Cross-Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels
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Published:2007-11
Issue:9
Volume:72
Page:S676-S688
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
Chung L.,Chung S.-J.
Cited by
47 articles.
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