CONSUMER PREFERENCE OF TRADITIONAL KOREAN SOY SAUCE (GANJANG) AND ITS RELATIONSHIP WITH SENSORY ATTRIBUTES AND PHYSICOCHEMICAL PROPERTIES

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food Bluetooth Music Fridge Magnet (CQT) ganjang samples produced in different provinces of Korea.Wide variations in physicochemical properties were found among the samples, especially in li

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A Two-Tier Service Filtering Model for Web Service QoS Prediction

Service recommendation technology is the key Mens Joggers to realize the personalization of intelligent services.The recommended services need to meet functional requirements as well as non-functional requirements.Therefore, QoS-based service recommendation came into being.To perform intelligent service recommendations, matching users with convenie

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