Ethnic foods and their taste: salt and sugar

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Bibliographic Details
Published inJournal of Ethnic Foods Vol. 4; no. 3; pp. 133 - 134
Main Author Kwon, Dae Young
Format Journal Article
LanguageEnglish
Published BMC 01.09.2017
한국식품연구원
Subjects
식품과학
Online AccessGet full text
ISSN2352-6181
2352-619X
DOI10.1016/j.jef.2017.08.003

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Abstract KCI Citation Count: 0
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Author Kwon, Dae Young
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Cites_doi 10.1016/j.jef.2015.05.002
10.1016/j.jef.2015.05.004
10.1016/j.jef.2016.06.002
10.1016/j.jef.2016.02.004
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References Jang (10.1016/j.jef.2017.08.003_bib4) 2016; 3
Kang (10.1016/j.jef.2017.08.003_bib2) 2016; 3
Chung (10.1016/j.jef.2017.08.003_bib1) 2015; 2
Lee (10.1016/j.jef.2017.08.003_bib3) 2015; 2
References_xml – volume: 2
  start-page: 74
  year: 2015
  ident: 10.1016/j.jef.2017.08.003_bib1
  article-title: Historical and biological aspects of bibimbap, a Korean ethnic food
  publication-title: J Ethnic Foods
  doi: 10.1016/j.jef.2015.05.002
– volume: 2
  start-page: 84
  year: 2015
  ident: 10.1016/j.jef.2017.08.003_bib3
  article-title: Characteristics of soybean sprout locally cultivated in Jeonju region, used for bibimbap and kongnamul-gukbap
  publication-title: J Ethnic Foods
  doi: 10.1016/j.jef.2015.05.004
– volume: 3
  start-page: 159
  year: 2016
  ident: 10.1016/j.jef.2017.08.003_bib4
  article-title: Does siwonhan-mat represent delicious in Korean foods?
  publication-title: J Ethnic Foods
  doi: 10.1016/j.jef.2016.06.002
– volume: 3
  start-page: 61
  year: 2016
  ident: 10.1016/j.jef.2017.08.003_bib2
  article-title: Siwonhan-mat: the 3rd taste of Korean foods
  publication-title: J Ethnic Foods
  doi: 10.1016/j.jef.2016.02.004
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Title Ethnic foods and their taste: salt and sugar
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