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경기지역 전통음식 중 과학화 및 상품화 대상음식 선정 및 음식선정 인자분석
A study on the selection of Kyunggi area traditional Korean foods suitable for standardization and commercialization, and factor analysis of the selections 원문보기

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.4, 2007년, pp.511 - 529  

임영숙 (농촌진흥청 농촌자원개발연구소) ,  김행란 (농촌진흥청 농촌자원개발연구소) ,  한귀정 (농촌진흥청 농촌자원개발연구소)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study was conducted to investigate traditional Kyunggi area Korean foods suitable for standardization and commercialization as well as to investigate the perceptions of experts about these foods, and to analyze the important value factor characteristics according to classified traditional food ...

주제어

#Traditional Korean foods   #value evaluation   #standardization   #factor analysis  

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