Sensory and Consumer Perception of Mixed Seasoning Based on Onion and Pepper Powders

Kim, Hye Ran; Lee, Jun Ho

doi:10.13050/foodengprog.2008.12.2.133

Food Eng. Prog. 2008; 12(2):133-136

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.2.133

Article

양파분말 첨가 혼합조미료의 관능적 특성 및 소비자 기호도

김혜란¹, 이준호¹^,^*

Sensory and Consumer Perception of Mixed Seasoning Based on Onion and Pepper Powders

Hye Ran Kim¹, Jun Ho Lee¹^,^*

Author Information & Copyright ▼

¹대구대학교 식품공학과

¹Department of Food Science and Engineering, Daegu University

^*Corresponding author: Jun Ho Lee, Department of Food Science and Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea. Tel: 82-53-850-6535; Fax: 82-53-850-6539, E-mail: leejun@daegu.ac.kr

ⓒ Copyright 2008 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2008