Open AccessQuality and Sensory Characteristics of Gochujang Sauce by Degree of Hot Taste
Author(s) -
Choi Soo Keun,
이민수,
신경은,
이지현,
김수희,
최은희
Publication year - 2010
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2010.16.3.019
Subject(s) - food science , taste , degree (music) , sensory system , quality (philosophy) , chemistry , psychology , cognitive psychology , physics , acoustics , quantum mechanics