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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.362 - 368
김완근 (세종대학교 조리외식경영학과) , 이승주 (세종대학교 조리외식경영학과)
The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and ov...
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