Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce

Journal of Food Science

Volumn 69, Issue 8, 2004, Pages

  Jeong, S Y ^a   Chung, S J ^a   Suh, D S ^a   Suh, B C ^b   Kim, K O ^a  

^a Ewha Womans University   (South Korea)

^b Sampio Foods Co   (South Korea)

Author keywords

Descriptive analysis; Lexicon; Method development; Sensory characteristics; Soy sauce

Indexed keywords

EID: 7444224057     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2004.tb18024.x     Document Type: Article

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