Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)

Subjects

Subjects :

Consumer preferences -- Analysis
Fermentation -- Analysis
Miso -- Quality management
Business
Food/cooking/nutrition

Details

Language :

English

ISSN :

00221147

Volume :

75

Issue :

7

Database :

Gale General OneFile

Journal :

Journal of Food Science

Publication Type :

Academic Journal

Accession number :

edsgcl.241811029