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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.22 no.6, 2007년, pp.801 - 807
The objectives of this study were to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S. and to test consumer preferences of 6 Korean dishes developed. One hundred American consumers evaluated beef(Bulgogi), pork(Jeyuk-bokkeum), chicken(Dagkal...
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