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1 A study on the customer's perception of Korean traditional soy sauce and soybean paste products in Seoul and Gyeonggi-do
Juhyeon Kim
Korean J Nutr.2012;45(6):577-587.   Published online 2012 December 31     DOI: http://dx.doi.org/10.4163/kjn.2012.45.6.577
      
2 Effects of Fusion-Food Cooking Activity on Elementary School Students' Knowledge, Preferences and Perceptions of Korean Traditional Foods
Jeong-Hae Bae, Kyoung Ae Lee
Korean J Community Nutr.2012;17(4):376-389.   Published online 2012 August 31     DOI: http://dx.doi.org/10.5720/kjcn.2012.17.4.376
      

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