Consumers’ Reasons of Likes and Dislikes for Various Doenjang according to the Evaluated Food Form: Comparison of Doenjang Paste and Soup

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한국식생활문화학회 (The Korean Society Of Food Culture)

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Soh Min Lee(Department of Food Science and Engineering, Ewha Womans University)
Soo Hyun Roh(Department of Food Science and Engineering, Ewha Womans University)
Sang Sook Kim(Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
Kwang-Ok Kim(Department of Food Science and Engineering, Ewha Womans University)

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