Cross-Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels

✍ Scribed by L. Chung; S.-J. Chung

• Book ID: 111405331
• Publisher: Institute of Food Technologists
• Year: 2007
• Tongue: English
• Weight: 313 KB
• Volume: 72
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2007.00542.x