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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.20 no.4, 2007년, pp.384 - 391
홍금주 (수원여자대학 식품과학부) , 이윤식 (수원여자대학 식품과학부) , 남진식 (수원여자대학 식품과학부) , 안호기 (백석문화대학 외식산업학부) , 이은준 (청운대학교 호텔조리식당경영학과)
The purpose of this study was to investigate the preference determinants of buddhist temple food(BTF) and leaded to its activation based on these results. 354 subjects were participated in the survey using questionnaires. 66.9% of subjects had over the normal interest. The taste of BTF was light(34....
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