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Showing results 1 to 8 of 8

Issue DateTitleAuthor(s)Type
2011Descriptive sensory analysis of copper and iron compounds in water in comparison with psychophysical measurement홍재희Article
2010Effect of copper speciation at different pH on temporal sensory attributes of copper홍재희Article
2010Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks김광옥; 홍재희Article
2010Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup김광옥; 김영석; 홍재희; 이상미Article
2009Interaction of copper and human salivary proteins홍재희Article
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
2012Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing김광옥; 홍재희; 정서진Article
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