Ethnic foods and globalization

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Published inJournal of Ethnic Foods Vol. 4; no. 1; pp. 1 - 2
Main Author Kwon, Dae Young
Format Journal Article
LanguageEnglish
Published BMC 01.03.2017
한국식품연구원
Subjects
식품과학
Online AccessGet full text
ISSN2352-6181
2352-619X
DOI10.1016/j.jef.2017.02.008

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Abstract KCI Citation Count: 1
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Author Kwon, Dae Young
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Cites_doi 10.1016/j.jef.2015.02.001
10.1016/j.jef.2015.08.006
10.1016/j.jef.2015.02.002
10.1016/j.jef.2016.06.004
10.1016/j.jef.2015.05.001
10.1016/j.jef.2015.08.005
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References Shin (10.1016/j.jef.2017.02.008_bib4) 2015; 2
Kwon (10.1016/j.jef.2017.02.008_bib1) 2015; 2
Jang (10.1016/j.jef.2017.02.008_bib3) 2015; 2
Kwon (10.1016/j.jef.2017.02.008_bib2) 2015; 2
Koo (10.1016/j.jef.2017.02.008_bib5) 2016; 3
Kwon (10.1016/j.jef.2017.02.008_bib6) 2015; 2
References_xml – volume: 2
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  year: 2015
  ident: 10.1016/j.jef.2017.02.008_bib1
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  publication-title: J Ethn Foods
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– volume: 2
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  ident: 10.1016/j.jef.2017.02.008_bib6
  article-title: Why ethnic foods?
  publication-title: J Ethn Foods
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  year: 2015
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  article-title: Korean traditional fermented soybean product: jang
  publication-title: J Ethn Foods
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– volume: 3
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  year: 2016
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  article-title: Korean traditional fermented fish products: jeotgal
  publication-title: J Ethn Foods
  doi: 10.1016/j.jef.2016.06.004
– volume: 2
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  year: 2015
  ident: 10.1016/j.jef.2017.02.008_bib2
  article-title: Religious ethnic foods
  publication-title: J Ethn Foods
  doi: 10.1016/j.jef.2015.05.001
– volume: 2
  start-page: 126
  year: 2015
  ident: 10.1016/j.jef.2017.02.008_bib3
  article-title: Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
  publication-title: J Ethn Foods
  doi: 10.1016/j.jef.2015.08.005
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