Work

Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire

Year: 2014

Type: article

Study design: Observational Study

Source: Journal of the Korean Society of Food Culture

DOI: 10.7318/kjfc/2014.29.6.567

Authors: Nam-E Kang, Su-Kyung Jo, Soh Min Lee, Kwang-Ok Kim

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Ministry of Agriculture, Food and Rural Affairs

OpenAlex ID: W2332053508

FWCI: 1.91

Cites: 22

Cited by: 7

Related to: 10