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

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Motivations for Healthy Eating Decreased after the COVID-19 Pandemic in the Daqing Area of China

Xiaoyu Ma, Seungwoo Lee, Ji-Yun Hwang

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.106-118

DOI:https://doi.org/10.7318/KJFC/2024.39.2.106
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Association between Food Content Watching and Nutrition Quotient in Adolescents (NQ-A) in Seoul

Bo-Mi Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.61-72

DOI:https://doi.org/10.7318/KJFC/2023.38.1.61
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The Analysis of segmented Group Characteristics about Beer Customer’s Purchase Motivation

Ha-Na Min, Youn-a Kim, Youngji Heo

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.277-283

DOI:https://doi.org/10.7318/KJFC/2019.34.3.277
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Qualitative Analysis of the Usage Characteristics of Domestic Fine Dining Restaurant

Hyun-Wook Do

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.527-533

DOI:https://doi.org/10.7318/KJFC/2017.32.6.527
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Effect of Emotional-Utilitarian Motivation on Coffee Shop Selection Attribution

Seo Kyung Oh, Hyo Sil Yoon, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.111-117

DOI:https://doi.org/10.7318/KJFC/2017.32.2.111
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Effects of Viewing Motivations on Viewing Preferences and Viewing Intentions of Television Food Programs

Se-Kyung An, Bum-Jun Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.259-269

DOI:https://doi.org/10.7318/KJFC/2014.29.3.259
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