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A Study on consumer consumption patterns and preference for commercial juk (porridge)
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | LEE, GUI-CHU | - |
| dc.contributor.author | Yookyung Kim | - |
| dc.date.accessioned | 2021-09-06T06:30:46Z | - |
| dc.date.available | 2021-09-06T06:30:46Z | - |
| dc.date.created | 2021-06-21 | - |
| dc.date.issued | 2008-09 | - |
| dc.identifier.issn | 19766807 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/104626 | - |
| dc.language | English | - |
| dc.language.iso | en | - |
| dc.publisher | 한국식생활문화학회 | - |
| dc.title | A Study on consumer consumption patterns and preference for commercial juk (porridge) | - |
| dc.type | Article | - |
| dc.contributor.affiliatedAuthor | LEE, GUI-CHU | - |
| dc.contributor.affiliatedAuthor | Yookyung Kim | - |
| dc.identifier.bibliographicCitation | FOOD QUALITY CULTURE, v.2, no.1, pp.6 - 12 | - |
| dc.relation.isPartOf | FOOD QUALITY CULTURE | - |
| dc.citation.title | FOOD QUALITY CULTURE | - |
| dc.citation.volume | 2 | - |
| dc.citation.number | 1 | - |
| dc.citation.startPage | 6 | - |
| dc.citation.endPage | 12 | - |
| dc.type.rims | ART | - |
| dc.description.journalClass | 3 | - |
| dc.subject.keywordAuthor | commercial juk | - |
| dc.subject.keywordAuthor | preference | - |
| dc.subject.keywordAuthor | purchasing factors | - |
| dc.subject.keywordAuthor | quality improvement | - |
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Collections - College of Education > Department of Home Economics Education > 1. Journal Articles
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