:: Journal of The Korean Society of Food Culture ::

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Combined Effects of Physical Evidence and Functional Service at Bulgogi Restaurants on Customers’ Store Image and Purchase Behaviors: Application of Video Scenario Technique

Daye Hwang, Hyeja Chang

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.181-192

DOI:https://doi.org/10.7318/KJFC/2020.35.2.181
Open abstract
Study on the Historical Genealogy of Bulgogi

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.671-682

DOI:https://doi.org/10.7318/KJFC/2019.34.6.671
Open abstract
Sensory and Antioxidative Characteristics of AF-343 Containing Salt-reduced Dried Bulgogi Bibimbap

Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.53-60

DOI:https://doi.org/10.7318/KJFC/2019.34.1.53
Open abstract
Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire

Nam-E Kang, Su-Kyung Jo, Soh Min Lee, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.567-576

DOI:https://doi.org/10.7318/KJFC/2014.29.6.567
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