Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance
Author:
Affiliation:
1. Department of Food Science and Nutrition and Kimchi Research Institute; Pusan National University; Busan Korea
2. Research and Development Department, MSBio Co, Ltd.; Busan Korea
Funder
Ministry of Trade, Industry and Energy
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12251/fullpdf
Reference37 articles.
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