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 |
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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 |
Externí odkaz: |