Understanding the factors affecting the acceptance for fermented soybean products

Food Science and Biotechnology

Volumn 17, Issue 1, 2008, Pages 144-150

  Chung, Lana ^a   Chung, Seo Jin ^b  

^a Inha University   (South Korea)

^b Seoul Women University   (South Korea)

Author keywords

Acceptance; Doenjang; Fermented soybean; Food attitude; Miso

Indexed keywords

GLYCINE MAX;

EID: 49649125287     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (50)

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