Open AccessExploration of Cross-cultural Perception of Spicy Chicken Made Using Hot Sauces with Different Degrees of Flavor Familiarity in Korean and US Consumers
Author(s) -
Soh Min Lee,
JeanXavier Guinard,
Kwang-Ok Kim
Publication year - 2017
Publication title -
han'gug sigsaenghwal munhwa haghoeji/journal of the korean society of food culture
Language(s) - English
Resource type - Journals
eISSN - 2288-7148
pISSN - 1225-7060
DOI - 10.7318/kjfc/2017.32.1.001
Subject(s) - flavor , perception , food science , advertising , psychology , art , geography , business , chemistry , neuroscience