0000000000120926

AUTHOR

Kwang-ok Kim

showing 2 related works from this author

How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked rise

2012

chapitre dans des actes de colloques; absent

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SHS.ANTHRO-SE] Humanities and Social Sciences/Social Anthropology and ethnology[ SHS.ANTHRO-SE ] Humanities and Social Sciences/Social Anthropology and ethnology[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SHS.ANTHRO-SE]Humanities and Social Sciences/Social Anthropology and ethnology[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
researchProduct

Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation

2011

Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation. 9. Pangborn sensory science symposium

culture (sociologie)[SHS.ANTHRO-SE] Humanities and Social Sciences/Social Anthropology and ethnology[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionfood and beveragesconsommateurprofil sensoriel[SHS.ANTHRO-SE]Humanities and Social Sciences/Social Anthropology and ethnologyhumanitiesconsumers[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SHS.ANTHRO-SE ] Humanities and Social Sciences/Social Anthropology and ethnologyle thé[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionfermentation
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