Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil

Il-Doo Kim
International Institute of Agricultural Research and Development, Kyungpook National University, Daegu 41566, Korea.
Search for this author on:
Google Scholar

In-Joo Park*

In-Joo Park*
Cheonnyeonmiin Co. Ltd., Gyeongju-si 38180, Korea.
Search for this author on:
Google Scholar

Article Number - EF34CC861434
Vol.10(12), pp. 352-358 , December 2016
https://doi.org/10.5897/AJFS2016.1500

Received: 15 August 2016
Accepted: 21 September 2016
Published: 31 December 2016

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

How to cite this article

APA /

Kim, H., Dhungana, S. K., Kim, I., & Park, I. (2016). Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil. African Journal of Food Science, 10(12), 352-358.

Chicago /

Hye-Ryun Kim, Sanjeev Kumar Dhungana, Il-Doo Kim and In-Joo Park. "Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil." African Journal of Food Science 10, no. 12 (2016): 352-358.

MLA /

Hye-Ryun Kim, et al. "Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil." African Journal of Food Science 10.12 (2016): 352-358.

DOI /

https://doi.org/10.5897/AJFS2016.1500

URL /

https://ftp.academicjournals.org/journal/AJFS/article-abstract/EF34CC861434

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 10 No. 12

Back to articles

Views: 0
Downloads: 0

Related Articles:
On Google
On Google Scholar