Modification of a traditional Korean food product (Gochujang) to enhance its consumer acceptability as an ethnic food
Background: This study provides development guidance to manufacturers of gochujang to optimize its appeal among UK consumers. Preliminary studies focused on consumer attitudes toward the traditional product and decided on the development of a new ethnic product concept. It was concluded that the mod...
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| Format: | Article |
| Language: | English |
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BMC
2014-12-01
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| Series: | Journal of Ethnic Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618114000067 |