Siwonhan-mat: The third taste of Korean foods-Reference-Cited by-同舟云学术

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Siwonhan-mat: The third taste of Korean foods

Published:2016-03 Issue:1 Volume:3 Page:61-68
ISSN:2352-6181
Container-title:Journal of Ethnic Foods
language:en
Short-container-title:Journal of Ethnic Foods

Author:

Kang Soon Ah,Oh Hyun Ji,Jang Dai Ja,Kim Min Jung,Kwon Dae Young

Funder

Korea Food Research Institute

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference44 articles.

1. Easy science underlying taste, Easy Science Series 22;Ryu,2015

2. Neuroscience: exploring the brain;Bear,2006

3. Anonymous, Hwangje Naeyung (黃帝內經). China; 500 BCE (?).

4. Korean Traditional Medicine and Nutrition;Ko,2014

5. Origin names of gochu, kimchi, and bibimbap;Yang;J Ethn Foods,2015

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Science and philosophy of Korea traditional foods (K-food);Journal of Ethnic Foods;2023-07-28

2. Ttŏk – w kuchni i kulturze Korei;Kultura koreańska od kuchni – rytuały, etykieta i estetyka;2021

3. Koreańskie tradycje kulinarne w Japonii;Kultura koreańska od kuchni – rytuały, etykieta i estetyka;2021

4. Diet in Korea;Handbook of Eating and Drinking;2020

5. Diet in Korea;Handbook of Eating and Drinking;2019-11-23

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