Kwang-Ok Kim

2PUBLICATIONS
0CO-AUTHORS
Food properties (incl. characteristics and health benefits)Food chemistry and food sensory science
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Publications (2)

|Oct 16, 2019
Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age.

Yoo-Na Lee, Soh Min Lee, Kwang-Ok Kim

|Jan 20, 2018
Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang.

Soo Hyun Roh, Soh Min Lee, Sang Sook Kim

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