Detalles de la búsqueda
1.
Study on the consumption practices and Importance-Satisfaction Analysis of meal-kit selection attributes among adults in their 20s and 30s / 한국영양학회지
Journal of Nutrition and Health
; : 315-329, 2023.
Artículo
en Inglés
| WPRIM | ID: wpr-1001463
2.
A survey on the utilization practice and satisfaction of users of food and nutrition information / 한국영양학회지
Journal of Nutrition and Health
; : 398-411, 2021.
Artículo
en Inglés
| WPRIM | ID: wpr-900461
3.
A survey on the utilization practice and satisfaction of users of food and nutrition information / 한국영양학회지
Journal of Nutrition and Health
; : 398-411, 2021.
Artículo
en Inglés
| WPRIM | ID: wpr-892757
4.
Analysis of the consumption pattern of delivery food according to foodrelated lifestyle / 한국영양학회지
Journal of Nutrition and Health
; : 547-561, 2020.
Artículo
en Inglés
| WPRIM | ID: wpr-836226
5.
A survey on customers' perception of a hygiene grade certification system for restaurants / 한국영양학회지
Journal of Nutrition and Health
; : 203-214, 2020.
Artículo
| WPRIM | ID: wpr-836201
6.
Analysis of the factors influencing customer satisfaction of delivery food / 한국영양학회지
Journal of Nutrition and Health
; : 688-701, 2020.
Artículo
en Inglés
| WPRIM | ID: wpr-900446
7.
Analysis of the factors influencing customer satisfaction of delivery food / 한국영양학회지
Journal of Nutrition and Health
; : 688-701, 2020.
Artículo
en Inglés
| WPRIM | ID: wpr-892742
8.
Transcriptome analysis of iBET-151, a BET inhibitor alone and in combination with paclitaxel in gastric cancer cells
Genomics & Informatics
; : e37-2020.
Artículo
en Inglés
| WPRIM | ID: wpr-898369
9.
Transcriptome analysis of iBET-151, a BET inhibitor alone and in combination with paclitaxel in gastric cancer cells
Genomics & Informatics
; : e37-2020.
Artículo
en Inglés
| WPRIM | ID: wpr-890665
10.
Spatial and Temporal Trends of Number of Deaths Attributable to Ambient PM(2.5) in the Korea
Journal of Korean Medical Science
; : e193-2018.
Artículo
en Inglés
| WPRIM | ID: wpr-715771
11.
Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area / 한국영양학회지
Journal of Nutrition and Health
; : 294-301, 2017.
Artículo
en Ko
| WPRIM | ID: wpr-154945
12.
Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations / 한국영양학회지
Journal of Nutrition and Health
; : 43-50, 2016.
Artículo
en Ko
| WPRIM | ID: wpr-201521
13.
Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP / 대한지역사회영양학회지
Korean Journal of Community Nutrition
; : 84-92, 2016.
Artículo
en Ko
| WPRIM | ID: wpr-88482
14.
Spatial analysis of PM10 and cardiovascular mortality in the Seoul metropolitan area
Environmental Health and Toxicology
; : e2014005-2014.
Artículo
en Inglés
| WPRIM | ID: wpr-43246
15.
Importance Evaluation about the Remedies for Improvement of Sanitation Management by Foodservice Managers / 대한지역사회영양학회지
Korean Journal of Community Nutrition
; : 266-274, 2010.
Artículo
en Ko
| WPRIM | ID: wpr-200878
16.
Consumer behaviors towards ready-to-eat foods based on food-related lifestyles in Korea
Nutrition Research and Practice
; : 332-338, 2010.
Artículo
en Inglés
| WPRIM | ID: wpr-51280
17.
A Study on Differences of Sanitation Education and Sanitation Knowledge Between Dietitians in School Foodservice And Managers in Commercial Foodservice / 대한지역사회영양학회지
Korean Journal of Community Nutrition
; : 306-315, 2009.
Artículo
en Ko
| WPRIM | ID: wpr-146063
18.
Assessment of Utilization and Storage Management Practice of Frozen and Refrigerated Foods in School Foodservice: Focus on Meats, Seafoods and Processed Foods
Journal of the Korean Dietetic Association
; : 345-356, 2007.
Artículo
en Ko
| WPRIM | ID: wpr-205697
19.
Needs Assessment for Developing a Nutrition Information Site for Elementary School Children Among Elementary School Dietitians / 대한지역사회영양학회지
Korean Journal of Community Nutrition
; : 405-416, 2007.
Artículo
en Ko
| WPRIM | ID: wpr-17636
20.
Evaluation of Dietitians' Perception of Importance about HACCP Guidelines in Foodservice Facilities
Journal of the Korean Dietetic Association
; : 105-113, 2005.
Artículo
en Ko
| WPRIM | ID: wpr-205207