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Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

  • Published:2012-10 Issue:1 Volume:26 Page:105-118
  • ISSN:0950-3293
  • Container-title:Food Quality and Preference
  • language:en
  • Short-container-title:Food Quality and Preference

Author:

Chung Lana,Chung Seo-Jin,Kim Jin-Young,Kim Kwang-Ok,O’Mahony Michael,Vickers Zata,Cha Sung-Mi,Ishii Rie,Baures Katie,Kim Haeng-Ran

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference47 articles.

1. The influences of attitudes, beliefs and label information on perceptions of reduced fat spread;Aaron;Appetite,1994

2. Application of a check-all-that-apply question to the development of chocolate milk desserts;Ares;Journal of Sensory Studies,2010

3. Comparison of two sensory profiling techniques based on consumer perception;Ares;Food Quality and Preference,2010

4. I don’t like it; I never tried it: Effects of exposure on two-year-old children’s food preferences;Birch;Appetite,1982

5. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies;Blancher;Food Quality and Preference,2007
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