Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
Crossref DOI link: https://doi.org/10.1007/s10068-015-0119-7
Published Online: 2015-06-30
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jo, Su-Gyeong
Lee, Soh Min
Sohn, Kyung-Hyun
Kim, Kwang-Ok
Text and Data Mining valid from 2015-06-01