Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce-Reference-Cited by-同舟云学术

Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce

Published:2004-10 Issue:8 Volume:69 Page:S319-S325
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Jeong S.-Y.,Chung S.-J.,Suh D.-S.,Suh B.-C.,Kim K.O.

Publisher

Wiley

Subject

Food Science

Reference42 articles.

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4. The effects of maturing temperature of Kanjang mash on the distributions of compositions and sensory characteristics of Kanjang;Choi;J Korean Soc Agric Chem Biotechnol,2000

5. Studies on flavor components of commercial Korean green tea;Choi;Korean J Food Sci Tech,1991

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