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Sensory Characteristics and Cross‐Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef)
Wiley | 2011|Keywords: Bulgogi (Korean traditional barbecued beef) -
Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce
Elsevier | 2012|Keywords: Bulgogi sauce -
Comparison of consumer perception and liking of bulgogi marinade sauces between Korea and Japan using flash profiling
Springer Verlag | 2017|Keywords: bulgogi marinade sauce -
Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi
Elsevier | 2003|Keywords: Bulgogi -
Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)
Online Contents | 2020|Keywords: Bulgogi -
Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)
Springer Verlag | 2021|Keywords: Bulgogi
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