References
- Jin PB. A study on globalization of Korean food and Korean overseas strategy in China by region. J. Korea Res. Assoc. Int. Commerce 10: 3-24 (2010)
- Kim YS. A study on the effect of the service quality on customer satisfaction in the food industry - focused on Yanbian restaurant in China. MS thesis, Soongsil University, Seoul, Korea (2010)
- Kang RY, A study on service quality determination in the China food service industry. MS thesis, Soongsil University, Seoul, Korea (2008)
- Wang JH. Research on the entry strategy for the chinese franchise market : Regarding the case analysis of restaurant capital corporations in China. MS thesis, Kyunghee University, Seoul, Korea (2009)
- Zhou YH, Joongkuk, Joongkukin, Joongkuk Eumsik (China, Chinese, Chinese Food). Bookworld, Seoul, Korea. pp. 71-74 (2000)
- Kynda R. Consumer preference for western-style convenience foods in China. China Economic Rev. 18: 1-4 (2007)
- Zhang HL. Comparative study on the service quality between domestic fast food and foreign fast food in China. MS thesis, Hanyang University, Seoul, Korea (2009)
- Lee DM, Yoon HG. A study of developing Korean restaurant business to China market. Regional Develop. Res. 8: 119-138 (2003)
- Ha IJ. A cross-national comparative study on competitive brand personality dimension of McDonald's and KFC among Korea, China, and Japan. J. Northeast Asian Econo. Stud. 4: 83-110 (2010)
- Lee MA. Global strategy of Korean foods. Korea Food Res. Institute 41: 2-15 (2008)
- Lee YJ, Sea YJ, Joo HS, Choi SK. A study on the satisfaction for the menu quality of Korean traditional food of Japanese tourists. J. Korean Soc. Diet. Culture 20 : 283-291 (2005)
- Kim JS. Universalizing Korean food. J. Korean Soc. Diet. Culture 22: 499-507 (2005)
- Jang MJ, Cho MS. Recognition and preference to Korean traditional food of foreign visitors in Korea. J. Korean Soc. Diet. Culture 15: 215-223 (2000)
- Lim HJ, Lee IH, Suk YH, Lee JM, Cho RW. Evaluation of the globalization of Korean foods and yak-sun among nationalities of foreigners living in Korea. J. Korean Soc. Diet. Culture 25: 671- 679 (2010)
- Jung YW. An exploratory study on the globalization of Korean cuisine through the application of multicultural cuisine. Korea Academic Soc. Culinary 16: 170-184 (2010)
- Lee YJ. The effects of Korean food globalization on foreigners` perception of wellbeing value and experience with Korean food. J. Korean Soc. Diet. Culture 25: 487-498 (2010)
- Lee JY, Kim KJ, Park YH, Kim HR. Preference and perception of Korean foods of foreign consumers by nationality. J. Korean Soc. Diet. Culture 25: 9-16 (2010)
- Lee IK. A study on the perception of five-star hotel chefs about the globalization of Korean foods. MS thesis, Kyunghee University, Seoul, Korea (2010)
- Shin KW. A study on the marketing strategy for strengthening competitiveness was advantage of business in family restaurant. MS thesis, Hannam University, Seoul, Korea (2007)
- Lee EJ, Kim TH, Kim DR. Globalization of Korean cuisine through the Korean food items promotion - Focus on marketing strategy of Korean food items. Korean J. Food Culture 23: 729-736 (2008)
- Na DS, Lee C. Fundamental research for making design-model toward launch &development of Korean franchised-fast food cuisine in US market-based on successful cases in US market. J. Korean Soc. Basic Design Art 11: 171-181 (2010)
- Jo SJ. Quality characteristics of salmon cooked. MS thesis, Sejong University, Seoul, Korea (2011)
- Church IJ, Parsons AL. Sensory quality of chicken and potato products prepared using cook-chill and sous-vide methods. Int. J. Food Sci. Tech. 35: 155-162 (2000) https://doi.org/10.1046/j.1365-2621.2000.00361.x
- Peck MW, Stringer SC. Clostridium botulinum: Mild preservation techniques. pp. 181-197. Second European Symposium on Sousvide. April 10-12, Leuven, Belgium. Alma sous-vide Competence Centre, Brussels, Belgium (1996)
- Armstrong GA, Mclveen H. Effects of prolonged storage on the sensory quality and consumer acceptance of sous-vide meat-based recipe dishes. Food Qual. Prefer. 11: 377-385 (2000) https://doi.org/10.1016/S0950-3293(00)00011-2
- Nyati H. An evaluation of the effect of storage and processing temperatures on the microbiological status sous-vide extended shelf-life products. Food Control 11: 471-423 (2000) https://doi.org/10.1016/S0956-7135(00)00013-X
- Jung SJ. Hankuk Jori (Korean Cuisine). Shinkwang, Seoul, Korea. pp. 112 (2009)
- Keller T. Under Pressure: Cooking Sous-vide. Artisan Publishers. Las Vegas, NV, USA. pp. 13-15 (2008)
- Kim TH, Lee SH, Park HH. Analysis of consumer pattern according to dining-out orientation. Korea Tourism Res. Assoc. 20: 313-323 (2006)
- Kim GJ, Lim, F, Kim DJ. An analysis on Korean-style restaurant selection attributes in China. J. Food Service Manag. Soc. 12: 245-265 (2003)
- Hong JH, Yoon EK, Chung SJ, Cha SM, M. O'Mahony, Z. Vicker, Kim KO. Sensory characteristics and cross-cultural consumer preference of bulgogi (Korean traditional barbecued beef). J. Food Sci. 76: 306-313 (2011) https://doi.org/10.1111/j.1750-3841.2011.02173.x
- Lee KW. Sensory characteristics and consumer preference of gochujang dressing, and the effects of palate cleansers and interval time when evaluating burning sensation on capsaicin solution. MS thesis, Ewha Woman's University, Seoul, Korea (2011)
- Kim SE. Consumption of fast food and the recognition on nutrition of fast food in middle school students in Incheon. MS thesis, Inha University, Incheon, Korea (2011)
- KAFTC. Guidebook of Korean Cuisine Restaurant for Global Expansion- China. Korea Agro-Fisheries & Food Trade Corp., Seoul, Korea. pp. 99-103 (2010)
- Seo SH. Chinese customers' perception of Korean foods and satisfaction and revisit intention to Korean cuisine restaurants - A focus on visiting experience and frequency of visits. Korean J. Food Culture 24: 126-136 (2009)
Cited by
- The Sensory and Physico-Chemical of Sous-Vide Cooking Duck Breast Meat vol.27, pp.6, 2014, https://doi.org/10.9799/ksfan.2014.27.6.990
- An Analysis of Preferences for Korean-Style Fried Chicken and Purchase behaviors: A Comparison between Chinese and Korean Students at a University in Daejeon, Korea vol.25, pp.1, 2014, https://doi.org/10.7856/kjcls.2014.25.1.65
- Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) vol.26, pp.2, 2017, https://doi.org/10.1007/s10068-017-0056-8