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Browsing "식품생명공학과" byAuthorLee, Soh Min
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Showing results 1 to 10 of 10
Issue Date
Title
Author(s)
Type
2016
Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages
김광옥; 이소민
Article
2016
Consumer acceptability of coffee as affected by situational conditions and involvement
김광옥; 이소민
Article
2016
Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced
이소민
Article
2016
Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions
김광옥
Article
2018
Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang
김광옥; 이소민
Article
2015
Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth
김광옥; 김진영; 이소민
Article
2019
Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age
김광옥; 이소민
Article
2016
Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)
김광옥
Article
2015
Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
김광옥
Article
2015
Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor
김광옥; 이소민
Article
1
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