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Browsing bySubjectConsumer acceptability
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Showing results 1 to 6 of 6
Issue Date
Title
Author(s)
Type
2018
A cross-cultural study of acceptability and food pairing for hot sauces
정서진
Article
2020
Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup
김광옥
Article
2021
Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein
조미숙; 오지은
Article
2008
Sensory characteristics and consumer liking of commercial sojues marketed in Korea
김광옥; 이혜성
Article
2015
Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers
김광옥; 이소민
Article
2007
Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K
김광옥; 이혜성
Article
1
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