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Correlating physiochemical quality characteristics to consumer hedonic perception of traditional
Doenjang
(fermented soybean paste) in Korea
Author(s):
Mina Kim
,
Hyun-Jung Chung
,
Woo-Suk Bang
,
M. T. KIM
,
H. S.-H. Chung
,
Rachel Bang
,
M.K. KIM
,
H.J. Chung
,
W.S. Bang
,
H.-J. Chung
,
W.-S. Bang
,
M.K. Kim
Publication date:
2018
Journal:
Journal of Sensory Studies
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DOI::
10.1111/joss.12462
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