A study on the customer's perception of Korean traditional soy sauce and soybean paste products in Seoul and Gyeonggi-do
Author:
Affiliation:
1. Department of Hotel Culinary Art, Division of Tourism, Dong Seoul College, Seongnam 461-714, Korea.
Publisher
The Korean Nutrition Society
Link
https://synapse.koreamed.org/pdf/10.4163/kjn.2012.45.6.577
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparison of the Biotin Contents of Traditionally and Commercially Fermented Soybean Products;Journal of the Korean Society of Food Science and Nutrition;2023-03-31
2. Jipjang: Following the tradition of preparing a fermented Korean household (jongka) staple food;Journal of Ethnic Foods;2018-10
3. Survey on Menu Preferences of Adults for Korean Food Made from Korean Traditional Sauces;Journal of the Korean Society of Food Science and Nutrition;2016-01-31
4. Comparison of Physicochemical Characteristics and Consumer Perception of Cheongkukjang;Journal of the Korean Society of Food Science and Nutrition;2014-07-31
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