Development of a Lexicon for Commercially Available Cabbage (Baechu ) Kimchi
Author:
Affiliation:
1. Department of Human Nutrition; Kansas State University; Justin Hall Manhattan KS 66506
2. Department of Food Science; Drexel University; Philadelphia PA
3. Department of Food and Nutrition; Sunchon National University; Jeollanam-do South Korea
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12015/fullpdf
Reference22 articles.
1. Development of a lexicon for beef flavor in intact muscle;Adhikari;J. Sensory Studies,2011
2. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter;Chang;J. Food Sci.,2010
3. Production, characteristics, and health functions of kimchi;Cheigh;Acta Hortic.,1999
4. Changes of fermentation characteristics and sensory evaluation of kimchi on different storage temperature;Choi;Korean J. Food Sci. Technol.,1998
5. Development of an almond lexicon to assess the sensory properties of almond varieties;Civille;J. Sensory Studies,2010
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