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,
MiYoung Lee,
SeoJin Chung,
Jae-Hee Hong
Publication year - 2017
Publication title -
korean journal of food science and technology
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
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