DSpace at EWHA: The perceived saltiness of soup affected by tasting protocols

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DC Field	Value	Language
dc.contributor.author	김광옥	*
dc.contributor.author	이은경	*
dc.date.accessioned	2016-08-28T11:08:54Z	-
dc.date.available	2016-08-28T11:08:54Z	-
dc.date.issued	2014	*
dc.identifier.issn	0950-3293	*
dc.identifier.other	OAK-11255	*
dc.identifier.uri	https://dspace.ewha.ac.kr/handle/2015.oak/227684	-
dc.description.abstract	JAR scale; Perception; Saltiness; Sensory; Tasting protocol	*
dc.language	English	*
dc.title	The perceived saltiness of soup affected by tasting protocols	*
dc.type	Article	*
dc.relation.volume	35	*
dc.relation.index	SCI	*
dc.relation.index	SCIE	*
dc.relation.index	SCOPUS	*
dc.relation.startpage	98	*
dc.relation.lastpage	103	*
dc.relation.journaltitle	Food Quality and Preference	*
dc.identifier.doi	10.1016/j.foodqual.2014.02.007	*
dc.identifier.wosid	WOS:000334140900013	*
dc.identifier.scopusid	2-s2.0-84897781449	*
dc.author.google	Jeon S.-Y.	*
dc.author.google	Lee E.-K.	*
dc.author.google	Kim K.-O.	*
dc.contributor.scopusid	김광옥(7409315718;57193501163)	*
dc.contributor.scopusid	이은경(57188770360;57217075385)	*
dc.date.modifydate	20240322114551	*