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

This study determined the ingredient and salinity variations in Doenjang stew sold near a college campus and determined its consumer acceptance with varying salinity levels. Doenjang stews from four restaurants near a college campus were collected around lunchtime for 3 days. The salinity and weight...

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Detalles Bibliográficos
Autores principales: Hwang, Ji-Sun, Kim, Mina K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2022
Materias:
Original
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9007712/
https://www.ncbi.nlm.nih.gov/pubmed/35465113
http://dx.doi.org/10.3746/pnf.2022.27.1.121

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9007712/
https://www.ncbi.nlm.nih.gov/pubmed/35465113
http://dx.doi.org/10.3746/pnf.2022.27.1.121

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