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Citation(s) in RCA

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Results Analysis
For: Cha SM, Chung LN, Chung SJ, Kim KO, Lee SR, Kim HR, Han GJ, Lee JY. Comparative Analysis on Preference for Korean Traditional Foods in Foreigners and Koreans. ACTA ACUST UNITED AC 2012. [DOI: 10.7318/kjfc/2012.27.3.294] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Number Cited by Other Article(s)
1
Jang SH, Kim MJ, Lim J, Hong JH. Cross-Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation. J SENS STUD 2016. [DOI: 10.1111/joss.12198] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
2
Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef). Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0119-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]  Open
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