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Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) typebulgogi(Korean traditional barbecued beef)
Jo, Su-Gyeong, Lee, Soh Min, Sohn, Kyung-Hyun, Kim, Kwang-OkVolume:
24
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-015-0119-7
Date:
June, 2015
File:
PDF, 325 KB
english, 2015