Ingredient and Salinity Variations in <i>Doenjang</i> Stews Sold in a College Town and Consumer Acceptance of <i>Doenjang</i> Stews among Korean College Students-Reference-Cited by-同舟云学术

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Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students

Published:2022-03-31 Issue:1 Volume:27 Page:121-126
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

Hwang Ji-Sun¹^ORCID,Kim Mina K.¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition, Obesity Research Center, Jeonbuk National University, Jeonbuk 54896, Korea

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/PNF2/2022/027/PNF2027-01-121.pdf

Reference19 articles.

1. Evaluation on the Consumer Preference of Low-Sodium Korean Food

2. Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes

3. Defining just‐about‐right concentration for doenjang soup appealing to Korean consumers

4. Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants

5. Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

Cited by 1 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. Influence of testing environment on consumer liking of doenjang stew;Journal of Sensory Studies;2022-08-13

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