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A Study on the Applicability of Chinese Steamed Dumpling with Korean Food Stuffing - Focusing on Jiangsu Residents -
2015
Korean Journal of Food and Cookery Science
The purpose of this study is to improve Korean food market competitiveness in China, and to develop product diversity. Therefore, the paper will discuss and analyze the feasibility of combining Korean and Chinese cuisines. The paper is based on a SPSS-analyzed survey of 255 Jiangsu residents focusing on the concept of breakfast, and the recognition of and preference for Korean food. The result showed a high level of eating out for breakfast in Jiangsu province and the expectation of many
doi:10.9724/kfcs.2015.31.3.344
fatcat:xzuloydjrvc2jkl2d2gkxjnpli