Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce-Reference-Cited by-同舟云学术

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Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce

Published:2014-09-01 Issue:8 Volume:95 Page:1613-1625
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Choi Ji-Hye¹,Gwak Mi-Jin¹,Chung Seo-Jin¹^ORCID,Kim Kwang-Ok²,O'Mahony Michael³,Ishii Rie³,Bae Ye-Won²

Affiliation:

1. Department of Nutritional Science and Food Management; Ewha Womans University; Seoul 120-750 South Korea

2. Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 South Korea

3. Department of Food Science and Technology; University of California; Davis CA 95616 USA

Funder

High Value-added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference42 articles.

1. Sensory aspects of consumer choices for meat and meat products;Meat Sci,2004

2. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat;Yusop;Meat Sci,2010

3. Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets;Yusop;LWT - Food Sci Technol,2012

4. Sauces satisfy and surprise;Despain;Food Technol,2014

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