Meat products and consumption culture in the East

Meat Science

Volumn 86, Issue 1, 2010, Pages 95-102

  Nam, Ki Chang ^a   Jo, Cheorun ^b   Lee, Mooha ^c,d  

^a Sunchon National University   (South Korea)

^b Chungnam National University   (South Korea)

^c Seoul National University   (South Korea)

^d Korea Food Research Institute   (South Korea)

Author keywords

Food culture; Meat based products; The East

Indexed keywords

ANIMAL; CATERING SERVICE; COOKING; CULTURAL ANTHROPOLOGY; DIET; ECONOMIC DEVELOPMENT; ECONOMICS; FAR EAST; FOOD HANDLING; HISTORY; HUMAN; MEAT; METHODOLOGY; RELIGION; REVIEW; SOUTHEAST ASIA;

ANIMALS; ASIA, SOUTHEASTERN; COOKERY; CULTURE; DIET; ECONOMIC DEVELOPMENT; FAR EAST; FOOD HANDLING; FOOD SUPPLY; HISTORY, 20TH CENTURY; HISTORY, 21ST CENTURY; HISTORY, ANCIENT; HISTORY, MEDIEVAL; HUMANS; MEAT; MEAT PRODUCTS; RELIGION;

EID: 77954386128     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.026     Document Type: Review

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