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1 Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition
Youngmi Lee, Meeyoung Kim, Hae-Kyung Chung, Haeng Ran Kim, Jae Eun Shim, Hyeyeong Cho, Jihyun Yoon
Korean J Community Nutr.2013;18(4):386-401.   Published online 2013 August 31     DOI: http://dx.doi.org/10.5720/kjcn.2013.18.4.386
      
2 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
      
3 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
      
4 Development of a Sensory Education Textbook and Teaching Guidebook for Preference Improvement toward Traditional Korean Foods in Schoolchildren
Taejung Woo, Kyung-Hea Lee
Korean J Nutr.2011;44(4):303-311.   Published online 2011 August 11     DOI: http://dx.doi.org/10.4163/kjn.2011.44.4.303
      

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