Perception and importance for country-of-origin labeling at restaurants in college students in Jeju
Analysis of Consumer Consumption Status and Demand of Rice-wine
Food consumption behaviors of women by marital status: focus on the 2015 consumers survey data on food consumption behaviors
The differences of dietary behaviors, dietary life consumer education related current situations·competencies and dietary lifestyles between baby-boom and echo generations
Evaluation of the HACCP System on Microbiological Hazard during Dressing Production
Quality Characteristics of Kimchi Fermented with Abalone or Sea Tangle Extracts
Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon)
Consumer knowledge regarding country-of-origin labeling for restaurants
Physical Properties of Red Pepper Powder at Different Particle Sizes
Fortification of Rice with Soy Hydrosylate Containing CHP (Cyclo Histidine-Proline)
Qualities of Konjac Containing Tunic Extract from Styela clava
Quality Characteristics of Sweet Potato Varieties Baked and Freeze Thawed
Pre-treatment of the White-Spotted Flower Chafer (Protaetia brevitarsis) as an Ingredient for Novel Foods
Quality of Sponge Cakes Supplemented with Cinnamon
A Study on the Intake and Satisfaction Levels of Busan Foods among Japanese Tourists
Detecting Defects from the Alcoholic Fermentation of Apple Concentrates
Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature
Qualities and Antioxidant Activity of Lactic Acid Fermented-Potato Juice
Comparing the Properties and Functionality of Kimchi Made with Korean or Japanese Baechu Cabbage and Recipes
Association of Korean fermented cabbage kimchi consumption with an incidence of metabolic syndrome: 10-year follow-up results of the Korean Genome and Epidemiology Study
Developing a Predictive Model for the Shelf-life of Fish Cake
Effects of Red Pepper Powder Addition Times on Ethanol Production from Apple Gochujang Mash
Quality Characteristics and Microbial Hazard Analysis of Commercial Garlic
Quality Characteristics of Black Raspberry Wine Fermented with Different Yeasts
