:: Journal of The Korean Society of Food Culture ::

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A Study on the Korean Food Adaptation and Utilization of University Foodservice According to the Religion of International Students in Busan

Kyung Hee Hong, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.265-277

DOI:https://doi.org/10.7318/KJFC/2020.35.3.265
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Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach

Ryuri Song, Seo-jin Chung, Sun-a Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.266-274

DOI:https://doi.org/10.7318/KJFC/2017.32.3.266
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