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Perception of pork patties with shiitake (Lentinus edode P.) mushroom powder and sodium tripolyphosphate as measured by Korean and United States consumers

Author:
Chun, S., Chambers, E. IV, Chambers, D.
Source:
Journal of sensory studies 2005 v.20 no.2 pp. 156-166
ISSN:
0887-8250
Subject:
ground pork, hamburgers, Lentinula edodes, mushrooms, dried herbs, sodium tripolyphosphate, food additives, food processing quality, meat quality, sensory evaluation, consumer attitudes, perceptions (cognitive), consumer preferences, functional foods, consumer acceptance, food acceptability, consumer surveys, South Korea, United States
Agid:
1971160