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

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Exploration of Cross-cultural Perception of Spicy Chicken Made Using Hot Sauces with Different Degrees of Flavor Familiarity in Korean and US Consumers

Soh Min Lee, Jean-Xavier Guinard, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.1-9

DOI:https://doi.org/10.7318/KJFC/2017.32.1.001
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A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines

Mo Ran Seo, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.576-586

DOI:https://doi.org/10.7318/KJFC/2015.30.5.576
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