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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.19 no.3, 2003년, pp.363 - 373
The purpose of this study was to identify university students' attitude to the foodservice attributes in their contribution to the selection or a fast food restaurant. Among 300 subjects, 214 were used in the analysis. The frequencies, Descriptives, ANOVA and t-test were used for the statistical ana...
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