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Effects of School Foodservice Dietitian’s Personality Types on Job Satisfaction and Job Performance
Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.38-52
DOI:https://doi.org/10.7318/KJFC/2024.39.1.38
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Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.314-325
DOI:https://doi.org/10.7318/KJFC/2023.38.5.314
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Analysis of the Response of School Food Service Operations to the COVID-19 Pandemic in 2020-2021
Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.163-175
DOI:https://doi.org/10.7318/KJFC/2023.38.3.163
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Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.429-437
DOI:https://doi.org/10.7318/KJFC/2022.37.5.429
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Changes in School Foodservice during COVID-19 Pandemic Lockdown based on Focus Group Interviews
Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.1-12
DOI:https://doi.org/10.7318/KJFC/2022.37.1.1
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Association between Maternal Feeding Styles and the Food Literacy of Children
Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.555-562
DOI:https://doi.org/10.7318/KJFC/2021.36.6.555
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Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.412-420
DOI:https://doi.org/10.7318/KJFC/2021.36.4.412
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Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.198-209
DOI:https://doi.org/10.7318/KJFC/2021.36.2.198
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Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.173-180
DOI:https://doi.org/10.7318/KJFC/2020.35.2.173
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Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.97-106
DOI:https://doi.org/10.7318/KJFC/2020.35.1.97
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Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.726-738
DOI:https://doi.org/10.7318/KJFC/2019.34.6.726
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Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.369-377
DOI:https://doi.org/10.7318/KJFC/2019.34.4.369
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Study on the Eating Out Behavior of Middle School Students
Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.284-295
DOI:https://doi.org/10.7318/KJFC/2019.34.3.284
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Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.316-324
DOI:https://doi.org/10.7318/KJFC/2019.34.3.316
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Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.427-433
DOI:https://doi.org/10.7318/KJFC/2018.33.5.427
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Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.229-235
DOI:https://doi.org/10.7318/KJFC/2018.33.3.229
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Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.236-242
DOI:https://doi.org/10.7318/KJFC/2018.33.3.236
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Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.513-526
DOI:https://doi.org/10.7318/KJFC/2017.32.6.513
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Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.437-445
DOI:https://doi.org/10.7318/KJFC/2017.32.5.437
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Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.652-660
DOI:https://doi.org/10.7318/KJFC/2016.31.6.652
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