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3 research outputs found
A Study on the Effects of Well-being Trend on Menu Selection Behavior
Author
๋จ๊ถ์
๋ ธ์ค๊ตฌ
+4ย more
์ด๋ฏธ์
์ ํด์ฅ
์กฐ๊ด์ต
์กฐ๋ฌธ์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Sensory Characteristics of Soybean Paste(Doenjang) Tteokbkki Sauce with Chines Sauce
Author
๊ฐ์ฑ๊ตญ
๊น์๋ฏธ
+14ย more
๊น์ฌ์
๊น์ง์
๋ฐํ๋
์๊ฒฝ๋ฏธ
์๋ณ์ฒ
์๋์ด
์์ฑํธ
์คํ์ฃผ
์คํ์ฃผ
์ค๋์ธ
์คํฅ์
์ด์๋
์ ์์ฑ
์ ํด์ฅ
Publication venue
'Korea Food Service Association'
Publication date
Field of study
No full text
Crossref
Quality Characteristics of Muffin added with Makgeolli Lees
Author
Cho YH
Chung HJ
+25ย more
Im JG
Shin IY
Shin IY
Shon SK
๊ธฐ๋ฏธ๋ผ
๊น์๋ฏธ
๊น์๋ฏธ
๊น์ฉ์
๊น์คํฌ
๊นํ์
๊นํ์
์์ฐฝ์
์ํ๋ น
์์งํฌ
์ ์น์ฐ
์ด์ ๋ฏธ
์์ฑ์ผ
์ ์์ค
์ ์์
์ ํด์ฅ
์ ํด์
์ ํฌ๋จ
์กฐ์์
์ฃผ๋๋ฏธ
์ฃผ์ ์ค
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref