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US consumers’ acceptability of soy sauce and bulgogi
This study investigated acceptability and consumer segmentation of soy sauce and famous Korean dish, bulgogi. A total of 123 participants evaluated intensity of 18 attributes and sensory liking of 4 commercial soy sauce samples and bulgogi samples made by aforementioned soy sauces. The overall resul...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049787/ https://ncbi.nlm.nih.gov/pubmed/30263661 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0174-3 |
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