References
- 김기숙, 김미정, 안숙자, 이숙영, 한경선 (2001) 식품과 음식문화. 교문사, 서울. p 105.
- 이효지 (2005) 한국음식의 맛과 멋. 신광출판사, 서울. p 217.
- 승정자 (1997) 현대인과 한국전통음식. 집문당, 서울. pp 118-123.
- Choi MS, Jung EH, Hyun TS (2002) Perception and preference of Korean traditional foods by elementary school students in Chungbuk province. Korean J Dietary Culture 17: 399-410.
- Cho WH (2001) Trend and product development of traditional beverages. Korean J Soc Food Cookery Sci 17: 651-656.
- Choi OJ, Ghoi KH (2003) The physicochemical properties of korean wild teas (green tea, semi-fermented tea, and black tea) according to degree of fermentation. J Korean Soc Food Sci Nutr 32: 356-362. https://doi.org/10.3746/jkfn.2003.32.3.356
- Geo YS, Lee IS (1985) Quantitative analysis of free amino acids and free sugars in steamed and roasted green tea by HPLC. Korean Soc Food Sci Nutr 14: 301-304.
- Han ES, Rho SN (2004) An analysis of consumption and preferences of the Korean traditional drinks by women in different age groups. J East Asian Soc Dietary Life 14: 397-406.
- Han ES, Rho SN (2004) An analysis of consumption and preferences of the Korean traditional drinks by women in different age group. J East Asian Soc Dietary Life 14: 397-406.
- Hwang SJ, Kim YS (2006) Research on drinking traditional beverages among college students in Seoul. The Korean J of Culinary Research 12: 213-224.
- Kang IH (1984) A customs of Korean dietary life. Samyoungsa, Seoul. pp 163-164.
- Kim MR (2001) Korean traditional convenience beverage and cookery science. Korean J Soc Food Cookery Sci 17: 657-700.
- Koo NS (1997) Housewives' consumption aspects of Korean fermented foods in Taejon. J Korean Soc Food Sci Nutr 26: 714-725.
- Ko YS, Lee IS (1985) Quantitative analysis of free amino acids and free sugars in steamed and roasted green tea by HPLC. J Korean Soc Food Sci Nutr 14: 301-304.
- Lee YJ (2005) Comparison of the importance and performance( IPA) of the quality of Korean traditional commercial beverages. Korean J Soc Food Cookery Sci 21: 693-702.
- Lee YJ, Byun GI (2006) A study on the preference and intake frequency of Korean traditional beverages. Korean J Food Culture 21: 8-16.
- Lee HJ (2001) A socio-cultural investigation of beverages and analysis of the factors that influence beverage consumption. MS Theis Yonsei University, Seoul. p 1.
- Lee YJ (2005) Comparison of the importance and performance (IPA) of the quality of Korean traditional commercial beverages. Korean J Soc Food Cookery Sci 21: 693-702.
- Lee YN, Sin MJ, Kim BN (1991) A study on the present state of traditional food. Korean J Dietary Culture 6: 71-81.
- Lee SW (1984) Korean food culture history. Kyomunsa. Paju, pp 238-268.
- Park MR (1999) A study on beverage consumption pattern and image of college students. J East Asian Soc Dietary Life 9: 501-513.
- Park SH, Baeg SH, Han JH (2004) Effects in blood pressure and cerebral blood flow with green ginger (Zingiber officinale Roscoe) and development of health drink by using it. Korean J Food Culture 19: 150-157.
- Park YS (1997) Perception of traditional and prohibitive foods in Yanbian area. Korean J Dietary Culture 12: 301-308.
- Shin SY, Chung LN (2007) The preference and frequency of beverages related to health factor in university students. Korean J Food Culture 22: 420-433.
- Yoon SS (1987) A study on the history of Korean food. Sin- Koang Publishing Company, Seoul. pp 273-276.