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Author: Kunjong Lee
2 Articles are founded.
Relationship between consumer behavior, perception of nutritional information, and menu factors on fast food using eye-tracking: A study on university students in Jeonju
Kyungjong Min 
, Kunjong Lee , Heajung Chung
, Kunjong Lee , Heajung Chung
Food Sci. Preserv. 2024;31(3):408-422.
https://doi.org/10.11002/fsp.2024.31.3.408
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https://doi.org/10.11002/fsp.2024.31.3.408
Nutritional compositions and their retention rates of carrots by different cooking methods
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
Kunjong Lee , Heajung Chung
, Heajung Chung
Korean J. Food Preserv. 2020;27(3):311-324.
https://doi.org/10.11002/kjfp.2020.27.3.311
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https://doi.org/10.11002/kjfp.2020.27.3.311
