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1. Evaluating factors influencing customers’ intention to eat Korean cuisine “Samgyeopsal” (...)

   http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3dbtMwFLa2ccMNYoBYYRSDkICLtPm1EzRNaqtWGwNWujF-biLHdrpKW1LodsHdXgMJnoF32pNwjuNUC9oF4sZR7OMqts-f3ePvEPJMRSFsK5h0mJCZEwYsdzIvYI5QWZYleRAog935MX792X8_iUeDFcLquzAmaF9ms05xctopZscmtnJ-Krt1nFh3_HYAbJTEYeJ1V8kq7GDqPXqlf0GCGbOX5ALude2adOZloTtgTZnLMfMeZmeJGEKNXLFHBrZ_qZzX5ifl4jrP8-8AyisWaXSb3LKuJO1Vn7xOVnRxh6xbYV3QFxZR-uVd8ntoMb2LKbUJdujMZifBOnkOLiAeYF9e_KAIIGFCIOlZSUFT063j7b0SfMsC6GYYJr_VPd6mlxc_D8Tp9Lsu5wtxcnnxCzpS8CZpdUQzx3D6V7RHK4BaBPeg-muFK05N-h0K7jIMl0r032c5mGdaA5zfIx9Gw8PBjmMzNTgS9i9nIGo6Y7Gv_UgJV7hKyCAPXcFAO-TSF1LpjCswlqCVeai0ywVD6ym0H6g8CXmwQagnhRdmiecjCJd2dRwpnymWxxEPMlfIFnHqhUrnFRJHav6O47CDqWY8xTVO7Rq3SB9Xc0mLONqmovw2TS03pRov_nJfBhF8Rq7CWLu-0DnPhdCuUlGLPEZeSKtLqUttkPZ4mGBu09BtkaeGArE0CgzWmYrzxSLd3T_6B6KDSYPouSXKS-AqKewFCRgTYnQ1KDcblKARZKN5Azm3npVF6sfgtAZByGE8mzU3X9_8ZNmMP4oBeIUuzw0NQvv5Sdgi9yvmX85sLUotEjfEojH1zRaQbANlXkvyg__v-pDc9MHxxIgOL9kka8DV-lGV2qMN6mFyhOUnDmU88NrkRu9wMD6AZ3_4bjxpmzMYKEfjN1C3M9gdfYG33d4-lkNs2et32hgRPDYl9FwdR0gDKucPGDB_3w

   by Ong, Ardvin Kester S.; Monteiro, Charlotte N.; Prasetyo, Yogi Tri; Manguray, Atheena Rhezelle B.; Dangaran, Venice Cristine C.; Diaz, Josh Gasty F.; Persada, Satria Fadil; Nadlifatin, Reny; Maun, Andrea Lorraine M.; Ayuwati, Irene Dyah; et al.

   Plo S One, Volume 18, Issue 5.

   Journal Article : Full Text Online

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2. Immigrant Entrepreneurship and the Rising Popularity of Korean Cuisine: Korean (...)

   http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1bSxwxFA7Wp760tRXcaiVQKSiMzkwuM1sWQRYXrQ_qslJ8CkkmWRd1Vvby4FP_uudkZlYXRKgvmVvmlsnJuczJ9xGyUwgOboW0kdTWRJxJH5mEyUgXxpi2Z6wI2J1_8z_X6WU_73VXSKeZC1PhQywCbigZYbxGAddm-kLIH7Qf7yeg3XCGOcI2oXV03m2GYVBTIbgHNUTEpchqbFJM43k-dUkbfSgnfsnQXJiraa1vep_JsHnSkGy9XyWbVGGHpSzsBs7xvS_1hXyqTVJ6VPWhNbLiyq9kvcIPeaS_KILT6kAA_PiN_Du9vx8NQcHN6PELSEzM-aK6LCjYk7Q_wgAEvQjcYEiOR8eedm4Oz8ZgoZa0O8fjrnNwc_j7eTdu0j40iJ6HqzcZ-W5KRyUN3PJ-Ppmtk6ve8aB7EtUkDpFlGTS9Fix11sep5ZnwUjOX6MRZpsHxs-DbMJO0da6N5EXMjNF55rnIpeEZ_vcRjm0QmlidcNNOUsTncrHLRZHKQvpcZMzE2rbIbvMVla2hzZFh4041Lg62qwrt2iI_F3UfKkCP12tBZ1C3dqQQfxuXw7G6nSjwMk4VUrNxcK1bZKvpLKoW_alKc2TNASs8bpG98K3fuI-6OOqdh7Xv_1N5k3xE2vsqEXGLrM4mc_ejorPYDlIAZTa4hHJwdv0Eq5sN8A

   by Kim, Jihye

   Pacific Focus, Volume 38, Issue 2, pp. 288 - 313

   Journal Article : Full Text Online

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3. Consumer preference analysis on the attributes of samgyeopsal Korean cuisine and its (...)

   http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMw1Z07T8NADIAPxMSCKCDxlgcGGKI2ueaSoKpSqagoHRAICTFF90pbRJKKpAP_Hl_ugG4MsLBkiGI7inOxHZ0_E3Kmwi6WFUx6jEvhdSnLPOFT5nElhEgySlXD7nyKb5-D-4d4NFwZ9WX2hFk8sH1wbV8nmVBBEiXS0LeYEH7EA6GVn2FkDRt6KVbln8WU_QbjKmYrFH7qwsVom2y5PA8GVn-LrOtih7TcSqrg3OGeL3bXJkPXBQmLr5kfwB0rBMoCMEUDXtvJVChaZlDxfPquy0WFFnqz_qTEzK8AuZybTey99qyP8grmdQV509QMlZ7mrsmouISxQ0Rg1AIsh1_KeVF_WzSiEy9HjRXI16UBKZgL_8Vd7pHx6PpxeOMZl6QLS9JIDdu6OYEeT53H0588TvcJ-JL7XZH4gSF26Y6OQxUwxbI4jKjocHlArn5v6PAvlByRTTOh3v61OSYb9dtSn9jJE6fNO4vH8eDuA9lsBs4

   by Kriengkrai Thana; Satria Fadil Persada; Jarod E. Bruno; Kathryn Cheska O. Lagorza; Armand Joseph D. Esteller; Ardvin Kester S. Ong; Thanatorn Chuenyindee; Yogi Tri Prasetyo; Reny Nadlifatin; Lance Edward T. Oli et al.

   Plo S One, Volume 18, Issue 2.

   Journal Article : Full Text Online

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