ethanol Extract from Black Lentil (Lens culinaris)
Quality Characteristics and Antioxidant Activity of Pan Bread with Green Coffee Bean Powder
전분가공 및 분리
Quality Characteristics and Vitamin K<sub>2</sub> (MK-7) Productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 with Different Inoculum Concentrations and Fermentation Time
Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder
Quality Characteristics of Noodles added with Moringa oleifera Leaf Powder
Quality Characteristics and Oxidative Stability of Rice Yackwa added with Yam Powder
Quality Characteristics of Radish Pickles added with Different Amounts of Stevia Leaf
Quality Characteristics of Premix Frying Powders supplemented with Egg White Powder
Effect of Values on Attitudes and Behavioral Intentions of Consumers towards Fair Trade Coffee - Moderating Effect of Ethical Consumption Consciousness -
중국인의음식문화중국인의음식문화
Purchasing Needs of Frying Powder according to Purchasing Attributes - Analysis for Selection Attributes through Importance-Satisfaction Analysis and Conjoint Analysis -
Correlation of Consumer Evaluation on Restaurants in Social Network System (SNS) with Food Hygiene
A Study on Risk Perception Characteristics for Food Risk Elements of University Students in Yeungnam Region
Survey on the Status and Needs of Korean Food Consumption for the Development of Home Meal Replacement for Chinese and Japanese
Present status and prospect for development of mushrooms in Korea
Study on Improvement of Elementary School Food Service by Applying Preferred Recipes to Disliked Seafood Menus
