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

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Hong, J H ^a,b   Yoon, E K ^a   Chung, S J ^c   Chung, L ^d   Cha, S M ^e   O'Mahony, M ^f   Vickers, Z ^g   Kim, K O ^a  

^a Ewha Womans University   (South Korea)

^b Kookmin University   (South Korea)

^c Seoul Women University   (South Korea)

^d Kyung Hee University   (South Korea)

^e National Institute of Animal Science   (South Korea)

^f UNIVERSITY OF CALIFORNIA   (United States)

^g UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Bulgogi(Korean traditional barbecued beef); Consumer acceptability; Cross cultural comparison; Descriptive analysis

Indexed keywords

FOOD ADDITIVE; GLUTAMATE SODIUM; INORGANIC SALT;

ADULT; ANIMAL; ARTICLE; CATTLE; CONSUMER; CULTURAL FACTOR; FEMALE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MEAT; METHODOLOGY; ODOR; PRINCIPAL COMPONENT ANALYSIS; SOUTH KOREA; SOYBEAN; TASTE; UNITED STATES;

ADULT; ANIMALS; CATTLE; CONSUMER SATISFACTION; CROSS-CULTURAL COMPARISON; FEMALE; FOOD ADDITIVES; FOOD HANDLING; FOOD PREFERENCES; HUMANS; MEAT PRODUCTS; ODORS; PRINCIPAL COMPONENT ANALYSIS; REPUBLIC OF KOREA; SALTS; SODIUM GLUTAMATE; SOY FOODS; TASTE; UNITED STATES; YOUNG ADULT;

ALLIUM CEPA; ALLIUM SATIVUM; SESAMUM INDICUM;

EID: 79957903649     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02173.x     Document Type: Article

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