Effect of vinegar on the perceived saltiness of naengmyeon and onmyeon soup systems
Crossref DOI link: https://doi.org/10.1007/s10068-015-0220-y
Published Online: 2015-10-31
Published Print: 2015-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ko, Jeongmin
Cho, Myung Hui
Shim, Jaesung
Kang, Choon Gil
Hong, Jae-Hee
Text and Data Mining valid from 2015-10-01