Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Jin-Kyoung Paik"'
Publikováno v:
Korean journal of food and cookery science. 30:325-332
The purpose of this research is to investigate and analyze food allergy labelling for the arrangement of improvement plans. Survey was done as a quantitative research targeting food industry employees with 399 random workers in Seoul and Gyonggi area
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c134510084af5608856fdd799fad689
https://doi.org/10.9724/kfcs.2014.30.3.325
https://doi.org/10.9724/kfcs.2014.30.3.325
Publikováno v:
Korean journal of food and cookery science. 30:153-160
The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bac79c1367e85fb4c0d1c1f44b60180
https://doi.org/10.9724/kfcs.2014.30.2.153
https://doi.org/10.9724/kfcs.2014.30.2.153
Autor:
Wan-Soo Hong, Ji-Yun Hwang, Hye-Sun Hwang, Jin-Hee Kim, Jin-Kyoung Paik, Kwan-Hwa Park, Jung-A Han, Min-Sun Jeon, Jin-Sil Lee, You-Sun Jung, Soo-Min Kim
Publikováno v:
Korean journal of food and cookery science. 30:109-118
Korean food globalization has been recently launched as a tool of civil ambassador, and the trend of Korean food has grown among international visitors of Chinese and Japanese. The purposes of this study were to identify the awareness level about Bib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fb575e9aa7b95117b9ae4205e7b3e5e
https://doi.org/10.9724/kfcs.2014.30.2.109
https://doi.org/10.9724/kfcs.2014.30.2.109
Publikováno v:
Korean journal of food and cookery science. 29:637-645
The purpose of this study was to investigate the consumers’ selection attributes of social enterprises type cafe by IPA(Importance-Performance Analysis). Data were collected through a self-administered questionnaire by 309 random consumers in sever
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::639c0bb97f3aba9a6c6e45cf3f28efe4
https://doi.org/10.9724/kfcs.2013.29.6.637
https://doi.org/10.9724/kfcs.2013.29.6.637
Publikováno v:
The Korean Journal of Food And Nutrition. 25:1039-1046
The purpose of this study was to lay emphasis on the importance of a restaurateur's role and qualities as well as to provide the restaurateur information necessary to effectively run a restaurant. To address the purpose, this study analyzed the quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b0f4e1d271a70d06682865b2e504ff1
https://doi.org/10.9799/ksfan.2012.25.4.1039
https://doi.org/10.9799/ksfan.2012.25.4.1039
Autor:
Hyun-Dong Paik, Hye-Sun Hwang, Dae-Seob Park, Jin-Kyoung Paik, Wan-Soo Hong, Hee-Jin Suk, Joo-Yeon Lee
Publikováno v:
Korean Journal for Food Science of Animal Resources. 32:330-338
HACCP is a preventative food safety management system whose application is highly encouraged worldwide. In thisstudy, the workers' demands for the application of HACCP system at the meat retail shops were surveyed. According to afactor analysis on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cddec38557ba98d57be4c95c342093e
https://doi.org/10.5851/kosfa.2012.32.3.330
https://doi.org/10.5851/kosfa.2012.32.3.330
Autor:
Weon-Sun Shin, Joo Yeon Lee, Hyoun Wook Kim, Hyun Dong Paik, Hye Sun Hwang, Joo Eun Lee, Jin Kyoung Paik, Wan Soo Hong
Publikováno v:
Korean Journal for Food Science of Animal Resources. 30:336-344
Considering the increasing trends of the consumption of livestock products in Korea, proper hygienic management and policies for ensuring their safety to protect public health and strengthen consumer confidence are demanded. It is particularly import
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51b28b6b1c058aef2cfd407d8fa55d8f
https://doi.org/10.5851/kosfa.2010.30.2.336
https://doi.org/10.5851/kosfa.2010.30.2.336
Publikováno v:
Nutrition Research and Practice
BACKGROUND/OBJECTIVES: Most consumers are able to recognize allergenic foods. However, the frequency of checking such foods is reportedly low, resulting in higher prevalence of food-related allergic reactions in Korea compared to other countries. Thu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b44f358a75c7f704f64b76cd33295aa6
https://doi.org/10.4162/nrp.2016.10.4.424
https://doi.org/10.4162/nrp.2016.10.4.424