논문상세정보
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- 저자 임춘성 오상호
- 제어번호 105996680
- 학술지명 韓國食生活文化學會誌
- 권호사항 Vol. 33 No. 6 [ 2018 ]
- 발행처 한국식생활문화학회
- 발행처 URL http://www.food-culture.or.kr
- 자료유형 학술저널
- 수록면 523-530
- 언어 Korean
- 출판년도 2018
- 등재정보 KCI등재
- 판매처
유사주제 논문( 0)
' 저염화 라면의 소비자 선호 분석을 활용한 기술사업화 전략' 의 참고문헌
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Storage and quality characteristics of processed food with reduced sodium contentsLee MY [2015]
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Result of ramen quality test
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Regulation for labels and advertisements of foods. Enforcement Decree of the Food Sanitation Act.PublicNotification No. 2018-424
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R&D investment and performance report of agriculture, forestry, livestock and food
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Marketing Research MethodologyLim JW [2001]
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Korea Health Statistics 2016: Korea National Health and Nutrition Examination Survey (KNHANES VII-1)
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Information booklet for sodium-reduction by traditional fermented foods
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Information booklet for sodium replacers by processed foods
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Enforcement Decree of the Food Sanitation Act. No. 13332
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Commercial use of conjoint analysis : A surveyCattin, P [1982]
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An application of a product positioning model to pharmaceutical productGreen PE [1992]
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A study on the sodium intake and dietary performance in patients of general and low salt dietJung SN [2008]
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2014-2016. National Health Nutrition Examination Survey Report