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가 나 다 라 마 바 사 아 자 차 카 타 파 하
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Showing results 1 to 3 of 3

Issue DateTitleAuthor(s)Type
2015Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)김광옥Article
2019Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers조미숙; 정서진Article
2017Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)정서진Article
1
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