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    10 research outputs found

    4실린더 디젤기관 공명흡기계의 최적설계에 관한 연구

    Author
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    한국해양대학교
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    한국해양대학교(KMOU)

    A Study of Well-Being Affect on Consumer Behavior and Restaurant Choose Attributes

    Author
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    Culinary Society of Korea
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    Antioxidant Properties of the Lotus Leaf Powder Contentof Cheongpomuk

    Author
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    Culinary Society of Korea
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    No full text
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    Quality Characteristics of Teriyaki Sauce added with Bitter Melon (Momoridaica charantia L.) Powder

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    Culinary Society of Korea
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    No full text
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    A Study on Teenagers' Selection Attribute and Satisfaction of Fast Food Menu

    Author
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    Culinary Society of Korea
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    Field of study
    No full text
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    Quality and Antioxidant Properties of the Jellyaccording to Different Addition Ratios ofIndian Spinach Fruit Juice Solution

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    Culinary Society of Korea
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    Field of study
    No full text
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    Quality Characteristics of Yanggaeng according to the Additionof Plantain (Plantago asiatica L.) Powder

    Author
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    Culinary Society of Korea
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    Field of study
    No full text
    Crossref

    A Study on the Differences in Eating Habits by Sasang Constitution Types

    Author
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    'Culinary Society of Korea'
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    Field of study
    No full text
    Crossref

    A Study on Teenagers' Selection Attribute and Satisfaction of Fast Food Menu

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Structural Relationships between Junior College Professor's Compassionate Rationalism Leadership, Student’s Learning Organization Culture, Commitment to Major Department, Positive Psychological Capital and Loyalty to School

    Author
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    'Education Research Institute'
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