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5 research outputs found
๋ น์ฐจ๋ฅผ ์ฒจ๊ฐํ ๋ฐฑ๊น์น์ ํน์ฑ์ ๋ํ ์ฐ๊ตฌ
Author
Graham H. N.
Lee Y. J.
+7ย more
Osada K.
Park C. O.
Valcic S. B.
๊น์๋
๋ฐฑ์ก๋จ
์ด์ฑ์ฐ
์ต์ฅ์
Publication venue
'Korea Food Service Association'
Publication date
Field of study
No full text
Crossref
Storage Method of Red Sea Bream (Pagrus major) Sashimi using Wasabi
Author
Kim S. M.
Kim Y. B.
+11ย more
Kim Y. M.
Park C. I.
Park H. O.
Seo K. L.
Shewfelt R. L.
Solberg M
๊น์๋
๊น์ง
๋ฐ๊ฒฝ๋จ
๋ถํฌ์ฅ
์ฑ๊ธฐํ
Publication venue
'Korea Food Service Association'
Publication date
Field of study
No full text
Crossref
Quality Characteristics of Mealworm Seasoning Paste prepared by Chungukjang Recipe
Author
Chung M. Y.
Chung M., Y.
+18ย more
Jeong J. -H.
Jung C. I.
Park H. C.
Park Y. K.
Shin D. H.
๊ฐ๊ทผ์ฅ
๊ณ ์ ์ง
๊น์ํฌ
๊น์๋
๊น์ ์ค
๋ฐ๊ธฐ๋ด
๋ฐํ์
๋ฐฉ๋ณํธ
๋ฐฑ๋๋ฏผ
์์์ฅ
์ฃผ์์
ํฉ์์
ํฉ์์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
The Effects of Kimchi Product Selection Attribute on Customer Satisfaction and Repurchase Intent
Author
Ann R. Stasch
+22ย more
Cha YJ
Choi SY
Dube Renaghan L
Lee SH
Mohsin A.
Parasuraman A
Westbrook Robert A
๊ณ ์ฉ๋
๊น์์ค
๊น์๋
๊น์ ํ
๊น์งํ
๋ ธํฅ๊ท
๋ฐ์ฐํฌ
์ํ์ฃผ
์ค๊ณ์
์ด์งํฌ
์กฐ์ฉ๋ฒ
์กฐ์ฉ๋ฒ
์กฐ์ฌ์
์ต์ํจ
ํฉ์ฐ์ต
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Quality Characteristics of Kimchi Added with Blue Crab
Author
Han JS.
Han KS.
+31ย more
Joen YJ.
Kang KO.
Kim BK.
Kim EM.
Oh YA.
Oh YA.
Rha YA.
Ryu BM.
Shin DH.
Soo-Yeong Park
Wu G.
Yoon SS
๊ฐ๊ฒฝ๋ช
๊ณ ์ํ
๊น๊ฒฝํฌ
๊น์๋
๊น์ ํ
๋ฏผ์น๊ธฐ
๋ฐ์ฐํฌ
๋ฐฐ๋ช ์
์ฑ์ ๋ฏผ
์ฑ์ ๋ฏผ
์ก์์ฅ
์ ๋ํธ
์ด์๊ฒฝ
์ดํ์
์ดํ์
์์ ํธ
์ฅ๋ฏธ์
์กฐ์ฉ๋ฒ
ํฉ์ธ๊ตญ
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref