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US consumers' acceptability of soy sauce and bulgogi

JeongAe Heo1, Jeehyun Lee1,2

  • 11Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busan, 46241 Korea.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
BulgogiConsumer acceptabilityFlavor intensitySoy sauceUS consumers

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