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Showing results 22 to 29 of 29

Issue DateTitleAuthor(s)Type
2010Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG김광옥; 홍재희Article
2011Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions김광옥; 김영석; 홍재희; 이상미Article
2010Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)김광옥Article
2011Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods김광옥Article
2011Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef)김광옥Article
2014Sensory Perception of Yackwa (Korean Traditional Fried Cookie) by Consumer Groups of Different Age Using the Sorted Napping Procedure김광옥Article
1999The development of Dduk (Korean traditional cake) culture김광옥Article
2022Triple Therapy-Based on Tegoprazan, a New Potassium-Competitive Acid Blocker, for First-Line Treatment of Helicobacter pylori Infection: A Randomized, Double-Blind, Phase III, Clinical Trial정혜경; 심기남Article
1
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