Open AccessThe effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets
Author(s) -
Min Ji Kim,
Baeg Won Kang,
Jong Wook Kim,
Mi Young Lee,
SeoJin Chung,
Joon Hee Hong
Publication year - 2017
Publication title -
han-guk sikpum gwahakoeji/han'gug sigpum gwahag hoeji/han-guk sikpum gwahak hoeji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2017.49.1.72
Subject(s) - sweetness , flavor , food science , placebo , chemistry , low sodium , sodium , psychology , perception , medicine , alternative medicine , organic chemistry , pathology , neuroscience