Exploration of Cross-cultural Perception of Spicy Chicken Made Using Hot Sauces with Different Degrees of Flavor Familiarity in Korean and US Consumers
2017 ◽
Vol 32
(1)
◽
pp. 1-9
2008 ◽
Vol 33
(2)
◽
pp. 268-287
◽
1995 ◽
Vol 68
(2)
◽
pp. 261-279
◽
2012 ◽
Vol 30
(5)
◽
pp. 511-516
◽
Keyword(s):
Keyword(s):