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공과대학
식품생명공학과
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Results 21-30 of 99 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2009
Sensory characteristics and consumer acceptability of decaffeinated green teas
김광옥; 이혜성
Article
2004
Comparison of the statistical analysis of hedonic data using analysis of variance and multiple comparisons versus an R-index analysis of the ranked data
김광옥
Article
2008
Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase
김광옥; 박진병
Article
1998
Optimum roasting and extraction conditions and flavor characteristics of roasted malt extract
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
Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas
김광옥; 김영경
Article
2017
Emotional responses to sweet foods according to sweet liker status
김광옥
Article
2014
Sensory Perception of Yackwa (Korean Traditional Fried Cookie) by Consumer Groups of Different Age Using the Sorted Napping Procedure
김광옥
Article
2014
The Effects of Sensory and Nonsensory Factors on Consumer Acceptability and Purchase Intention of Commercial Toothpaste
김광옥
Article
2013
Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples
김광옥
Article
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김영경
9
김영석
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김유리
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김진영
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박진병
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서동순
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이상미
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이소민
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이은경
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Consumer acceptability
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CATA questions
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consumer acceptability
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Acceptability
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Consumers
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Emotion measurement
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extrinsic product information
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Familiarity
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potassium chloride
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RATA questions
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2020 - 2021
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2010 - 2019
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2000 - 2009
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