Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students

Autor: Ji-Sun Hwang, Mina K. Kim
Rok vydání: 2022
Předmět:
Zdroj: Preventive Nutrition and Food Science. 27:121-126
ISSN: 2287-8602
2287-1098
DOI: 10.3746/pnf.2022.27.1.121
Databáze: OpenAIRE