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

논문 상세보기

Soh Min Lee, Soo Hyun Roh, Sang Sook Kim, Kwang-Ok Kim

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한국식생활문화학회 (The Korean Society Of Food Culture)

키워드

DoenjangKorean fermented soybean pastecheck-all-that applyCATA reasons of likes and dislikesapplication in soupelderly vs. young consumers

저자

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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