What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups-Reference-Cited by-同舟云学术

What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups

Published:2018-03 Issue: Volume:105 Page:970-981
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kim Sun-Ho,Petard Nina^ORCID,Hong Jae-Hee

Funder

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Food Science

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

4. Flavor properties of plain soymilk;Chambers;Journal of Sensory Studies,2005

5. Sensory lexicon development using trained panellists in Thailand and the U.S.A.: Soy sauce;Cherdchu;Journal of Sensory Studies,2013

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