Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

Food Quality and Preference

Volumn 26, Issue 1, 2012, Pages 105-118

  Chung, Lana ^a   Chung, Seo Jin ^b   Kim, Jin Young ^c   Kim, Kwang Ok ^b   O'Mahony, Michael ^d   Vickers, Zata ^e   Cha, Sung Mi ^f   Ishii, Rie ^d   Baures, Katie ^e   Kim, Haeng Ran ^f  

^a Kyung Hee University   (South Korea)

^b Ewha Womans University   (South Korea)

^c Seoul Women University   (South Korea)

^d UNIVERSITY OF CALIFORNIA   (United States)

^e UNIVERSITY OF MINNESOTA   (United States)

^f National Institute of Animal Science   (South Korea)

Author keywords

Beverage; Check all that apply method; Consumer taste test; Cross cultural; Ethnic food; Food attitude; Hedonic rating; Korean flavor; Labeling; Salad dressing

Indexed keywords

ALLIUM SATIVUM; CINNAMOMUM VERUM; SESAMUM INDICUM; ZINGIBER OFFICINALE;

EID: 84860505801     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.03.011     Document Type: Article

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