Open AccessA Study on the Recognition and Preference of Traditional Foods - Focusing on the Gwangju Five Tastes -
Author(s) -
이재규
Publication year - 2013
Publication title -
foodservice industry journal
Language(s) - English
Resource type - Journals
eISSN - 2092-1217
pISSN - 1738-8244
DOI - 10.22509/kfsa.2013.9.1.007
Subject(s) - preference , psychology , cognitive psychology , advertising , food science , business , economics , chemistry , microeconomics
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