Qualitative Consumer Preference Studies on Korean-style Kimchi in Chinese Living in Korea

Eun-Sun Hwang, Hyo Sung Kim, Soo Hyun Kim, Hyun Joo Ko, Mi Young Lee, Eun-Kyung Yoon, 나트륨 함량에 따른 시판 배추김치의 품질과 관능적 특성 Korean Journal of Food Science and Technology. ,vol. 48, pp. 413- 417 ,(2016) , 10.9721/KJFST.2016.48.5.413

Min-Ji Kim, Baeg-Won Kang, Jong-Wook Kim, Mi-Young Lee, Seo-Jin Chung, Jae-Hee Hong, None, The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets Korean Journal of Food Science and Technology. ,vol. 49, pp. 72- 79 ,(2017) , 10.9721/KJFST.2017.49.1.72

Hang-Ran Kim, Young-Hee Park, Kyung-Ja Kim, Jin-Young Lee, Preference and Perception of Korean Foods of Foreign Consumers by Nationality Journal of the Korean Society of Food Culture. ,vol. 25, pp. 9- 16 ,(2010)

Eun-Jung Kim, Hye-Young L. Kim, In-Seon Lee, A Survey on the Commercial Poggi Kimchi and Consumer Acceptance Test Prepared in the Various Region Journal of the Korean Society of Food Culture. ,vol. 19, pp. 460- 467 ,(2004)

Sun-Joo Kim, Kyung-Hee Lee, Hyun-Jung Park, Comparison of Food Neophobia Scale and Food Involvement Scale Between Koreans and East-South Asians Journal of the Korean Society of Food Culture. ,vol. 26, pp. 429- 436 ,(2011)

부재료가 김치의 품질 특성에 미치는 영향 Journal of The Korean Society of Food Science and Nutrition. ,vol. 34, pp. 267- 276 ,(2005) , 10.3746/JKFN.2005.34.2.267

J.H. Hong, H.S. Park, S.J. Chung, L. Chung, S.M. Cha, S. Lê, K.O. Kim, Effect of Familiarity on a Cross-Cultural Acceptance of a Sweet Ethnic Food: A Case Study with Korean Traditional Cookie (Yackwa) Journal of Sensory Studies. ,vol. 29, pp. 110- 125 ,(2014) , 10.1111/JOSS.12087

Mi-Soon Jang, Hee-Yeon Park, Ki-Ho Nam, 북어국물과 감초국물을 사용한 전복물김치의 발효특성 및 영양성분의 변화 Korean Journal of Food Science and Technology. ,vol. 44, pp. 613- 620 ,(2012) , 10.9721/KJFST.2012.44.5.613

Mi-Soon Jang, Hee-Yeon Park, Ki-Ho Nam, Min Jeong Kim, Physicochemical Composition and Fermentation Conditions of Sliced, Dried Radish Kimchi with Flying Fish Roe Korean Journal of Food Science and Technology. ,vol. 46, pp. 566- 574 ,(2014) , 10.9721/KJFST.2014.46.5.566

Ji Yoon Chang, In Cheol Kim, Hae Choon Chang, 김치제조시 사용되는 천일염이 김치의 장기저장에 미치는 영향 Korean Journal of Food Science and Technology. ,vol. 46, pp. 456- 464 ,(2014) , 10.9721/KJFST.2014.46.4.456