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공과대학
식품생명공학과
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Results 21-30 of 40 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2003
Structured and unstructured 9-point hedonic scales: A cross cultural study with American, Japanese and Korean consumers
김광옥
Article
2008
Difference test sensitivity: Comparison of three versions of the duo-trio method requiring different memory schemes and taste sequences
김광옥; 이혜성
Article
2007
Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack)
김광옥
Article
2007
Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K
김광옥; 이혜성
Article
2007
A comparison of the discriminating power of anova and r-index analyses of hedonic data for various products and experimental protocols
김광옥
Article
2004
A comparison of category and line scales under various experimental protocols
김광옥
Article
2008
Properties of chestnut starches and steamed chestnuts with different pretreatment and storage conditions
김광옥; 서동순
Article
2008
Cognitive Mediation of Hedonic Changes to Odors Following Exposure
김광옥
Article
2007
The sensory interactions of organic acids and various flavors in ramen soup systems
김광옥; 이혜성; 김유리
Article
2004
Induction of scaling errors
김광옥
Article
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김영경
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김영석
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서동순
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이소민
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이혜성
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Consumer acceptability
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Sensory properties
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blanching
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Brand image
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chestnuts
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