Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef)

J. H. Hong, E. K. Yoon, S. J. Chung, L. Chung, S. M. Cha, M. O'Mahony, Z. Vickers, K. O. Kim

Research output: Contribution to journalArticlepeer-review

44 Scopus citations

Fingerprint

Dive into the research topics of 'Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef)'. Together they form a unique fingerprint.

Keyphrases

Food Science