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공과대학
식품생명공학과
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Results 11-20 of 99 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2004
Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce
김광옥; 정서진
Article
2001
How do the signal detection indices react to frequency context bias for intensity scaling?
김광옥; 이혜성
Article
2001
Effects of forgetting on various protocols for category and line scales of intensity
김광옥
Article
2006
Structural modification of pectin by pectin methyl esterase (PME): Effects on rheological and sensory properties of pectin gels
김광옥
Meeting Abstract
2008
Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea
김광옥; 이혜성
Article
1998
Comparison in Use of the 9-Point Hedonic Scale between Americans, Chinese, Koreans, and Thai
김광옥
Article
1999
The development of Dduk (Korean traditional cake) culture
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
2011
Paired Preference Tests: Use Of Placebo Stimuli With Liking And Buying Preferences
김광옥; 이혜성
Article
2011
Analytic approaches to evaluation modify hedonic responses
김광옥; 이소민
Article
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-Author
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김영경
9
김영석
1
김유리
1
김진영
2
박진병
1
서동순
3
이상미
11
이소민
3
이은경
11
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-Subject
4
Consumer acceptability
3
CATA questions
3
consumer acceptability
2
Acceptability
2
Consumers
2
Emotion measurement
2
extrinsic product information
2
Familiarity
2
potassium chloride
2
RATA questions
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-Date issued
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2020 - 2021
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2010 - 2019
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2000 - 2009
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1990 - 1999
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